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Got overripe bananas? This one-bowl banana bread turns them into a rich, bakery-style loaf that’s soft, buttery, and full of real banana flavor. A little sour cream keeps it extra moist and tender, so every slice tastes like it came straight from a bakery.
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 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 loaf bread done right.
Variations
Chocolate Chunk Espresso: Stir in ¾ cup of chopped dark chocolate and 1 teaspoon of espresso powder.
Add Coconut: Stir in ¾ cup of toasted shredded coconut into the batter and replace the vegetable oil with coconut oil.
Add spiced Chai: Add 1 teaspoon of ground ginger, ½ teaspoon of cardamom, and a pinch of cloves to the flour mixture.
You might also like our spelt banana bread or our blueberry banana bread.
Recipe Tips
Measure the mashed bananas. Too much banana can make the bread dense and gummy. Always weigh or measure the mashed bananas instead of guessing based on how many you have.
Use ripe (but not overly ripe) bananas. The darker and spottier, the better. Overripe bananas add sweetness and moisture, but if they’re too soft or liquidy, they can make the bread heavy and cause 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.
Check for doneness early. Banana ripeness affects baking time, so start checking around the 55-minute mark. If the top starts to brown too quickly, loosely tent the loaf with foil for the last 15–20 minutes.
Cool before slicing. Let the bread cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely before slicing.
Easy Banana Bread with Sour Cream
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.
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Banana Bread with Sour Cream
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Ingredients
- 3 to 4 bananas, 378 grams; 1-⅔ cups, mashed
- 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 ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan. Mash the bananas until smooth, measure 1 ⅔ cups, and place them in a mixing 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.
- With a wide spatula, gently fold the flour mixture into the wet ingredients until the batter is mostly smooth and no dry patches remain. Don't overmix, or the bread may turn out dense.
- Pour the batter into the prepared loaf pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 55 minutes. Very ripe bananas can increase moisture and sugar, which may extend baking time and cause darker edges. Tent with foil for the last 15–20 minutes if the top browns too quickly.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I just pulled my very first loaf of your banana bread out of the oven and I’m sitting here, mouth watering WAY too much, dying because I have to wait for the loaf to cool down before I can dig into it, and it feels like it’s taking FOREVVVER! It smells SO good! I’m not a huge fan of bananas (chocolate always wins out in the snack race), but if this aroma could be bottled as a cologne… I’d be rolling in it! Thank you for a fabulous recipe!D
That makes me so happy—thanks for the kind words! And yes, that cooling time is pure torture.
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…….