Sour Cream Banana Bread

Sour Cream Banana Bread is a tried and true recipe that is sure to knock your socks off… it’s insanely delicious! If you are like me you adore any baked good then this sour cream banana bread is sure to be a repeat recipe in you house! It is so much moister than your typical banana bread and is so delicious my 3 year old tends to eat more than is probably appropriate!  This sour cream banana bread tastes amazing on its own or slathered with some butter to get all melty on it while its fresh and warm.

Very minimal effort goes into it and so much flavor comes out! Any time I buy a bunch of bananas that go unnoticed in the fruit bowl to the point of them turning brown, I peel them and stick them in a ziplock bag in the freezer for later use, such as this sour cream banana bread!

With the holidays here, this would make such a great gift for ANY of your loved ones! This recipe makes 2 loaves, but you could easily double it if you have enough bread pans to have enough for everyone (aaaand boom, your christmas shopping is done! Am I right???)

This is also a great make ahead recipe! Bake it up, wrap it up real good in plastic wrap, put it in a ziplock bag and toss it in the freezer for some great sour cream banana bread any time! Which is great for busy school days when you KNOW there will not be enough time in the morning to cook a decent breakfast for you or the kids. You can just take it out the night before to thaw on the counter, and slice it up in the morning for a smooth sailing breakfast before loading everyone up in the car and rolling out.

Here is how to make the super moist and delicious sour cream banana bread!

Sour Cream Banana Bread

Sour Cream Banana Bread


  • 1/4 cup salted butter, softened
  • 3 cups granulated sugar
  • 3 large eggs
  • 6 overripe bananas, pureed or mashed
  • 2 cups (16 oz.) sour cream
  • 2 tsp. pure vanilla extract
  • 2 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 1 tbsp. baking soda
  • 4 1/2 cups all-purpose flour, sifted


  • Preheat oven to 350F and spray 2 bread pans with nonstick baking spray. Set aside. In the bowl of a stand mixer, beat together softened butter and granulated sugar until smooth and creamy, about 3-4 minutes. Add eggs, pureed/mashed bananas, sour cream, and vanilla extract and mix until combined. In a medium bowl, combine ground cinnamon, salt, baking soda, and flour and whisk. Slowly add dry mixture to the stand mixer while its running and mix just until combined. Pour batter into the bread pans and bake for 1 hour.

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