I baked this sour cream banana bread and was amazed by how the rich mash of ripe bananas blended perfectly with unsalted butter and sour cream. I mixed in chopped walnuts for an optional crunch. This sour cream banana bread is my version of perfection for every baker.

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I’ve always been fascinated by the magic that happens when you combine a few simple ingredients into something truly unforgettable. I mix 2 cups all-purpose flour with 1 teaspoon baking soda and 1/2 teaspoon salt, then blend in 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, and a splash of vanilla extract.

That’s where the real twist comes in – with 3 super-ripe mashed bananas and 1/2 cup sour cream, this BEST Ever Sour Cream Banana Bread manages to be incredibly moist and bursting with flavor. I even toss in 1/2 cup chopped walnuts for that crunch, though theyre totally optional if you like it smooth.

Every time i bake this recipe, i get that perfect bite that leaves me craving more. Trust me, this recipe is so easy, its bananas in the best way possible.

Enjoy discovering the delicious surprises in every slice!

Why I Like this Recipe

I love this recipe because it makes the banana bread really moist and flavorful, thanks to the ripe bananas and sour cream. I always appreciate the little crunch from the walnuts which makes every bite interesting. I find that the recipe is super simple to follow and most of the ingredients I already have at home which makes cooking it a lot easier. Plus, the aroma that fills the house when its baking is so comforting and makes me feel right at home.

Ingredients

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Ripe bananas add natural sweetness, moisture, fiber, and essential potassium for flavor.
Sour cream brings tanginess and creaminess, boosting moisture without overpowering banana taste.
Unsalted butter lends richness and tenderness with a subtle flavor not too salty.
Eggs add structure and protein, binding ingredients together for delightful banana bread.
Chopped walnuts offer crunch and healthy fats, enhancing texture without overwhelming sweetness.
Flour provides the base carbohydrate which gives the bread its light structure.
Granulated sugar sweetens and moistens the loaf while balancing sour cream tanginess.
Vanilla extract enriches overall flavor with a hint of warmth and deeper sweetness.

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

3 ripe bananas, mashed (about 1 1/2 cups – riper is better trust me)

1/2 cup sour cream

1/2 cup chopped walnuts (optional, but they add a nice crunch)

How to Make this

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

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

3. In a larger bowl, cream 1/2 cup unsalted butter (softened) with 1 cup granulated sugar until light and a bit fluffy.

4. Beat in 2 large eggs and 1 teaspoon vanilla extract until the mixture is combined.

5. Stir in the mashed ripe bananas (about 1 1/2 cups) and 1/2 cup sour cream until everything is mixed well.

6. Now add the dry ingredients to the wet mixture slowly; mix until just combined – don’t overmix or your bread might turn out tough.

7. If you decide to use them, fold in 1/2 cup chopped walnuts gently, so they keep their crunch.

8. Pour the batter into your greased loaf pan and spread it evenly with a spatula.

9. Bake for 55 to 65 minutes, checking at the 55 minute mark; the bread is done when a toothpick inserted into the center comes out mostly clean.

10. Let the banana bread cool in the pan for about 10 minutes then move it over to a wire rack to cool completely before slicing. Enjoy!

Equipment Needed

1. Oven – Preheat to 350°F for even baking.
2. 9×5 inch loaf pan – Grease it well to prevent sticking.
3. Medium mixing bowl – For whisking dry ingredients.
4. Large mixing bowl – For creaming butter and sugar and combining wet ingredients.
5. Whisk – To mix flour, baking soda, and salt thoroughly.
6. Electric hand mixer – To cream butter and sugar until light and fluffy.
7. Spatula – For folding the dry ingredients and spreading the batter evenly in the pan.
8. Measuring cups – For accurately measuring flour, sour cream, and bananas.
9. Measuring spoons – For the baking soda, salt, and vanilla extract.
10. Cooling rack – To let the banana bread cool completely after baking.
11. Toothpick – To test doneness by inserting it into the center of the loaf.
12. Fork or potato masher – For mashing the ripe bananas before mixing them in.

FAQ

Can I substitute the sour cream with something else?
A: Yeah, you can use plain yogurt instead, it works just fine in this recipe.

What if I don't have walnuts on hand?
A: No worries, you can leave 'em out or swap them with pecans if you prefer.

How ripe should the bananas be?
A: The riper the bananas, the better! They should be soft and almost mushy for that optimal flavor.

Can I freeze this banana bread?
A: Yup, you sure can. Wrap it tightly in plastic wrap and store in the freezer for up to 3 months.

I only have salted butter, is that okay?
A: It's best to use unsalted butter, but if you must use salted, just cut back a bit on additional salt.

BEST Ever Sour Cream Banana Bread Recipe Substitutions and Variations

All-purpose flour: if you dont have it, you can mix half whole wheat flour with half all-purpose for a denser texture
Baking soda: if youre out, try using 1 teaspoon of baking powder instead, though the rise might be a bit less
Unsalted butter: you can swap it with an equal amount of melted coconut oil or vegetable shortening – they work pretty well
Sour cream: plain Greek yogurt is a good substitute and gives the bread a slight tang just like sour cream
Chopped walnuts: if nuts arent your thing, you can use pecans or even almonds to add a similar crunch

Pro Tips

1. Make sure your bananas are super ripe cuz the more spots, the better they mash up and give a strong flavor, instead of tasting bland.
2. Dont overmix your batter once you add in the dry stuff; you just wanna mix it until you can’t see any streaks of flour or it might turn out dense and tough.
3. Let your banana bread cool in the pan for about 10 mins then move it to a rack so it holds together better and doesnt crumble when you cut it.
4. If your sour cream is really cold from the fridge, warm it up just a smidge in the microwave so it mixes easier with the bananas and eggs.

BEST Ever Sour Cream Banana Bread Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

220

kcal

Equipment: 1. Oven – Preheat to 350°F for even baking.
2. 9×5 inch loaf pan – Grease it well to prevent sticking.
3. Medium mixing bowl – For whisking dry ingredients.
4. Large mixing bowl – For creaming butter and sugar and combining wet ingredients.
5. Whisk – To mix flour, baking soda, and salt thoroughly.
6. Electric hand mixer – To cream butter and sugar until light and fluffy.
7. Spatula – For folding the dry ingredients and spreading the batter evenly in the pan.
8. Measuring cups – For accurately measuring flour, sour cream, and bananas.
9. Measuring spoons – For the baking soda, salt, and vanilla extract.
10. Cooling rack – To let the banana bread cool completely after baking.
11. Toothpick – To test doneness by inserting it into the center of the loaf.
12. Fork or potato masher – For mashing the ripe bananas before mixing them in.

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
3 ripe bananas, mashed (about 1 1/2 cups – riper is better trust me)
1/2 cup sour cream
1/2 cup chopped walnuts (optional, but they add a nice crunch)

Directions

Preheat your oven to 350°F and grease a 9×5 inch loaf pan well.
In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
In a larger bowl, cream 1/2 cup unsalted butter (softened) with 1 cup granulated sugar until light and a bit fluffy.
Beat in 2 large eggs and 1 teaspoon vanilla extract until the mixture is combined.
Stir in the mashed ripe bananas (about 1 1/2 cups) and 1/2 cup sour cream until everything is mixed well.
Now add the dry ingredients to the wet mixture slowly; mix until just combined – don’t overmix or your bread might turn out tough.
If you decide to use them, fold in 1/2 cup chopped walnuts gently, so they keep their crunch.
Pour the batter into your greased loaf pan and spread it evenly with a spatula.
Bake for 55 to 65 minutes, checking at the 55 minute mark; the bread is done when a toothpick inserted into the center comes out mostly clean.
Let the banana bread cool in the pan for about 10 minutes then move it over to a wire rack to cool completely before slicing. Enjoy!

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.