Sour Cream Banana Bread

I have shared so many banana bread recipes before. This sour cream banana bread is different from the other ones I’ve shared because of the addition of sour cream as an ingredient. I find that the sour cream makes the bread softer and moister. This easy sour cream banana bread is a great way to use overripe bananas. I used 2 large ripe bananas and reduced the amount of sugar because riper bananas are sweeter.  I also replaced half of the butter I would normally use with sour cream. Chopped walnuts are added for additional flavor and texture. This banana bread variation did not disappoint, especially when freshly baked with a cup of coffee or tea.

Serving Suggestions

This sour cream banana bread is delicious on its own, but there are plenty of ways to elevate your serving experience. A simple spread of butter adds a creamy richness that complements the sweetness of the bread. For a little extra indulgence, try cream cheese or a drizzle of honey. If you’re in the mood for something festive, top a slice with a scoop of vanilla ice cream or whipped cream. You can also pair it with fresh fruit, like sliced strawberries or a handful of blueberries, which adds a refreshing contrast. For brunch gatherings, serve it alongside a fruit salad or yogurt parfait for a balanced spread. If you want to get a bit more adventurous, toast slices of the banana bread and serve them with a sprinkle of cinnamon sugar or even a dollop of peanut butter for a filling snack.

Storage Instructions

Proper storage will keep your sour cream banana bread fresh for days. If you plan to eat it within a few days, simply wrap it tightly in plastic wrap or store it in an airtight container at room temperature. This keeps the moisture in and prevents it from drying out. For longer storage, consider freezing the bread. To do this, let it cool completely, then wrap individual slices or the whole loaf in plastic wrap and place it in a freezer-safe bag. This way, you can enjoy a slice whenever you crave it. When you are ready to eat, just take out a slice and let it thaw at room temperature or pop it in the microwave for a few seconds. If you like your banana bread warm, a quick toast will bring back that freshly baked flavor.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream?

Greek yogurt works great as a substitute for sour cream. It will also keep your banana bread moist and add a nice tangy flavor.

How do I store leftover banana bread?

Wrap the banana bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, slice it and freeze the pieces in an airtight container, and they’ll last for about three months.

Can I make this banana bread ahead of time?

Making the sour cream banana bread ahead of time is a great idea. It actually tastes even better the next day, as the flavors have more time to meld.

What can I add to the batter for extra flavor?

You can mix in chocolate chips, dried fruits, or even spices like cinnamon or nutmeg for an extra flavor boost. Just keep it balanced so the bread stays moist.

Why did my banana bread turn out dense?

A dense banana bread can happen if you overmix the batter or use too much flour. Make sure to gently mix until just combined and measure your flour accurately.

Sour Cream Banana Bread

Liza Agbanlog

This sour cream banana bread is a variation to the classic banana bread. The addition of sour cream makes the bread softer and moister.

3.60 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Servings 10 servings

Calories 295 kcal

Ingredients

  

1x2x3x

• ¾ cup sugar
• ½ cup unsalted butter , melted
• 2 eggs
• 1 cup mashed bananas , 2 large or 3 small bananas
• ½ cup sour cream
• 1 tsp vanilla extract
• 1 ½ cup all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup chopped walnuts , optional

Instructions

 

• Position the rack in the middle of the oven and then preheat the oven to 350 degree Grease and flour a 9X5-inch loaf pan. Set aside.
• In a large bowl, beat together the sugar and melted butter. Stir in the eggs, mashed bananas, sour cream and vanilla.
• In a separate large bowl, whisk together the flour, baking soda and salt. Add to the sugar mixture and stir until blended. Stir in the chopped walnuts, if using.
• Pour the batter into the prepared loaf pan. Bake for 55- 60 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely on rack before removing from the pan.

Nutrition

Calories: 295kcalCarbohydrates: 34gProtein: 4gFat: 16gSaturated Fat: 8gCholesterol: 63mgSodium: 266mgPotassium: 128mgFiber: 1gSugar: 17gVitamin A: 410IUVitamin C: 1.4mgCalcium: 29mgIron: 1.3mg

Keyword baked, banana, banana bread

Tried this recipe?Let us know how it was!