I’ve been a fan of banana bread since I was a young girl. Give me a glass of milk and a thick slice of banana bread and I’m one happy girl!
To achieve a super moist banana bread, I believe it must include one or more key ingredients: buttermilk, yogurt or sour cream. Our Favorite Sour Cream Banana Bread is made with sour cream and buttermilk.
I’ve been making banana bread for years. First, because I love banana bread. Actually, I love almost any quick bread. Wonder why it’s called quick bread? Breads that are leavened by using something other than yeast or eggs to leaven (raise) the dough or batter are considered to be quick breads. Usually, sweetened breads such as pumpkin bread or banana bread are referred to as quick breads.
The second reason I make banana bread frequently is I often have bananas that have over ripe on my counter which end up either as a smoothie ingredient or in banana bread.
The best type of banana for this recipe is a very ripe banana. At least two weeks old. I tend to place bananas in my fridge when they start to become too ripe. When they are really past their prime, I peel and then place them in a large ziplock bag in the freezer for use in baking.
When I want to use the banana, I remove from the bag, microwave for about 30 seconds or until thawed and then use as directed. Yes, the banana will totally be slimy and soft, this is the best texture for banana bread. Remember, you want the bread to be moist, and a very overripe banana will produce moist bread!
The key to making moist banana bread is using really overripe bananas, and also using either buttermilk, yogurt (I like plain Greek yogurt) or sour cream . It is almost impossible to make dry banana bread if you use these ingredients. This recipe will convince you to add sour cream in your next batch of banana bread. How many times have you had a little leftover sour cream in the fridge and no plan to use it?
Mix up a batch of banana bread and freeze the loaf for later. It is the perfect way to use up ingredients that might otherwise spoil! When you’re ready to eat or share, let it thaw on the counter for an hour. If you are gift giving, I like to wrap it up in some parchment paper and tie with a bit of Baker’s Twine, which I have in several colors.
I know you’re going to love this recipe. It’s quick and easy and a good excuse to fire up the oven on a cold winter day. Happy baking!
Sour Cream Banana Bread
Ingredients
- 1/2 cup unsalted butter, softened for 15-18 seconds in microwave
- 1 1/2 cups sugar
- 1/2 cup sour cream, regular or light
- 2 large eggs
- 1/2 cup buttermilk, shaken before pouring
- 1 1/4-1 1/2 cup mashed overripe bananas, about 2 medium bananas*
- 1 teaspoon vanilla
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Grease and one large or two medium loaf pans.
- Preheat oven to 350 degrees, place rack in middle of oven.
- Place the butter in a bowl. Mix butter and sugar together until smooth. Add sour cream and eggs.
- Beat until smooth again. Add buttermilk, bananas and vanilla. Mix until all ingredients are incorporated. There may be a few bits of banana that are not completely mashed.
- Add all remaining dry ingredients. Mix on low speed just until wet and dry ingredients are combined, about 20 seconds. Do not over mix, do not mix on high speed.
- Spoon batter into prepared pans.
- Bake at 350 degrees for 40 minutes (for two medium pans) 50-55 minutes for one large loaf pan, or until toothpick inserted in middle of loaf comes out with a few moist crumbs attached. When the loaf is touched in the middle, the loaf should spring back.
Notes
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Patricia Thomas
Everyone LOVES this recipe, thank you! I have two quick questions: This posted recipe says to bake the bread at 350 and the same recipe in your cookbook says 325. Which temperature do you think bakes the bread the best? Secondly, how long do you let the bread cool in the pans before turning it out? Or do you even let the bread cool in the pans?
Jillian
Hi Patricia!
So happy to hear that everyone loves this recipe! The recipes online are the most updated, stick to the 350 degrees. Let the bread sit in the pan for about 5-10 minutes.
Happy Baking!
Jillian @ABK Team
Audrey Page
I am wondering how long I would bake if I did muffins?
This is my MOST favorite banana bread recipe. I never liked banana bread till I made this.
Jillian
Hello Audrey!
We are so happy to hear that you enjoyed this banana bread recipe. If making muffins you can bake it for the same amount of time and check the middle with a toothpick.
Happy Baking!
Jillian @ABK Team
Jillian
20-25 min will do the trick!
Amy
So excited to try! Have you ever doubled this in two big pans? Just wondering on the baking time if so 😊 thank you!
Si Foster
Hi Amy!
Yes, this recipe can be doubled and the baking time should be approximately the same. Just continue checking it.
Best,
Jillian @ABK Team
Marisa Formento
This recipe is full proof. I’ve made it so many times and always double the recipe to bring to my kids teachers who are so appreciative!
Allison Barber
Best banana bread ever! I use two 8×4 pans and it’s always perfect. We like to sprinkle sugar on top for a yummy crust. It never disappoints.
La
Fabulous recipe! My friend gave me a loaf and my kids gobbled it up! Soo happy to find a great recipe that EVERYONE LOVES!! Tried and true banana bread!
