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The Ultimate Moist Banana Bread Recipe with Sour Cream

This sour cream banana bread recipe creates an incredibly moist and flavorful loaf thanks to the addition of rich sour cream. The recipe uses ripe bananas and simple ingredients for a foolproof baking experience that yields perfect results every time.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 ripe bananas (about 1 1/2 cups mashed)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts or pecans (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside. Make sure your bananas are very ripe - they should have lots of brown spots for maximum sweetness and moisture.
  2. In a large mixing bowl, mash the bananas until smooth. Add granulated sugar, brown sugar, vegetable oil, sour cream, eggs, and vanilla extract. Whisk everything together until well combined and smooth.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures even distribution of the leavening agents throughout the batter.
  4. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix - a few lumps are perfectly fine. If using nuts, fold them in at this stage.
  5. Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
  6. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For best texture, wait until completely cool before slicing.

Notes

Use overripe bananas with brown spots for best flavor and moisture. Don't overmix the batter to keep the bread tender. Sour cream creates exceptional moistness. Store wrapped at room temperature for up to 3 days or freeze for longer storage.