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4.78 from 75 votes
Slices of banana bread made with sour cream.
Print Recipe
Sour Cream Banana Bread
Prep Time
20 mins
Cook Time
1 hr 30 mins
 
Servings: 1 large loaf
Author: Gemma Stafford
Ingredients
  • 4 medium (16oz/450g) ripe bananas, mashed
  • 6 tablespoons (3oz/85g) butter, melted
  • ⅓ 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
  1. Preheat the oven to 350°F (180°C). Butter a 9 x 5 inch (23 x 13cm) loaf pan and line with parchment.

  2. In a large bowl, mix bananas, melted butter, sour cream, brown sugar, eggs and vanilla extract.

  3. In a separate bowl, whisk flour, baking soda, cinnamon and salt.
  4. Combine wet ingredients and dry ingredients until just combined
  5. Pour into the loaf pan and bake for about 1 ½ hours, until a wooden skewer inserted into the center comes out clean.
  6. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  7. 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.