Banana Bread with Sour Cream

A loaf of banana bread with four thick slices in front of a cup of coffee.

4.90 from 37 votes

Banana Bread with Sour Cream

This rich and buttery banana bread bakes up soft, moist, and full of flavor. Made in a 9x5 pan with a perfect balance of butter, oil, and sour cream, it stays tender without being greasy. Perfect for using up ripe bananas.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Breads, Breakfast

Cuisine: American

Keyword: banana bread, banana bread with sour cream, Julia Childs banana bread, quick bread

Servings: loaf

Author: Dahn Boquist

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.

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