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Sour Cream Banana Bread

This is the Moistest Sour Cream Banana Bread You'll Ever Taste!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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
 

  1. 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).
  2. 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.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  4. 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).
  5. 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.
  6. 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.
  7. 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.