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The Softest Sour Cream Banana Bread

4.79 from 66 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.

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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. 

How NOT To Make Banana Bread

Despite the easiness of this recipe, there are in fact ways to make mistakes when whipping up a loaf. Let me break down the most common things people get wrong, so you can avoid them and sail straight to success. Find that information here in my master Best-Ever Banana Bread recipe!

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

4.79 from 66 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.
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Penny
Penny
1 year ago

Could I substitute all purpose to cake flour?

Aida Mardelli
Aida Mardelli
1 year ago

Best banana i’ve made so far, super moist and delicious, i added chocolate pieces on top, it was yummy😋😋Thanks Emma, best recipes always 👏👏

Make Kay
Make Kay
1 year 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!

Chesca
Chesca
1 year ago

Hi, Gemma! Huge fan here!

Do you think the sour cream ingredient is better than using rolled oats + foil technique (from your best-ever banana bread recipe) In achieving a really soft and moist loaf? Or do they both achieve the same result? 🙂

Cindy Walker
Cindy Walker
21 days ago

I’ve been baking for 35 years – I’m told I’m quite good at it. This is without a doubt the BEST banana bread I’ve ever made. I was fairly generous with the cinnamon and vanilla, and added a half tsp of black cardamom just because I like it. Moist but not gummy, lovely crisp topping (my husband and I stood in the kitchen and peeled the crispy bits off – hence no pic ;-)). It likes walnuts. THANK YOU, Gemma! One word of warning – this is a big loaf, put a cookie sheet under the pan or you’ll be… Read more »

Bee
Bee
2 months ago

Hi Gemma, thank for the recipe. I run out of sour cream and substitute it with same amount of buttermilk. The baking time is about 70mins, with loaf pan size of 8x4inch. Is there any better alternative? The bread appeared a bit dark at base but edible. Otherwise very nice and smell great:-) thanks

Sonia Hamilton
Sonia Hamilton
7 months ago

I made Gemma’s sour cream banana bread this morning, (our Canadian thanksgiving). It is delicious!! So moist and the recipe makes a good size loaf. This is definitely my go to recipe for banana bread from now on.

Sana
Sana
11 months ago

Hey Gemma! Can I use oil in place of butter for this recipe?
Thanks!

Sana
Sana
1 year ago

Hey, Gemma! Can I try using whole wheat flour here , I think it tastes better with bananas

Sarah Mesquita
Sarah Mesquita
1 year ago

So i just got this out of the pan, and I could cry!!! So beautiful… Looks amazing! Cooked to perfection 😍 and I’m waiting for it to cool down a little bit to cut into it… Thank you so much Gemma… Xoxoxoxox

P.s. is there any way to prevent the top from cracking … Just curious… All my cakes crack on top 😂

Last edited 1 year ago by sarahtmesquita

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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!

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