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–+ servings
Sour Cream Banana Bread

Moist Sour Cream Banana Bread That's Better Than Bakery!

This Sour Cream Banana Bread recipe strikes the perfect balance between moistness and tenderness, becoming a nostalgic favorite.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Butter unsalted, softened
  • 1 cup Sugar can reduce to ¾ cup for less sweetness
  • 2 large Eggs beaten
  • 2 cups Flour all-purpose or whole wheat flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3 medium Mashed Bananas choose overripe for best flavor
  • 1 cup Sour Cream or Greek yogurt for tangy twist
  • 1 teaspoon Vanilla pure extract preferred
  • 1/2 cup Walnuts optional, can swap with chocolate chips

Equipment

  • Oven
  • Loaf pan
  • Mixing bowl
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9-inch loaf pan.
  3. Cream together the softened butter and sugar until light and fluffy.
  4. Incorporate the beaten eggs into the creamed mixture.
  5. Whisk together the flour, baking soda, and salt; combine with wet ingredients.
  6. Fold in the mashed bananas, sour cream, and vanilla extract.
  7. Pour the batter into the prepared loaf pan(s).
  8. Bake for 50-55 minutes, checking for doneness with a toothpick.
  9. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 3mgCalcium: 15mgIron: 0.5mg

Notes

Banana bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

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