Discover why this one-bowl sour cream banana bread recipe has become an internet sensation and a cherished favorite in countless kitchens – and for very good reason! If you’re searching for a banana bread that’s super moist, exceptionally fluffy, and bursting with incredible banana flavor, look no further. Not only is it unbelievably delicious, but it’s also shockingly easy to make, perfect for bakers of all levels.

This isn’t just any banana bread; it’s arguably one of the best banana bread recipes you’ll ever try. For over a decade, this recipe has been a tried-and-true staple, consistently delivering perfect, crowd-pleasing loaves.

Why You’ll Fall in Love with This Sour Cream Banana Bread

Unbeatably Moist & Flavorful: Experience the ultimate in moist banana bread, packed with a rich, authentic banana taste that shines in every single bite. The sour cream is key to its tender crumb and incredible texture.
Perfect Use for Ripe Bananas: Got those overripe, spotty bananas sitting on your counter? This recipe is the best way to transform them from neglected fruit into a warm, comforting, and utterly delicious treat.
Wonderfully Versatile & Customizable: This easy banana bread recipe is a fantastic base for your creativity. Feel free to stir in your favorite additions like crunchy walnuts, sweet pecans, or decadent chocolate chips to make it your own.
Freezes Beautifully: We absolutely love how well this bread freezes. I always make it a point to bake an extra loaf to store in the freezer, ensuring a delicious treat is always on hand. It’s perfect for freezer-friendly baking.
Effortless Breakfast or Snack: This banana bread makes a fantastic grab-and-go breakfast for busy mornings, a satisfying afternoon snack with a cup of coffee, or even a simple, delightful dessert.

The Magic of Sour Cream in Banana Bread

This is, without a doubt, the moistest and most tender banana bread recipe I’ve encountered – and believe me, I’ve baked a lot of banana bread over the years. The secret? A generous helping of sour cream.

While classic recipes like the Betty Crocker Banana Bread were among the first I baked after getting married and have remained a staple for years, and while I adore my Chocolate Chip Banana Bread recipe or these Chocolate Banana Muffins when a chocolate craving hits, this sour cream version has truly elevated the game.

There are few things more exciting than discovering a new, exceptionally delicious banana bread recipe! Banana bread is one of those universally loved “perfect any time” foods. It’s a year-round comfort bake that never goes out of season, and you’ll rarely find someone who can turn down a warm, fragrant slice.

Though I’ve often incorporated sour cream into my baking, I’d never encountered a banana bread recipe that called for this much. The impact was nothing short of spectacular! The sour cream not only adds incredible moisture but also a subtle tang that balances the sweetness perfectly, resulting in a fluffy banana bread with a rich, almost buttery quality.

This sour cream banana bread has firmly secured its spot on my shortlist of all-time favorite banana bread recipes. It’s simply too good to keep to myself, and I’m confident it will become your new go-to as well! Get ready to bake the best, easiest, and most delicious banana bread yet.

The Secret to Ultra-Moist Banana Bread: Our Sour Cream Recipe

Say Goodbye to Dry Banana Bread! One common frustration with many banana bread recipes is their tendency to dry out within a day or two. But that’s not a concern with this exceptional recipe! Thanks to the magic of sour cream, this banana bread boasts an ultra-moist and wonderfully tender crumb, with an almost buttery texture that remarkably persists, staying just as delicious even the next day.

What’s more, this banana bread recipe with sour cream generously yields two perfect loaves of what can only be described as “moist banana heaven.” Savor one fresh from the oven and freeze the second loaf for a convenient treat later – it’s perfect for meal prepping snacks or ensuring you always have a homemade delight on hand!

How to Bake the Best Moist Banana Bread Every Single Time

As a self-proclaimed banana bread enthusiast (I’m genuinely a little nuts for it!), it’s one of my absolute favorite things to bake. After crafting what feels like thousands of loaves over the years, I’ve honed a few essential tips and tricks to ensure you achieve the very best moist banana bread consistently:

