Banana bread with sour cream always bakes up soft and moist, but our version has a little something extra. Along with white sugar, we add brown sugar, which brings a deeper, almost molasses-like flavor that sets this one apart from most banana bread recipes.

It’s a simple, no-mixer loaf that comes together quickly — easy enough for a weekday, good enough for company. Perfect for breakfast, snack time, or whenever you’ve got ripe bananas on the counter.

Sliced sour cream banana bread on a white tray with a glass of milk and butter on the side, placed on a marble surface.

This is really great banana bread!! I will keep this recipe!! Thank you for sharing!!!!

DLF

Our family’s sour cream banana bread

As a Southern cook for more than 40 years, I’ve perfected this recipe after making it so many times. This is one of the first recipes published on this blog — back in 2010! — and it has been a beloved reader favorite ever since.

This banana bread is a twist on a classic that’s been a hit with my family for generations, and now it can be yours! The secret to my banana bread’s consistently great texture? A touch of sour cream, which adds richness and helps the bread stay moist for days.

Testing notes

We’ve tested this recipe using plain vanilla yogurt, Greek yogurt, and sour cream, and all of our tasters preferred the version with sour cream.

We also added brown sugar, which gives this banana bread the best flavor. Rather than cloying sweetness, this bread has a deep, more nuanced flavor. And our recipe is easy to follow, making it a great choice for new bakers or anyone craving a quick and delicious treat.

This recipe makes two loaves, so you can cut it in half if you want to make just one. Or make two and give some away. I always make two and keep one in the freezer.

Banana bread makes a great housewarming or Christmas gift, and it’s perfect for the Southern tradition of taking something to a family when a baby’s been born or a loved one has passed. 

Person with shoulder-length blond hair and blue glasses smiling indoors in front of a red brick wall.

I hope you make this recipe. I think you’ll love it!

Three slices of sour cream banana bread stacked on a table with a loaf and a honey container in the background.

How to make banana bread with sour cream

Cook’s Tip: Start with very ripe bananas with brown speckles but not completely brown.

Step 1. Prepare the oven.

Preheat oven to 350°. Grease and flour two 9×5 loaf dishes.

Step 2. Mix dry ingredients.

Whisk flour, sugars, soda, salt, and baking powder in a large bowl. 

Glass bowl with flour, sugar, brown sugar, baking soda, and salt. Nearby are mashed bananas, vanilla, and yogurt on a marble countertop.
A glass bowl with flour and a metal whisk, surrounded by a bowl of mashed bananas, a small dish of vanilla extract, and a container of yogurt on a marble countertop.

Step 3. Mash bananas and mix wet ingredients.

In a separate large bowl, mash the bananas. Add sour cream, butter, vanilla, and eggs to the bananas. Whisk until well blended.

Mashed bananas in a glass bowl with a fork, surrounded by a bowl of flour, vanilla extract, and a white mixture on a marble countertop.
A mixing bowl with eggs, melted butter, and sour cream. Nearby, there's a bowl of flour and cracked eggshells. A whisk and a blue-striped cloth are on the marble countertop.

Step 3. Blend together.

Gently fold the bananas into the flour just until all the flour has been incorporated. Pour the mixture into prepared dishes and bake for about one hour.

Bowl of cake batter being mixed with a spatula next to a baking pan and eggshells on a marble surface.
Two loaf pans filled with raw batter are on a marble countertop. Nearby are egg shells, a blue-striped cloth, and a glass mixing bowl.

Step 4. Bake banana bread.

Check the banana bread after an hour with a toothpick. If it is still gooey, add 5 minutes, checking each time to see if the bread is done. When ready, the loaves will be dark, golden brown, and full of goodness.

Two loaves of banana bread with sour cream in metal pans on a cooling rack, placed on a marble surface.
A loaf of old-fashioned banana bread partially sliced on a white rectangular plate next to a cup of tea, butter slices, and a knife.
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4.76 from 37 votes

Recipe: Banana Bread with Sour Cream

Moist banana bread made with sour cream and brown sugar for rich flavor and a soft crumb.
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Servings: 24 servings
Save This Recipe
Sliced loaf of banana bread on a white surface, showing a moist texture with visible banana speckles.

