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Sour Cream Banana Bread

Sour cream banana bread bakes up tender, velvety crumb with tangy richness from full-fat sour cream. Bake in one loaf pan until a toothpick comes out clean, then cool before slicing for moist, sliceable texture.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas, mashed
  • 0.5 cup sour cream Use full-fat for the richest, most velvety texture.
  • 0.333 cup melted butter
  • 0.75 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 0.08 tsp salt Pinch of salt.
  • 1.5 cup all-purpose flour

Equipment

  • 1 sheet pan

Method
 

Prep and combine
  1. Preheat the oven to 350°F and grease a loaf pan so the batter releases easily after baking.
  2. Mash the bananas and whisk in the sour cream and melted butter until smooth and glossy.
  3. Mix in the sugar, egg, and vanilla until the mixture looks evenly combined.
  4. Sprinkle the baking soda and salt over the mixture and stir in to fully distribute.
  5. Fold in the flour until just combined, stopping as soon as no dry streaks remain.
Bake
  1. Pour the batter into the prepared loaf pan, spreading it evenly to prevent uneven rising.
  2. Bake for 55-65 minutes at 350°F, until a toothpick inserted in the center comes out clean.
  3. Cool in the pan for 10 minutes, then turn out onto a wire rack so the crust sets without steaming.

Notes

Use full-fat sour cream for the richest, most velvety texture, and don’t overmix once the flour is added to keep the crumb tender. Store wrapped at room temperature for up to 5 days. Freezing: yes—cool fully, wrap tightly, and freeze up to 2 months; thaw overnight in the refrigerator. Dietary swap: for a dairy-light option, substitute Greek yogurt for sour cream (similar tang, slightly thicker batter).