Family Favorite Banana Bread with Sour Cream

CATEGORY: Breakfast
PREP TIME: 15 minutes
COOK TIME: 50–55 minutes
TOTAL TIME: 1 hour 10 minutes
SERVINGS: 1 loaf (approximately 10 slices)

Why You'll Love This Recipe

• Soft and moist: Sour cream gives this banana bread a rich, tender texture.

• Full of banana flavor: Ripe bananas add natural sweetness and delicious flavor.

• Simple ingredients: Made with everyday baking staples.

• Easy to customize: Add chopped walnuts or chocolate chips for something extra.

• Freezer-friendly: Make a loaf ahead of time and freeze individual slices for later.

Ingredients

• ½ cup butter, softened

• 1 cup granulated sugar

• 2 large eggs, beaten

• 1½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup mashed ripe bananas (about 3 bananas)

• ½ cup sour cream

• 1 teaspoon vanilla extract

• 1 cup chopped walnuts (optional)

• ½ cup chocolate chips (optional)

How to Make Sour Cream Banana Bread

1. Preheat the Oven

Preheat oven to 350°F. Grease and flour a 9 × 5-inch loaf pan.

2. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the beaten eggs and mix well.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture.

4. Add the Bananas and Sour Cream

Stir in the mashed bananas, sour cream, and vanilla extract until combined. Gently fold in the chopped walnuts or chocolate chips if using.

Kitchen Tip: Use very ripe bananas with plenty of brown spots for the best banana flavor and natural sweetness.

5. Pour Into the Loaf Pan

Pour the batter into the prepared loaf pan and spread evenly. The pan should be no more than ¾ full.

6. Bake the Banana Bread

Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve

Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

A Few Tips for the Best Banana Bread

• Use ripe bananas: Bananas with brown spots are sweeter and easier to mash.

• Soften the butter: Allow butter to come to room temperature before mixing.

• Don't overmix: Stir the batter just until the ingredients are combined.

• Check for doneness: Insert a toothpick into the center of the loaf. If wet batter remains, continue baking for another 5–10 minutes.

• Try mini loaves: Use approximately four 5¾ × 3-inch mini loaf pans and bake for 25–30 minutes, checking for doneness.

• Ripen bananas faster: Place bananas in a paper bag on the counter to help speed up ripening.

How to Store Banana Bread

Room Temperature: Allow banana bread to cool completely before storing it in an airtight container. Keep at room temperature for up to 4 days. (This recipe never lasts more then 2 days in our home!)

Refrigerator: Store banana bread in an airtight container in the refrigerator for up to 7 days.

From My Kitchen to Yours

This moist sour cream banana bread is a simple way to turn ripe bananas into something delicious. Enjoy a warm slice fresh from the oven or save a few pieces for later in the week.