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The Best Sour Cream Banana Bread Recipe

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I know you all want the most moist and delicious banana bread recipe, so buckle up for The Best Sour Cream Banana Bread Recipe ever!

A close up of the top of the best sour cream banana bread recipe with the crack going down the center of the quick bread

Moist Banana Bread with Sour Cream

I know, you all are started to worry a little bit about Cade and I and this whole banana bread thing, aren’t you? Look, banana bread is so delicious and we just had to make sure that we found a classic recipe for the very best banana bread before we started tackling cool things like how to make banana bread with sour cream. And trust me, this is the best sour cream banana bread you’ll ever have.

Like, ever.

It’s just that good. And truth be told, it might even trump our chocolate chip banana bread recipe. Speaking of chocolate chip banana bread…

I found out some pretty devastating news a few weeks ago as I started testing this banana bread recipe with sour cream. Which by the way, did not take years to figure out. In fact, it was pretty easy to just adjust our classic banana bread recipe into a banana bread recipe with sour cream because the original was just so darn good.

But I’m distracted.

We did a poll on our ohsweetbasil Instagram, fully expecting it to be in our favor, pro chocolate chip banana bread and we were totally shocked to find out that the majority of you prefer your banana bread WITHOUT chocolate chips.

Cade and I are still deciding if we can be friends with our readers after such a discovery. Chocolate chips should ALWAYS be in banana bread.

Actually, that’s not true. Cade and I loved this sour cream banana bread recipe so much we literally didn’t miss the chocolate chips. And you’re welcome for skipping them in this recipe for all of you.

slices of sour cream banana bread stacked

Sour Cream Banana Bread Ingredients 

This a simple sour cream banana bread recipe, and it requires only a handful of ingredients. Here’s what you’ll need to make banana bread with sour cream: 

  • All-purpose flour
  • Baking soda
  • Salt
  • Canola oil
  • Granulated sugar
  • Eggs
  • Sour cream
  • Mashed banana 

A beautiful loaf of banana bread with sour cream sitting on a blue denim napkin

How to Make Banana Bread with Sour Cream

Those deliciously overripe bananas make banana bread moist, but the sour cream — without adding extra liquid —  really takes things to the next level. Bananas make banana bread moist, as well as how you fold in the ingredients, but it’s sour cream that makes banana bread moist more than anything else.

Here’s how to make this moist banana bread recipe with sour cream: 

  1. Preheat oven to 350ºF. 
  2. In a bowl, whisk together the flour, baking soda, and salt. 
  3. In another bowl, whisk together the oil, sugar, eggs, and sour cream. 
  4. Add the dry ingredients to the wet, then fold in the mashed bananas. 
  5. Turn the batter into a greased 9×5-inch loaf pan and bake for roughly 50 minutes. 

Slices of sour cream banana bread layered on top of each other

What’s the Best Oil for Banana Bread?

If you don’t have canola oil, just substitute vegetable oil. If you don’t have either of those, you can use shortening, butter, or coconut oil but the results will not be the same.

How to Store Banana Bread

You can store banana bread at room temperature for up to 5 days. You should keep it in an airtight container to seal in moisture. 

Can You Freeze Banana Bread? 

Yes! You can freeze the entire loaf of sour cream banana bread or freeze individual slices. Use a freezer bag or wrap in layers of plastic wrap and foil to prevent freezer burn. 

A loaf of banana bread sitting on a blue denim napkin with slices of banana bread

Tips for Making Sour Cream Banana Bread

The secret to making a perfect banana bread with sour cream is to let the eggs and sour cream sit out while you prepare everything else. That will help the ingredients come to room temperature and they will combine perfectly.

Also, note that you’re welcome to add chopped nuts, chocolate chips, peanut butter chips, etc. to this sour cream banana bread recipe. 

The other secrets, well make sure you read our post on The Best Ever Banana Bread as you’ll want to follow everything to a T!

More Homemade BANANA BREAD RECIPES:

  The Best Sour Cream Banana Bread Recipe

A close up of the top of the best sour cream banana bread recipe with the crack going down the center of the quick bread

Sour Cream Banana Bread

4.13 from 77 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12
This sour cream banana bread can be made with or without chocolate chips, and it takes less than 10 minutes of hands on prep!

Ingredients

  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/3 Cup Canola Oil
  • 1 Cup Granulated Sugar
  • 2 Large Eggs
  • 5 Tablespoons Sour Cream
  • 1 1/3 Cups Mashed Banana (about 2 very large bananas or 3 small)
  • 2/3 Cup Mini Chocolate Chips (optional)

Instructions

  • Set out the eggs and sour cream.
  • Preheat the oven to 350 degrees F.
  • Spray a 9×5-inch bread pan with nonstick spray.
  • In a large bowl, whisk together the flour, baking soda and salt. Set aside.
  • In another bowl, whisk together the oil and sugar. Add in the eggs and sour cream and whisk again, but be sure to not over mix.
  • Dump the dry ingredients, banana and chocolate chips on the wet ingredients and switching to a rubber spatula or wooden spoon, gently fold the ingredients together just until a few streaks of flour remain.
  • Pour into a bread pan and bake for 50 minutes. At this point, barely open the oven and slide a piece of tinfoil over the bread, close the door and bake for the remaining 10 minutes.
  • Once the bread is done, open the oven door, turn off the oven and let the banana bread rest for 2-3 minutes, no longer, before carefully setting it on the counter for a few more minutes. At this point, slide a knife around the inside of the pan and carefully turn the bread out into your other hand or onto the cooling rack directly if you are gentle. Place it right side up and allow to cool, or be like us and dig in because warm bread is the best!

Notes

May be placed in a heavy duty freezer bag or wrapped in plastic and foil and frozen for up to 3 months.
Nutrition Facts
Sour Cream Banana Bread
Amount Per Serving (1 g)
Calories 305 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Polyunsaturated Fat 7g
Cholesterol 34mg11%
Sodium 209mg9%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 28g31%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




38 comments

  • I did the bread today, my first experience using Sour Cream for baking. It is so moist and delicious, can’t stop myself keep eating it when it’s still warm.
    I actually substitute the sugar to brown sugar. The result is good!
    Thank you very much for your lovely recipe!

    • Reply
    • Thank you so much Vicky! So glad you enjoyed it!

      • Reply
      • Have you tried making this into muffins? I’m curious how the cook time or temp may vary.

        Thanks for this recipe my family loves it!!

  • This is so good made it last night and my 10 year old son loved it!!!

    • Reply
    • Yay! We love to hear that!

      • Reply
  • I’ve made banana bread for years and this recipe is the best it always taste awesome the only thing I added is more banana but I have never found a better recipe thank you sharing!

    • Reply
    • Thank you so much Theresa!

      • Reply
    • This was delicious and easy recipe! It turned out so moist. I did 4 bananas instead of two and added walnuts and chocolate. But my gosh it turned out great!

      • Reply
      • Love it! Thank you so much for the feedback!

  • I have never been able to make a decent banana bread; even my 12-yr-old grandson made it better than I! That is, until I was searching for a new recipe and found your web page. This is THE best banana bread I’ve ever tasted and yes, one must follow recipe directions exactly. Everyone who has tasted it has raved about it! I do not use chocolate chips though.

    • Reply
    • Thank you so much Pat! We sure love this recipe! We have like a dozen other banana breads on the blog too. You should check them out! Thank you for taking time to leave a comment!

      • Reply
  • DELICIOUS & MOIST Banana Breat! My new go to recipe! 🤗 I studied baking & pastry in my former life, before Motherhood & this bread is seriously AMAZING! Next time going to try walnuts, gluten free flower & dates instead of sugar🤗Dairy free sour cream even worked great & olive oil too (only thing on hand for). Thank you for sharing Oh Sweet Basil!

    • Reply
    • Awesome! Thank you so much for the feedback Krista! We would love to hear how your next loaf goes!

      • Reply
  • Absolutely delicious with wonderful texture. I did use SR flour because it was what I had on hand. Will definitely make this again!

    • Reply
    • Thanks Rebecca! That’s a great tip about the flour…thank you!

      • Reply
  • I came across your recipe and am about to try it out. Quick question – can I substitute the canola oil for Coconut oil or Vegetable oil? Wondering if there’s a specific reason you listed canola oil.

    • Reply
    • We just like the flavor of canola the best, but vegetable oil would be a great substitute.

      • Reply
  • I just took my banana bread out of the oven. I followed your recipe exactly. It looks and smells amazing. I can’t wait for it to cool a bit so I can taste test it!

    • Reply
    • Update on my comment above: I couldn’t wait…I tried it out while still warm. It was sooooo good. Moist and flavorful. This is now my new “go to” banana bread recipe. I might add some walnuts next time.

      • Reply
      • Yay!!! I’m so glad you enjoyed it and thank you for taking time to give us some feedback. Walnuts are delicious in it!

  • Tastes just like my mother’s, excellent!

    • Reply
    • Yay! Thank you! That is quite a compliment!

      • Reply
  • Have you used two smaller pan with success?

    • Reply
    • Yes, it works jut great! You will want to reduce the baking time of course. Start with 30 minutes and test it for done-ness.

      • Reply
  • This truely is the best banana bread recipe! It’s the only one I use.

    • Reply
    • I did omit the chocolat chips.

      • Reply
    • Xoxo!!

      • Reply
  • I had to leave out the chocolate chips and cut the sugar in half because of health issues but it was still plenty good! Will definitely make again.

    • Reply
    • Love to hear that! Thank you Jenna!

      • Reply
  • I have made this recipe twice and my family lives it. I substituted walnuts for chocolate chips, added a teaspoon of vanilla extract, and a few shakes of cinnamon and clear decorating sugar on top. Delicious and very most!

    • Reply
    • Yum! I love your version! Thank you for taking time to leave a comment!

      • Reply
  • I will be making The Best Sour Cream Banana Bread…..
    I too would have to vote no chocolate chips….
    However, my real comment is this…..Thank You so much for giving the cup measurement of the mashed bananas you use. Even though you mentioned 2 very large bananas or 3 small, having the exact measurement is so important and helpful.

    • Reply
    • Carla, So glad you mentioned that. We were so tired of recipes that listed the number of bananas instead of a measurement as bananas vary in size. Glad you agree it’s needed!

      • Reply
  • I love your website and I realize you have to make a living, however, your ads pop up all over the place and sometimes it’s impossible to read your posts. Very frustrating.

    • Reply
  • Looks good, I will try this soon!
    Curious if you have ever tried Dominque Ansel’s Banana Bread recipe? That one is my fave, though I still love to try other recipes out. I usually use part olive oil and part butter rather than full butter for that recipe. It is by no means healthy, just rich and yummy 🙂 I have even made it successfully dairy and gluten-free and get requests for it.
    I am on the hunt for one that is equally tasty but a little less dessert-like.

    • Reply

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