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Banana Bread with Sour Cream

October 27, 2017 By The Head Spoon 28 Comments

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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.

Banana bread with sour cream

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?:

  1. Moist.  This is a very moist banana bread, with 3 mashed bananas, sour cream, and a ½ cup oil.
  2. 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.
  3. Slightly crispy top to balance out the moist banana bread goodness in the core of the loaf.
  4. Easy to whip up in One Bowl, which translates to:  this will be made often in my house.

Banana bread with sour cream on a marble cutting board.

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

Banana Pecan Muffins

Homemade Dinner Rolls

SAVE THIS BANANA BREAD WITH SOUR CREAM TO YOUR "BREADS" PINTEREST BOARD!

                     And, let's be friends on Pinterest!  I'm pinning delicious recipes all the time.

Recipe

banana bread with sour cream
5 from 7 votes
Print

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.

Course Bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10
Calories 295 kcal

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

  1. Preheat oven to 350 degrees.

  2. Grease and lightly flour a 9x5 loaf pan.

  3. In a large bowl, whisk together the sugar and oil.  Add in the eggs, mashed bananas, sour cream, and vanilla.  Mix and blend well.

  4. 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.

  5. Pour the batter into the prepared loaf pan and spread evenly.

  6. 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.

  7. 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

Nutrition Facts
Banana Bread with Sour Cream
Amount Per Serving
Calories 295 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 10g63%
Cholesterol 38mg13%
Sodium 264mg11%
Potassium 128mg4%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 23g26%
Protein 3g6%
Calcium 22mg2%
Vitamin C 2.1mg3%
Vitamin A 135IU3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  1. Teresa Kemp

    August 25, 2021 at 6:21 am

    I made this yesterday. Great recipe! However I added chopped pecans to it. Delicious and very moist!!!

    Reply
  2. Maria

    July 19, 2021 at 9:59 am

    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.

    Reply
    • The Head Spoon

      July 19, 2021 at 11:38 am

      So glad you enjoyed it!
      The Head Spoon recently posted...Easy Vegetarian Lasagna FlorentineMy Profile

      Reply
  3. Barb

    April 10, 2021 at 7:18 am

    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!

    Reply
  4. Angela

    January 03, 2021 at 5:37 am

    Finally found my "go to" banana bread. No additions, no substitutions. Perfect as is!

    Reply
    • The Head Spoon

      January 03, 2021 at 10:30 am

      Aww...that makes my day. So glad you enjoyed it. Thank you for checking in!
      The Head Spoon recently posted...Easy Vegetarian Lasagna FlorentineMy Profile

      Reply
  5. Sabena

    October 05, 2020 at 12:35 pm

    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.

    Reply
    • The Head Spoon

      October 05, 2020 at 1:08 pm

      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 TofuMy Profile

      Reply
  6. Holly

    August 15, 2020 at 1:05 pm

    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.

    Reply
    • The Head Spoon

      October 05, 2020 at 1:12 pm

      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 TofuMy Profile

      Reply
  7. Amy

    January 21, 2020 at 5:52 am

    can i make this with whole wheat flour with these same proportions?

    Reply
    • The Head Spoon

      January 21, 2020 at 12:41 pm

      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 SouffleMy Profile

      Reply
  8. JERI Mitchell

    April 28, 2019 at 3:10 pm

    I used your recipe added 1 cup coconut 1 cup raisins, 1/2 cup walnuts and it turned out wonderful

    Reply
    • The Head Spoon

      May 17, 2019 at 1:19 pm

      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 ToffeeMy Profile

      Reply
      • Lina

        March 09, 2020 at 11:12 pm

        I have made this probably about 5 times. Its so good! We like ours with walnuts and chocolate chips.

      • The Head Spoon

        March 31, 2020 at 1:33 pm

        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 SouffleMy Profile

  9. JOANIE WHARFF

    March 31, 2019 at 9:44 am

    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 !!!

    Reply
    • The Head Spoon

      April 03, 2019 at 11:13 pm

      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 ToffeeMy Profile

      Reply
  10. Amanda

    November 10, 2018 at 4:00 pm

    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)!

    Reply
    • The Head Spoon

      November 21, 2018 at 8:18 pm

      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 CakeMy Profile

      Reply
  11. Carol

    October 10, 2018 at 2:18 pm

    This recipe for Banana Bread recipe is delicious.....so moist. It's the best. Will always use this recipe! Thanks for sharing.

    Reply
    • The Head Spoon

      October 10, 2018 at 3:01 pm

      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!

      Reply
  12. Gayle Hedlund

    August 24, 2018 at 10:09 am

    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.

    Reply
    • The Head Spoon

      September 06, 2018 at 3:44 pm

      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 LimeMy Profile

      Reply
  13. Rosalyn

    June 25, 2018 at 5:48 pm

    Have you made this recipe for muffins?

    Reply
    • The Head Spoon

      September 06, 2018 at 3:48 pm

      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 LimeMy Profile

      Reply
  14. Debi

    March 26, 2018 at 7:50 am

    Can you use apples in the place of the bananas? Or canned pumpkin, these are my favorite flavors for desserts.

    Reply
    • The Head Spoon

      March 26, 2018 at 9:11 am

      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 PeanutsMy Profile

      Reply

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