Breads & Doughs

The Softest Sour Cream Banana Bread

4.77 from 34 votes
My Sour Cream Banana Bread recipe uses sour cream as a very special ingredient — as it helps keep it soft, moist, and impossibly lovely.
Slices of banana bread made with sour cream.

Hi Bold Bakers!

Are you ready for the moistest, easiest banana bread ever baked? Then you have to try my recipe for The Softest Sour Cream Banana Bread! 

I love this simple recipe for so many reasons. The addition of sour cream (you can even make Homemade Sour Cream!) makes the bread so soft, without thinning the batter, and prevents over-browning. The acid in the sour cream tenderizes the gluten in the flour creating such a lovely moist bread. On top of that, it helps activate the baking soda — and this loaf really shows how that works! It bakes up so huge and lovely in the loaf pan.

I also use brown sugar instead of white sugar for this recipe, which adds a beautiful caramel flavor, and also keeps this banana bread moist. There’s nothing worse than a loaf of dry banana bread, right?

Grab your ripe bananas! 

[ Looking for the very best in banana bread? Make my Best-Ever Banana Bread recipe! ]

What Is Sour Cream Banana Bread?

Sour cream banana bread is a super moist banana bread that’s bursting with banana, caramel, and cinnamon flavors! It’s perfect for a sweet breakfast, with a smear of butter, or as a dessert after lunch, or eaten right at the counter just because you can — and, obviously, it uses sour cream as an ingredient to achieve all this. Sour cream is an acid which tenderizes the gluten in the flour and creates a perfectly soft bread. 

A slice of my sour cream banana bread.

What You Need To Make Sour Cream Banana Bread

How To Make Sour Cream Banana Bread

A couple of bowls, a loaf pan, and 4 bananas are all you need. Here’s how you make it (and don’t forget to get the full recipe with measurements, on the page down below.):

  1. In a large bowl, mix mashed bananas, melted butter, sour cream, brown sugar, eggs, and vanilla extract.
  2. In another bowl, whisk flour, baking soda, cinnamon, and salt. 
  3. Combine the dry ingredients into the wet ingredients until just combined. Don’t overmix! This will make your bread tough, and nobody wants a tough bread.
  4. Pour the batter into a buttered 9 x 5 inch (23 x 13cm) loaf pan lined with parchment paper.
  5. Bake in a preheated 350°F (180°C) oven for about 1 1/2 hours until a wooden skewer comes out clean after being inserted into the loaf center.
  6. Allow the banana bread to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. 

Gemma’s Pro Chef Tips For Making Sour Cream Banana Bread

  • Feel free to stir in 1 cup of chopped nuts or 1 cup of chocolate chips (why not both?) into the bread just after adding the flour. This won’t change the baking time.
  • For the best rise, use room temperature ingredients. 
  • No sour cream? Make your own here
  • If you can’t find sour cream or don’t want to make your own, use yogurt. Or make your own Homemade Yogurt!
  • The riper the banana, the better. Go for the soft, overly ripe bananas here. Allow them to ripen on your counter until their skin is very brown! 

A buttered slice of my sour cream banana bread recipe.

How Do I Store Sour Cream Banana Bread?

It can be stored in an airtight container for up to 3 days. This banana bread also keeps wonderfully in the freezer. You can store sour cream banana bread in an airtight container in the freezer for up to 2 months. Before serving, defrost it at room temperature in the container for 2 hours. 

Make More Banana Bread!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Sour Cream Banana Bread

4.77 from 34 votes
Author: Gemma Stafford
Servings: 1 large loaf
Prep Time 20 mins
Cook Time 1 hr 30 mins
Author: Gemma Stafford
Servings: 1 large loaf

Ingredients

  • 4 medium (16oz/450g) ripe bananas, mashed
  • 6 tablespoons (3oz/85g) butter, melted
  • cup (2½oz/71g) sour cream, at room temperature
  • 1 ¼ cups (7 ½ oz/213g) brown sugar
  • 2 large eggs , at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (10oz/284g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 350°F (180°C). Butter a 9 x 5 inch (23 x 13cm) loaf pan and line with parchment.
  • In a large bowl, mix bananas, melted butter, sour cream, brown sugar, eggs and vanilla extract.
  • In a separate bowl, whisk flour, baking soda, cinnamon and salt.
  • Combine wet ingredients and dry ingredients until just combined
  • Pour into the loaf pan and bake for about 1 ½ hours, until a wooden skewer inserted into the center comes out clean.
  • Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  • Store in an airtight container for up to three days. For longer storage, freeze in an airtight container for up to 2 months. Defrost at room temperature in the container for 2 hours.

Submit your own photos of this recipe

3 Images

The Mimi

Esperanza Ang Viray

Sekanayake

guest
32 Comments and Reviews
most useful
newest oldest
Inline Feedbacks
View all comments
Penny
Penny
1 month ago

Could I substitute all purpose to cake flour?

Juzilah
Juzilah
11 days ago

Great recipe! It turn out so beautiful, tasty and moist. Love it. I put chocolate chips and walnut on the top.

Elma
Elma
23 days ago

Hello Gemma… Can I substitute the flour for GF flour?
Ps.. I love ALL your YouTube video’s. Thank you for them 😊

Staples
28 days ago

Lovely recipe! I used dark brown sugar. Came out perfect.

The Mimi
29 days ago

This is the best banana bread I’ve ever had!!! I used my kefir cream instead of sour cream, like we discussed, and added some dark chocolate chunks and it’s amazing! I checked it at 80 minutes, because my oven is temperamental, and it was certainly not underdone, so everyone might want to start checking for doneness after say 75 minutes… Thanks so much for this recipe, as I love good banana bread, but am also very picky about it, so don’t get any very often. I posted a pic… Btw, I bought some wooden skewers to use for checking doneness,… Read more »

Last edited 29 days ago by The Mimi
Purnima
1 month ago

Hi Gemma! Can I microwave the batter in this recipe?

Diana
Diana
1 month ago

Hi gemma, how your having a great day 🌺 I only have large bananas how many should I use pls answer very important.

1 month ago

i have all ingredients for this recipe!
Can this be made into cupcakes?
If so, any tweaks and time adjustment required?

Make Kay
Make Kay
1 month ago

So, I am gluten intolerant and only use gluten free flours. Your comments say “ The acid in the sour cream tenderizes the gluten in the flour creating such a lovely moist bread”
Does that mean that without the gluten in my GF flours, there is no point in trying a bread with sour cream for added moistness?
Thanks for your help!

Chris Savage
Chris Savage
1 month ago

I enjoy a lot of recipes from this site but this is not one I will be making. Sugar content is extreme. First you have fructose from banana, lactose from sour cream and then you add an additional 200+ grams of brown sugar. Diabetic coma just reading it.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford