Sour Cream Banana Bread Recipe

This banana bread recipe is my absolute favorite because it strikes the perfect balance between sweet and moist, thanks to the heavenly combo of ripe bananas and sour cream. Plus, the subtle crunch from the optional nuts adds a delightful texture that feels like a hug for my soul with every bite.

The Sour Cream Banana Bread recipe brilliantly melds the copious richness of mashed ripe bananas with the creamy tang of sour cream, producing a lovely loaf with a flavor all its own. A cup of granulated sugar and a half-cup of softened butter make up its sweet and moist base, while some (or all) of us enjoy it fresh from the oven, spooned still-warm into our waiting mouths.

The addition of walnuts or pecans gives the bread a delightful crunch.

Sour Cream Banana Bread Recipe Ingredients

• Granulated Sugar: Adds sweetness; main carbohydrate source.
• Unsalted Butter: Provides richness; source of fat.
• Eggs: Bind ingredients; add protein.
• All-Purpose Flour: Structure and texture; contains carbohydrates.
• Ripe Bananas: Sweetness and moisture; source of potassium.
• Sour Cream: Moisture and tanginess; contains fat and protein.
• Walnuts/Pecans: Crunch and flavor; healthy fats and protein.

Sour Cream Banana Bread Recipe Ingredient Quantities

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

How to Make this Sour Cream Banana Bread Recipe

1. Heat your oven to 350°F (175°C). Coat a 9×5 loaf pan with cooking spray or line it with parchment paper.

2. In a big mixing bowl, combine the granulated sugar and softened butter, and cream them together until light and fluffy.

3. Add the eggs to the mixture, one at a time, making sure to mix thoroughly after each addition. Incorporate the vanilla extract evenly.

4. In another bowl, combine the all-purpose flour, baking soda, and salt; whisk them together.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing until combined but not overmixed.

6. Incorporate the sour cream and the ripe bananas that have been mashed until smooth into the mixture.

7. If you are using them, fold the chopped walnuts or pecans into the mixture.

8. Transfer the batter into the loaf pan that has been prepped, and spread it evenly with a spatula.

9. In a preheated oven, bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

10. Let the banana bread cool in the pan for about 10 minutes, then invert and transfer it to a wire rack to cool completely before slicing.

Sour Cream Banana Bread Recipe Equipment Needed

1. Oven
2. 9×5 loaf pan
3. Cooking spray or parchment paper
4. Large mixing bowl
5. Hand mixer or stand mixer
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Spatula
10. Bowl for dry ingredients
11. Masher or fork
12. Toothpick
13. Wire rack

FAQ

• Can I substitute the sour cream with something else?It is possible to keep the moist texture of the bread when you substitute sour cream for plain yogurt or Greek yogurt.
• How ripe should the bananas be?The bananas should be quite mature and covered with brown spots on the peel. The more mature the bananas, the sweeter and more flavorful the bread will be.
• Do I have to use nuts in the recipe?No, the nuts are optional. If you would rather have a nut-free banana bread, feel free to leave them out.
• Can I use whole wheat flour instead of all-purpose flour?Indeed, whole wheat flour can be used as a substitute, but it might alter the texture of the bread to some degree.
• Is there a way to make this bread gluten-free?A gluten-free flour blend can replace all-purpose flour in the recipe to make the bread gluten-free.
• How should I store the banana bread?Keep it in a sealed container at room temperature for as long as 4 days, or as long as 1 week if you choose to refrigerate it.
• Can I freeze the banana bread?Indeed, you can enclose it in plastic wrap or aluminum foil securely and store it in the freezer for a maximum of 3 months. Allow it to return to room temperature before you dish it out.

Sour Cream Banana Bread Recipe Substitutions and Variations

3/4 cup honey or 1 cup brown sugar can be used to take the place of 1 cup of granulated sugar.
1/2 cup unsalted butter, softened: substitute with 1/2 cup coconut oil or 1/2 cup applesauce.
One teaspoon of vanilla extract can be replaced with either 1 teaspoon of almond extract or 1 vanilla bean, scraped.
1 1/2 cups all-purpose flour: swap in 1 1/2 cups whole wheat flour or a gluten-free flour blend.

2 tablespoons granulated sugar: use brown sugar, honey, or maple syrup.

1/2 teaspoon salt: employ 3/4 teaspoon baking soda instead.

1/2 teaspoon baking powder: use a heaping 1/4 teaspoon baking soda.

1/2 cup unsalted butter, softened: replaces in equal
ration with a plant-based butter or margarine.

1/2 cup milk: in its place use any plant-based milk.
1/2 cup of chopped walnuts or pecans (optional): Replace with 1/2 cup of chocolate chips or a 1/2 cup of dried cranberries.

Pro Tips

1. Brown Butter for Extra Flavor For a richer, nutty flavor, brown the butter before creaming it with the sugar. Let it cool slightly before using.

2. Ripen Bananas Quickly If your bananas aren’t ripe enough, bake them in their skins on a baking sheet at 300°F (150°C) for about 15-20 minutes until the skins are black. Let them cool before mashing.

3. Do Not Overmix When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to a dense texture.

4. Test for Doneness Instead of relying solely on a toothpick test, gently press the top of the bread. If it springs back, it’s likely done. This helps prevent overbaking.

5. Add a Crunchy Topping For added texture, sprinkle a mixture of sugar and chopped nuts on top of the batter before baking. This will create a sweet, crunchy topping.