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–+ servings
A loaf of banana bread with four thick slices in front of a cup of coffee.
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4.90 from 38 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 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Breads, Breakfast
Cuisine: American
Keyword: banana bread, banana bread with sour cream, Julia Childs banana bread
Servings: 1 loaf
Author: Dahn Boquist

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.
    Mashing bananas in a bowl.
  • Add both sugars, melted butter, oil, eggs, sour cream and vanilla. Whisk until well combined.
    Adding butter, sugar, eggs and sour cream into the mixing bowl with mashed bananas.
  • Place a sifter over the bowl and sift in the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
    Sifting flour salt and nutmeg into the banana quick bread batter.
  • 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.
    Using a spatula to fold the flour mixture into the banana bread batter.
  • 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.
    Spreading the sweet bread batter into a loaf pan.
  • 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

Measure the mashed bananas. Don’t just rely on the number of bananas. Too much can make the bread dense and gummy.
Baking time varies. Overripe bananas add extra moisture, which can extend baking time. Start checking for doneness at 55 minutes; if a toothpick comes out clean, it’s ready.
Watch the browning. Very ripe bananas contain more sugar, which can cause the edges to brown faster. If the loaf darkens before it’s fully baked, loosely tent it with foil for the last 15–20 minutes.
Avoid overmixing. Stir the batter only until the dry ingredients are incorporated. Overmixing develops gluten, making the bread dense or tough. A few small lumps are fine.
Storage. The 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 3 months.

Nutrition

Serving: 1slice | Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 259mg | Fiber: 1g | Sugar: 15g
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