I love making Moist Banana Bread where the aroma of overripe bananas mingles with tangy sour cream and unsalted butter. A mix of all-purpose flour, baking soda, and eggs creates a soft crumb that perfectly complements hints of vanilla and crunchy walnuts. It is simply a delightful treat.

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I’ve been experimenting with banana bread recipes for a while and this one quickly became my favorite. It all starts with using those overripe bananas that are just begging to be transformed.

I mix 2 cups all-purpose flour with 1 teaspoon of baking soda and a pinch of salt, then cream together 1/2 cup of unsalted butter with 1 cup granulated sugar. Adding 2 large eggs and 1 teaspoon of vanilla extract gives it a rich flavor that pairs perfectly with 1/2 cup sour cream and mashed bananas.

The sour cream not only makes the bread super moist but also amplifies that big banana flavor. I love tossing a little 1/2 cup of chopped walnuts into the batter for a bit of crunch, but that’s completely optional.

This easy and moist banana bread is a game changer for breakfast or brunch, and its simplicity always surprises me with every delicious bite.

Why I Like this Recipe

I love this recipe because the overripe bananas and sour cream make the bread so moist and flavorful. Every bite has that strong, real banana taste that I just can’t get enough of.

I also appreciate how simple it is to follow the steps. It isn’t one of those recipes that makes you feel like you need a degree in baking. The ingredients are all things I usually have in my kitchen and the process is straight forward.

Plus, I like that I can add walnuts if I feel like it. They give a nice crunch and a little twist to the taste without complicating things too much.

Ingredients

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All-purpose flour provides essential carbs and creates a light, tender crumb in the bread.
Unsalted butter offers rich flavor and moisture making the bread soft and delicious.
Eggs help bind the ingredients, supplying good protein and structure so its perfect.
Sour cream adds tanginess and moisture that really boosts the overall flavour and texture.
Overripe bananas bring natural sweetness, fiber and a moist texture that everyone loves.
Walnuts offer a crunchy texture with healthy fats for an extra nutty twist.

Ingredient Quantities

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

3 overripe bananas, mashed

1/2 cup chopped walnuts (optional)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan lightly.

2. In a medium bowl, sift together the 2 cups of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a separate large bowl, cream 1/2 cup of unsalted butter with 1 cup granulated sugar until it’s light and fluffy.

4. Beat in the 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract until combined.

5. Mix in the 1/2 cup sour cream until the mixture is smooth.

6. Fold in the mashed 3 overripe bananas, making sure they are well incorporated.

7. Gradually add the dry ingredients from step 2 into the wet mixture and stir just until it’s combined. Don’t overmix or your bread might get tough.

8. If you are using walnuts, fold in 1/2 cup of chopped walnuts gently.

9. Pour the batter into the prepared loaf pan and smooth the surface with a spatula.

10. Bake in the preheated oven for about 55-60 minutes. Check by inserting a toothpick in the center; if it comes out clean, it’s ready. Let cool before slicing.

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×5-inch loaf pan (lightly greased)
3. Medium bowl and a sifter (for flour, baking soda, and salt)
4. Large mixing bowl (for creaming butter and sugar)
5. Electric mixer or a sturdy whisk
6. Measuring cups and spoons
7. Fork or potato masher (for mashing bananas)
8. Rubber spatula (for stirring and smoothing batter)
9. Toothpick (to check doneness)

FAQ

How do I store leftover banana bread?

Wrap it tightly in plastic wrap or foil and keep it at room temperature for up to 3 days, or freeze it for longer storage.

Can I use greek yogurt if I dont have sour cream?

Yeah, you can substitute greek yogurt using the same amount as sour cream without much difference in texture or taste.

Do I really need overripe bananas?

Yes, overripe bananas are key cause they are much sweeter and softer, makin the banana bread moist and flavorful.

Are walnuts a must or can I skip them?

You can totally skip the walnuts if you prefer a nut-free version they are optional and only add extra crunch.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread; if it comes out clean or with a few crumbs then its done.

Banana Bread With Sour Cream Recipe Substitutions and Variations

All-purpose flour: You can try swapping it with whole wheat flour or a gluten free blend if you’re looking for a healthier or allergen-friendly option.
Unsalted butter: If you dont have butter, margarine or even coconut oil work pretty well in a pinch.
Granulated sugar: Light brown sugar is a good choice if you’d like a richer flavor, or you could use honey (just reduce the extra liquid a bit).
Sour cream: Plain yogurt is a great substitute that keeps the bread moist and adds a similar tang.
Vanilla extract: If you run out of vanilla, a bit of almond extract can do the trick. Just remember to use about half as much since it’s stronger.

Pro Tips

Make sure your bananas and sour cream are at room temperature so they blend into the batter real smooth.
Don’t overmix the batter once your dry ingredients are in; a little overdoing it can make the bread turn out tough.
Keep an eye on your oven temperature by checking it with an oven thermometer if you got one, cuz ovens can run hotter or colder than they say.
When you fold in the walnuts, do it gently so the mix doesn’t deflate, which helps the bread stay nice and light.

Banana Bread With Sour Cream Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

344

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 9×5-inch loaf pan (lightly greased)
3. Medium bowl and a sifter (for flour, baking soda, and salt)
4. Large mixing bowl (for creaming butter and sugar)
5. Electric mixer or a sturdy whisk
6. Measuring cups and spoons
7. Fork or potato masher (for mashing bananas)
8. Rubber spatula (for stirring and smoothing batter)
9. Toothpick (to check doneness)

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 overripe bananas, mashed
1/2 cup chopped walnuts (optional)

Directions

Preheat your oven to 350°F and grease a 9×5-inch loaf pan lightly.
In a medium bowl, sift together the 2 cups of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
In a separate large bowl, cream 1/2 cup of unsalted butter with 1 cup granulated sugar until it's light and fluffy.
Beat in the 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract until combined.
Mix in the 1/2 cup sour cream until the mixture is smooth.
Fold in the mashed 3 overripe bananas, making sure they are well incorporated.
Gradually add the dry ingredients from step 2 into the wet mixture and stir just until it's combined. Don't overmix or your bread might get tough.
If you are using walnuts, fold in 1/2 cup of chopped walnuts gently.
Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
Bake in the preheated oven for about 55-60 minutes. Check by inserting a toothpick in the center; if it comes out clean, it’s ready. Let cool before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.