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Banana bread is the answer to your overripe banana problem, and this recipe makes a big, bakery-style loaf in a 9×5 pan. Sour cream keeps it extra moist and tender, balancing the sweetness for a rich, flavorful sweet bread. Don’t expect leftovers!
Bake a rich, buttery banana bread that even Julia Child would approve of! With plenty of butter for flavor, a splash of oil for moisture, and sour cream to keep it extra tender, this loaf is everything banana bread should be.
This recipe is similar in texture to our Copycat Starbucks Banana Bread recipe.
Here is Why This Sour Cream Banana Bread Recipe Works
Big, Bakery-Style Loaf: Bakes up rich and full in a 9×5 pan, perfect for slicing and sharing (or keeping all to yourself).
Butter + Oil: This combo is the best of both worlds. Butter adds flavor, while oil keeps it extra moist.
Sour Cream for Extra Moisture: Adds extra richness and tenderness without making the bread heavy or greasy.
No Fussy Steps: One bowl, no mixer, and no weird ingredients. Just classic banana bread done right.
The Ingredients
- Produce: Bananas
- Pantry: All-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, vegetable oil, vanilla extract
- Spices and Seasonings: Cinnamon, nutmeg, salt
- Fridge: Butter, sour cream, eggs
Variations
Chocolate Chunk Espresso Banana Bread: Stir in ¾ cup of chopped dark chocolate and 1 teaspoon of espresso powder.
Coconut Banana Bread: Stir in ¾ cup of toasted shredded coconut into the batter and replace the vegetable oil with coconut oil.
Spiced Chai Banana Bread: Add 1 teaspoon of ground ginger, ½ teaspoon of cardamom, and a pinch of cloves to the flour mixture.
You might also like our maple spelt banana bread or our blueberry banana bread.
Recipe Tips
- Measure the mashed bananas. Too much banana can make the bread dense and gummy. Weigh or measure them instead of guessing based on the number of bananas.
- Use super ripe bananas (but not too ripe). The darker and spottier, the better. Overripe bananas add natural sweetness and moisture. But, if they’re soft and liquidy, they can add too much moisture and sugar, making the bread dense and causing the edges to brown too quickly.
- Don’t overmix the batter. Stir just until the dry ingredients are incorporated. Overmixing develops gluten, which can make the bread tough.
- Banana ripeness affects baking time, so start checking at 55 minutes. If the top browns too quickly, tent the loaf with foil for the last 20 minutes.
- Let it cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.
Storage
At Room Temperature: Wrap the loaf tightly in plastic wrap, aluminum foil, or store it in an airtight container. It will stay fresh for 2–3 days at room temperature.
In the Fridge: If you need it to last longer, refrigerate it in an airtight container or wrapped tightly. It will stay fresh for up to a week.
Freezing: Wrap the cooled loaf tightly in plastic wrap, then again in foil, or place it in a freezer bag. Freeze for up to 3 months.
One Bowl Banana Bread
This banana bread is the kind that makes the whole kitchen smell like home. It’s rich, moist, and packed with real banana flavor, just like Grandma used to make.
The butter and oil combo keeps it soft and the sour cream makes it extra tender and rich. A thick, warm slice with a little butter is basically comfort in bread form.
More Easy Quick Bread Recipes
- 19 Easy Quick Bread Recipes
- Zucchini Bread with Brown Sugar
- Lemon Poppy Seed Scones
- Refrigerator Bran Muffins
- Pumpkin Chocolate Loaf Cake
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Banana Bread with Sour Cream
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1-⅔ cups mashed ripe banana, (378 grams; about 3 to 4 bananas)
- ⅔ cup granulated sugar, (133 grams)
- ½ cup brown sugar, (100 grams)
- 5 tablespoons butter, melted (71 grams)
- ⅓ cup vegetable oil, (67 grams)
- 2 large eggs
- ¼ cup sour cream, (57 grams)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, 240 grams
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
Instructions
- Preheat the oven to 350° and grease a 9 by 5 inch loaf pan.
- Mash the bananas in a large bowl. Add both sugars, melted butter, oil, eggs, sour cream and vanilla. Whisk until well combined.
- Place a sifter over the bowl and sift in the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Start checking for doneness around the 55 minutes mark.The riper the bananas, the more moisture and sugar they add to the bread, which can extend baking time and darken the edges. If your loaf browns too quickly, tent it with foil for the last 15 to 20 minutes.
- Let the banana bread cool in the pan for 20 minutes, then remove it from the pan and cool completely on a wire rack.
Notes
- For the best results, measure your mashed bananas—don’t just rely on the number of bananas. Too much banana can make the bread dense and gummy.
- Baking time may vary based on banana ripeness. Overripe bananas add moisture, which can extend baking time. Start checking at 55 minutes with a toothpick. If it comes out clean, it’s done.
- Super ripe bananas have more sugar, which can cause the edges to brown faster. If your loaf is darkening too quickly but isn’t fully baked, tent it with foil for the last 15 to 20 minutes.
- Stir the batter just until the dry ingredients are incorporated. Overmixing can develop the gluten, leading to dense or tough banana bread. A few small lumps are fine.
- Banana bread stays fresh for 2–3 days at room temperature when wrapped tightly. For longer storage, refrigerate for up to a week or freeze for up to three months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I was putting off making this because I was afraid I would ruin it somehow, but Tonight I did it. I REALLY DID IT! I just took it out of the oven – like 1 minute ago – so I haven’t tasted it yet. It smells delicious. Thanks so much for the detailed instructions and the confidence you inspired in me. It’s 12:28am in Texas right now. No one is awake. They will be so surprised to see homemade banana bread waiting for them when they wake up! YEET!
I’m so thrilled that you got the confidence to bake the bread and you are excited about it. Your enthusiasm is contagious and now I want to bake some more banana bread myself. Thanks for the comment 🙂
I usually don’t like Banana Bread but I thought I would give it one more go…and I’m glad I did after finding this recipe! Outstanding…I really, really like the flavour and texture of this one…Definately a keeper. Thanks
I am so glad you gave it a shot Shari… and tickled that you liked it. Banana bread is such a comfort food for me and an easy way to use up over ripe bananas. Thanks for the comment
Looks great! Love banana bread 🙂
Thanks, Sabrina…….