If you’ve got ripe bananas staring you down from the counter, this Sour Cream Banana Bread is your soft, sweet answer. It’s part breakfast, part dessert, and 100% comfort. I’ve been making this banana bread for years, and it’s still the one I go back to when I want something reliable, forgiving, and delicious. There’s no mixer involved, no fancy tricks—just a bowl, a spoon, and a bit of heart. I love that it uses sour cream, which makes it unbelievably moist (like, stick-to-the-knife moist), without turning the texture to mush. And yes, I’ve tried a lot of banana breads. Some were too cakey, others too dense—but this one? It walks that sweet spot like a pro. This is one of those quick and easy recipes that won’t let you down. It’s a perfect addition to your collection of bread easy recipes and also plays well with a cup of coffee or tucked into a lunchbox. If you like butter swim biscuits, homemade pretzels, or even air fryer desserts, you’re in the right flavor neighborhood. Let’s bake something that smells like home and tastes like a cozy afternoon.

1) Key Takeaways
2) Easy Sour Cream Banana Bread Recipe
3) Ingredients for Sour Cream Banana Bread
4) How to Make Sour Cream Banana Bread
5) Tips for Making Sour Cream Banana Bread
6) Making Sour Cream Banana Bread Ahead of Time
7) Storing Leftover Sour Cream Banana Bread
8) Try these bread recipes next!
9) Sour Cream Banana Bread Recipe
10) Nutrition

1) Key Takeaways

Sour cream gives banana bread an incredibly tender crumb and depth of flavor.
This is one of those sweet easy recipes that never fails to satisfy.
You only need one bowl, no mixer, and about 10 minutes to pull it together.
Great for freezing or gifting, it’s a must-bake for busy weeks and cozy mornings.

2) Easy Sour Cream Banana Bread Recipe

You know those bananas turning brown on the counter? Yeah, the ones you swore you’d eat last Tuesday. They’re perfect for this banana bread. I love baking this on slow mornings. It’s warm, soft, and not too sweet. It fills the house with a smell that honestly just feels like everything’s gonna be okay.

This is one of those quick and easy recipes that’s low-effort but always hits the mark. It’s among the most forgiving sweet easy recipes. You don’t need fancy tools. Just a bowl, a spoon, and maybe a mug of coffee to sip while you stir. It’s that kind of kitchen moment.

If you enjoy butter swim biscuits or the kind of bread easy recipes you can count on when company’s coming or your kid wants “that banana thing” again, you’ll love this. Trust me, it tastes better when you eat it warm, barefoot in your kitchen, straight off the cooling rack.

3) Ingredients for Sour Cream Banana Bread

Butter: Use softened, not melted. It blends smoother and keeps the crumb tender. If it’s rock hard, pop it in the microwave for 10 seconds. Not more. Trust me, I’ve puddled a stick more than once.

Sugar: Classic white sugar does the trick here. Brown sugar works too if you want a richer flavor, but you might lose some of the clean banana taste.

Eggs: Two large ones. Bring them to room temp so they mix evenly. I forget every time and end up warming them in a bowl of hot water.

Vanilla: Just a splash. It rounds out the flavor without shouting over the banana. Don’t skip it, even if you’re tempted.

Flour: All-purpose. Keep it simple. Measure it with care—scoop and level, not pack and cram.

Baking Soda: Gives the bread its rise and helps with the texture. Don’t swap it with baking powder or things get weird.

Salt: Just a pinch. It balances the sweetness and brings everything together.

Sour Cream: Here’s the hero. It keeps the bread soft, not soggy. Tangy enough to balance the banana, it’s what makes this stand out among sweet easy recipes.

Bananas: Ripe, spotted, soft. Two to three should do. If they’re black on the outside, they’re perfect inside. Mash them till they’re baby food smooth.

4) How to Make Sour Cream Banana Bread

Step 1. Preheat your oven to 350°F. Grease a 9×5 loaf pan. You can use parchment if you’re tired of scrubbing baked-on edges. I usually am.

Step 2. In a big bowl, cream the butter and sugar. Mix until it looks light and fluffy. This part’s easier with a hand mixer but a strong spoon and some good music will do.

Step 3. Add the eggs and vanilla. Stir until everything blends well. It should look smooth, not curdled.

Step 4. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly mix these dry ingredients into the wet ones. Try not to overmix. A few streaks are okay.

Step 5. Fold in the mashed bananas and sour cream. The batter will look thick and a little lumpy. That’s fine. It’ll bake beautifully.

Step 6. Pour the batter into the prepared loaf pan. Spread the top smooth with a spatula so it bakes evenly.

Step 7. Bake for 50 to 60 minutes. Check at 50 by inserting a toothpick into the center. If it comes out mostly clean, you’re good.

5) Tips for Making Sour Cream Banana Bread

If you want the best texture, don’t skip the sour cream. It’s what separates a dry loaf from one you’ll sneak slices from at midnight. Stir gently after adding it, just enough to mix.

Your bananas should be overripe—soft, fragrant, and maybe even leaking. That’s where the flavor lives. If yours are still yellow, roast them at 300°F for 15 minutes. Works like a charm.

If you’re tempted to add chocolate chips or walnuts, go ahead. Just keep the extras under a cup. Too many and the bread won’t rise right. This is one of those sweet easy recipes that welcomes a little fun, but not too much chaos.

6) Making Sour Cream Banana Bread Ahead of Time

This banana bread holds up great if made ahead. Bake it the night before, and by morning it’s even better. Something about resting overnight just deepens the flavor.

If you’re making it for a brunch or gifting, wrap the cooled loaf in parchment, then foil. Keeps it soft and fresh without trapping in too much moisture.

You can even freeze it. Wrap slices individually so you can grab just one when that craving hits. It’s the kind of bread easy recipes should always be—reliable and freezer-friendly.

7) Storing Leftover Sour Cream Banana Bread

Store it in an airtight container at room temp for up to four days. It won’t last that long at my place, but technically it could.

If your kitchen runs warm, keep it in the fridge. Let it come to room temp before eating or give it 10 seconds in the microwave. Trust me, warm banana bread is a hug in snack form.

Want to stretch the life even more? Freeze slices between pieces of parchment and store in a zip-top bag. Easy to thaw. Easier to love.

8) Try these bread recipes next!

9) Sour Cream Banana Bread Recipe