This super moist banana bread with sour cream recipe is so delicious. The texture of the bread is soft with a slightly crispy and flaky top and has been voted the best banana bread by my family.
If you enjoy making homemade breads, you will likely enjoy our Moist Pumpkin Bread with Brown Butter Maple Icing, Pumpkin Bread with Cinnamon Crust, Cranberry Nut Bread, Homemade French Bread, and No Knead Dutch Oven Bread.
You can stop your search for the world's best banana bread.
By landing on this post, you have found it, my friends. This banana bread with sour cream is PERFECT. Oh. My. Goodness.
Let's list a few characteristics of the perfect banana bread, shall we?:
- Moist. This is a very moist banana bread, with 3 mashed bananas, sour cream, and a ½ cup oil.
- Being able to taste the texture of the mashed bananas. And, check. There's something about the mix of the sour cream with the sweet bananas that just works so fabulously well. Note: the recipe says to not overmix. This is key to maintaining the various yummy textures.
- Slightly crispy top to balance out the moist banana bread goodness in the core of the loaf.
- Easy to whip up in One Bowl, which translates to: this will be made often in my house.
The combination of mashed ripe bananas and sour cream is to die for. Not only for making it a moist bread, but also to balance out the sweetness of the bread. Its a perfectly flavored bread, and my family LOVES it.
A banana bread with sour cream and oil might sound like the greasy factor may be too much. Not the case here. It is only a half cup oil, and proves to be the perfect amount to work with the bananas and sour cream for moistness.
Hope you enjoy this recipe as much as we did!
You might also want to try:
Moist Pumpkin Bread with Browned Butter Maple Icing
Pumpkin Bread with Cinnamon Crust
SAVE THIS BANANA BREAD WITH SOUR CREAM TO YOUR "BREADS" PINTEREST BOARD!
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Banana Bread with Sour Cream
This moist banana bread with sour cream recipe is so delicious. The texture of this bread is soft with a slightly crispy top and is voted the best banana bread by my family.
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs
- 1 cup mashed ripe bananas
- ½ cup sour cream
- 1 tsp vanilla
- 1 ½ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
Instructions
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Preheat oven to 350 degrees.
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Grease and lightly flour a 9x5 loaf pan.
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In a large bowl, whisk together the sugar and oil. Add in the eggs, mashed bananas, sour cream, and vanilla. Mix and blend well.
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Add the flour, baking soda and salt into the bowl. Stir the dry ingredients together a bit while on top of the wet ingredients, then using a wooden spoon, mix the dry ingredients into the wet ingredients just until moistened. Do not overmix.
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Pour the batter into the prepared loaf pan and spread evenly.
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Bake for 50-60 minutes, until toothpick inserted in center of loaf comes out clean. It only took 50 minutes for my loaf to be fully cooked.
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Cool for 5 minutes in the pan, then gently turnout the loaf onto a cooling rack and cool completely. Store covered at room temperature.
Recipe Notes
Adapted from Mel's Kitchen Cafe
I made this yesterday. Great recipe! However I added chopped pecans to it. Delicious and very moist!!!
Made this banana bread yesterday and it was perfect. It was moist and you could taste the bananas. I have made other recipes and it would come out dry. This is the only one I’m going to stick to. Thank you for sharing.
So glad you enjoyed it!
The Head Spoon recently posted...Easy Vegetarian Lasagna Florentine
THE best banana bread I have ever made. Super moist with a slightly crispy top as you described. Will be making this one again. Thank you!
Finally found my "go to" banana bread. No additions, no substitutions. Perfect as is!
Aww...that makes my day. So glad you enjoyed it. Thank you for checking in!
The Head Spoon recently posted...Easy Vegetarian Lasagna Florentine
This is such an easy, delicious recipe. I didn't have sour cream so used plain yogurt and reduced the sugar to 2/3 cups sugar, and reduced the oil to 1/4, and substituted 1/4 apple sauce for the rest of the oil. Since my bananas were very ripe I felt 1 cup of sugar would be too sweet. I was right. I made muffins instead of a loaf and topped the muffins with toasted, chopped pecans. The muffins were cooked at 355F for 20 minutes.