Ingredients 

  • 4 cups all-purpose flour
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 6 bananas, mashed (about 3 cups)
  • 1 cup sour cream
  • 2 sticks unsalted butter, melted and cooled
  • 2 teaspoons vanilla
  • 4 eggs

Instructions 

  • Preheat oven to 350°. Grease and flour two 9×5 loaf dishes.
  • Whisk 4 cups all-purpose flour, 1 cup sugar, 1/2 cup brown sugar, 1 ½ teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt in large bowl.
  • In a separate large bowl, mash 6 bananas, mashed (about 3 cups). Add 1 cup sour cream, 2 sticks unsalted butter, melted and cooled, 2 teaspoons vanilla, and 4 eggs to the bananas. Whisk until well blended.
  • Gently fold the bananas into the flour just until all flour has been incorporated. Pour into prepared dishes and bake for about one hour.
  • Check after an hour with a toothpick and if still gooey then add 5 minutes, checking each time to see if the bread is done.
  • When ready, the loaves will be a dark, golden brown.

Video

Nutrition

Serving: 1slice, Calories: 248kcal, Carbohydrates: 35g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Cholesterol: 57mg, Sodium: 205mg, Fiber: 1g, Sugar: 16g
Course: Breads
Cuisine: American
Calories: 248
Keyword: banana bread, banana bread with sour cream
Leave a comment and ★★★★★ rating below!

Questions and tips

  1. As with all baking, you’ll get the best results if you measure your ingredients carefully. Don’t pack in the flour!
  2. Don’t overmix the batter. Mix just until well blended.

I like to pop a slice of this old-fashioned banana bread in the microwave and spread a little peanut butter on it. Yum! It’s filling and delicious.

How do you store banana bread?

Sour cream banana bread does not need to be refrigerated. Just place it on a plate on the counter and cover it with plastic wrap, or store it in an airtight container. It will last for several days.
If it starts to dry out a little, then pop a piece in the microwave or toaster.

How to freeze banana bread

Wrap your loaves in aluminum foil or plastic wrap, then place them in a large freezer bag. The loaves will keep their best flavor for up to 4 months.

How ripe should bananas be for banana bread?

Your bananas should be ripe with brown speckles but not completely brown. They should still be slightly firm but with a good bit of softness.

A woman with shoulder-length blonde hair, wearing a white T-shirt and dark jeans, stands in a kitchen with a brick backsplash and stainless steel appliances. She is smiling and resting her hands on the counter.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

Read More About Me

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Recipe Rating




4.76 from 37 votes (31 ratings without comment)

7 Comments

  1. 5 stars
    I made this banana bread for my church fair and it was all gone by the end of the day. This has become my favorite recipe for banana breads. I will probably make it again for the Christmas fair at my church.

    Reply

  2. 5 stars
    This is a very good recipe. I added chopped walnuts and next time think I will cut down on flour just a bit and watch baking time really closely at the end. Think I over baked it just a smidge. Thanks for the recipe!

    Reply

  4. 5 stars
    I loooove banana bread. I also make it often. My recipe is almost the same to yours. However, I have never used sour cream. I will try it. I like salty taste in the sweet banana bread.
    Your recipes are easy to understand and look so nice. Thank you:)

    Reply

  5. 5 stars
    I loooove banana bread. I also make it often. My recipe is almost the same to yours. However, I have never used sour cream. I will try it. I like salty taste in the sweet banana bread.
    Your recipes are easy to understand and look so nice. Thank you:)

    Reply

  6. 5 stars
    I loooove banana bread. I also make it often. My recipe is almost the same to yours. However, I have never used sour cream. I will try it. I like salty taste in the sweet banana bread.
    Your recipes are easy to understand and look so nice. Thank you:)

    Reply