Embrace Overripe Bananas: This is non-negotiable for the best banana flavor and moisture. Look for bananas that are heavily speckled with brown, or even mostly brown. These overripe bananas are sweeter, more aromatic, and easier to mash, contributing significantly to the final taste and texture. Yellow bananas won’t deliver the same depth of flavor, and please, never attempt to use green, underripe bananas for this recipe; they’ll be difficult to mash and will result in a bland, less tender bread.
Mash Bananas Separately & Thoroughly: Before you begin combining other ingredients, mash your ripe bananas well in a separate bowl. A potato masher or a sturdy fork works perfectly for this task. This step ensures they are evenly incorporated into the batter, releasing their full flavor, and helps prevent overmixing the flour later on.
Avoid Overmixing at All Costs: This is crucial for a soft, tender, and moist banana bread. When combining the wet and dry ingredients, mix just until they are incorporated. A few streaks of flour are perfectly okay. Overmixing develops the gluten in the flour, which can lead to a tough, dense, and unfortunately, dry banana bread – the exact opposite of what we’re aiming for!

The Perfect Anytime Treat: Banana Bread with Sour Cream

This unbelievably moist banana bread with sour cream isn’t just a recipe; it’s a versatile delight. Serve a warm slice for a comforting breakfast, enjoy it as an energizing afternoon snack with coffee or tea, or even offer it as a crowd-pleasing, simple dessert at parties and gatherings. Its rich flavor and exceptionally tender texture make it a guaranteed hit for any occasion.

Sour Cream Banana Bread

This is the Moistest Sour Cream Banana Bread You'll Ever Taste!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 16

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

1 ⅓ cups approx. 280g granulated sugar (see Note for reducing sugar)
⅔ cup 160ml neutral-flavored oil (e.g., vegetable, canola) or melted unsalted butter (see Note)
3 large eggs preferably at room temperature
1 ⅓ cups approx. 300g well-mashed, very ripe bananas (about 4 medium-large bananas)
⅔ cup approx. 150g full-fat sour cream, preferably at room temperature
1 ½ teaspoons pure vanilla extract
2 cups approx. 280g all-purpose flour (see Note for measuring)
1 ½ teaspoons baking soda
¾ teaspoon salt
Optional Add-ins: ¾ to 1 cup chocolate chips chopped walnuts, or pecans

Method

Preheat & Prepare: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 9x5-inch loaf pan. Alternatively, line the pan with parchment paper, leaving an overhang on two sides for easy removal. (If using two 8.5x4.5-inch pans, prepare them similarly; baking time will be shorter).
Combine Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar and oil (or melted butter) until well combined. Add the eggs one at a time, whisking briefly after each addition. Stir in the mashed bananas, sour cream, and vanilla extract until just blended.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Combine Wet & Dry: Add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula just until the flour is moistened and no large dry streaks remain. Be careful not to overmix; a few small lumps are okay. If using, gently fold in any optional add-ins (chocolate chips, nuts).
Bake: Pour the batter evenly into the prepared loaf pan. Bake for 60-75 minutes (for a single 9x5-inch loaf), or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs attached. (If using two smaller loaf pans, start checking for doneness around 45-50 minutes). If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
Cool: Let the banana bread cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert it onto the wire rack (or use the parchment overhang to lift it out) and allow it to cool completely before slicing.
Store: Store the cooled banana bread tightly covered at room temperature for up to 3-4 days, or freeze for longer storage (wrap well in plastic wrap, then foil or a freezer bag).

Notes

Flour Measurement is Key: For the best texture, avoid packing flour into your measuring cup. Instead, fluff the flour in its container, lightly spoon it into your measuring cup, and then level off the excess with a straight edge. This prevents a dense, dry bread.
Customizing Your Loaf:
- Fat Options:
  - Reduced Fat: Substitute up to half of the oil with an equal amount of unsweetened applesauce for a lighter loaf.
  - Richer Flavor: Replace the oil entirely with an equal amount of melted unsalted butter (cooled slightly) for a more buttery taste.
- Flour Variations: For added fiber and a nuttier flavor, you can replace up to 50% of the all-purpose flour with whole wheat flour. Note that this may result in a slightly denser bread.
- Adjusting Sweetness: If using very ripe, sweet bananas or if you simply prefer less sweetness, you can reduce the granulated sugar. For this scaled recipe (yielding ~16 slices), consider reducing to 1 cup (approx. 210-220g). (If referring to the original 12-slice recipe, ¾ cup is a good target).
Bake Now, Enjoy Later (Freezing): This banana bread freezes exceptionally well. We highly recommend doubling the recipe to make two loaves – enjoy one fresh and freeze the second for a convenient treat later. Wrap cooled loaves tightly in plastic wrap, then in foil or a freezer-safe bag.