I'm so glad you liked the recipe! I love reading about your adaptations. They all sound amazing! Such a great tip about the ripe bananas and reducing the sugar. Also, I love toasting pecans for baked goods recipes - it always adds such a nice toasty flavor to any recipe. Thanks so much for checking in!
The Head Spoon recently posted...Coconut Crusted Tofu
I've made this twice and it is soooo good, I added a half cup walnuts and it's perfect. I also freeze my bananas when they turn very dark and use them for my bread. I peel bananas and stick in zip lock bag and thaw like 15-20 minutes before I add to recipe, I think it makes a huge difference in taste. Thanks for a great recipe. The first loaf I ate almost the whole thing, I'm going to share some this time.
So glad you enjoyed the recipe! Thank you for the frozen banana tip. I'm going to try that next time - I can see how that would add to the richness of the banana flavor. Haha....I totally understand eating almost the whole loaf. There are days where I willI keep taking just one more small piece at a time, and by the end of the day, I see more of the bottom of the pan than the loaf.
The Head Spoon recently posted...Coconut Crusted Tofu
can i make this with whole wheat flour with these same proportions?
I have never tried it with whole wheat flour, but I have read that it is alright to substitute half of the all-purpose flour in recipes for whole wheat flour. If you substitute the whole amount, the bread could turn out too dense. Thank you for checking in!
The Head Spoon recently posted...Sweet Potato Souffle
I used your recipe added 1 cup coconut 1 cup raisins, 1/2 cup walnuts and it turned out wonderful
Wow, those additions sound perfect. Coconut with banana sounds so tropical and delicious. I really love how versatile this recipe can be. I added chopped walnuts and a few chocolate chips last week, and it tasted like a dessert bread. 🙂
The Head Spoon recently posted...Homemade Toffee
I have made this probably about 5 times. Its so good! We like ours with walnuts and chocolate chips.
So happy to hear you love it! We love this one too. So easy to whip up, and always delicious.
The Head Spoon recently posted...Sweet Potato Souffle
I’m going to make this, this afternoon. I’m going to add 1/2 cup = diced, dried Apricots & 1 cup = chopped & toasted Pecans ! YUM !!! My hubby loves Apricots & they should be Great in this !!!
Those sound like delicious additions! Please let me know how it turned out. Thanks so much for stopping by!
The Head Spoon recently posted...Homemade Toffee
Have your tried baking and freezing for later use?? I have made this and love the recipe!! Trying to decided if I attempt to freeze or just make closer to the event I want them for (I make muffins)!
I'm so glad you're enjoying the recipe! I have not tried freezing this particular bread, but I'm sure it would work well. Enjoy!
The Head Spoon recently posted...Strawberry Cake
This recipe for Banana Bread recipe is delicious.....so moist. It's the best. Will always use this recipe! Thanks for sharing.
You just made my day! I'm so glad to hear you enjoyed it. We make this recipe often and always love it as well. Thank you so much for checking in!
This banana bread is so tasty! I've made it twice. I've also added a cup of semi-sweet chocolate chips and pecans. Wow, what a combination. I use a little less than a cup sugar. I also like to make it in small aluminum pans to give away.
SO glad you enjoyed it. This is one of our favorite recipes. Love that you added chocolate chips and pecans to the bread - great additions for taste and texture!
The Head Spoon recently posted...Chicken Enchiladas with Honey and Lime
Have you made this recipe for muffins?
Yes, and they're yummy! Preheat oven to 350 degrees. Pour 2/3 cup dough for each muffin in a lined muffin tin. Cook for 25-28 minutes, until a toothpick inserted in center of muffin comes out clean. Enjoy!
The Head Spoon recently posted...Chicken Enchiladas with Honey and Lime
Can you use apples in the place of the bananas? Or canned pumpkin, these are my favorite flavors for desserts.
I have only made this recipe with bananas. I would think the recipe would work with chopped apples, but not as well with canned pumpkin. Sour cream with canned pumpkin might be too much moisture. I will try this with apples soon and let you know if it works - could be a nice variation! Thanks for checking in!
The Head Spoon recently posted...Peanut Butter Cookies with Honey Roasted Peanuts