Beth
Needed a banana bread recipes and of course came to ABK!! Perfect and so easy!
Maci
I’ve tried many, many banana bread recipes over the years to see if I could find one that tops my mom’s recipe that I grew up with. This is the first one that has truly surprised me! I couldn’t believe how moist and flavorful it turned out! This will be my new go to!
Andrea Dansie
I have made this so many times. I have some on my counter right now! I have always used the Lion House recipe…but this replaces it as my favorite! I didn’t realize that my loaf pans are medium, not large, so my first batch overflowed. The next time I used my regular pan and some smaller pans. Then I purchased a large loaf pan and it was perfect. Now I make whatever size I feel like; smaller ones if I want to freeze some for later, or large because I know we will eat it within a few days.
Lee Urling
This banana bread is so good! It turns out nice and moist and so flavorful! What a treat!! Love it!
Evy
Hi, Not sure if this been ask before. Can it be baked without buttermilk. Thanks for sharing.
Si Foster
Hey Evy! I highly recommend using buttermilk. If you substitute for regular milk it will give it a different flavor.
You can make your own by adding 1 tablespoon of lemon juice to a cup. Fill the 1 cup measure with milk or half and half and let it sit for 10 minutes. Then proceed with the recipe!
Hope that helps!
SI
Nicole Smith
Favorite go to recipe! Only thing I add is sprinkling sugar on top before I bake it. So delicious!
Tally Hansen
Another winner from ABK! I tripled the recipe and used it to make muffins (made 5 dozen, standard sized). The banana flavor is just right and the texture is neither too dense noor too fluffy. I added mini chocolate chips and chopped walnuts and the batter was thick enough to keep them suspended as they baked, making all the add-ins perfectly distributed throughout the finished muffins. They turned out beautifully and my family loved them. Thanks, Si!
Si Foster
Tally,
First I love your name! And thank you for the review. We love this recipe and I absolutely LOVE your banana, chocolate and walnut combination!
XO
Si
Ann
This recipe has become our very favorite banana bread! It turns out great every time! I always bake it in 2 pans.
JoSie
Hi can you sub coconut oil for the butter in this recipe? I know you have another recipe that uses coconut oil but that doesn’t have buttermilk. I just got some buttermilk and want to use this recipe. Hope this made sense lol
Si Foster
Hi Josie, I would not use coconut oil in this recipe. My other recipe for Banana Bread with Coconut Oil does have buttermilk, so I would try that one instead. Thank you for reading ABK!
xo
Si
Samantha
Is substituting milk in for buttermilk acceptable? Trying to use what I have!
Thanks,
Samantha
Si Foster
Hi Samantha,
It will be better if you use buttermilk, you can make your own by adding 1 tablespoon of lemon juice to a cup. Fill the 1 cup measure with milk or half and half and let it sit for 10 minutes. Then proceed with recipe!
Nancy Scoffield
This really and truly is the best banana bread recipe I have made! I come from a long line of amazing cooks and bakers and have made plenty of banana bread recipes, and I just love this one. It’s so moist and full of flavor, and bakes up perfectly. It’s the perfect thing to take to a neighbor, friend, share with co-workers, or eat half of the loaf yourself!
Liz Veibell
I used half Greek yogurt and half sour cream. I also used half cake flour. Turned out perfect!
Alessandra King
Wondering if you can substitute coconut oil for the butter? Any other butter substitutes would be appreciated! Looking forward to baking 🙂
Si Foster
Hi Alessandra, I actually have a recipe for Banana Bread with Coconut Oil: https://abountifulkitchen.com/banana-bread-with-coconut-oil/. Thanks for asking and for reading ABK!
xo
Si
Amanda Gochneaur
This is the best banana bread recipe! My very picky 8-year-old asks for it all the time! I made it with sour cream and yogurt and they are both delicious!
Kari
Don’t tell my mom I have replaced her banana bread recipe with this one! I love how moist this bread it is. It is always gone the same day I make it!
Danielle
Finally, I found THE ONE. This is a fantastic recipe. I make it regularly for friends and family. Wrapping it in the parchment and twine as seen above adds a professional touch that fools people into thinking that I’m much fancier than I am. 🙂
Kae Lynne Nielson
My mother made a banana bread recipe with sour cream when I was a child. I didn’t think another recipe could be any better. I think the buttermilk puts it over the edge. Absolutely, the best banana bread recipe!
Susan
This is now the ONLY banana bread recipe I use. My husband loves it. All 3 kids gobble
It down. It’s the perfect combo of flavor and texture. It freezes great too! Love it and highly recommend you make this and stuff your face with it. Your tastebuds will thank you
Krystel
Love this recipe! It will be my go to banana bread recipe going forward. My first batch I accidentally only added 2 cups of flour rather than the 2 1/2 cups and it was obviously underdone in the middle. I did however eat the edges that were cooked and couldn’t wait to make another batch because it was so moist and had the perfect amount of banana flavor!
Si Foster
I’m so glad you enjoyed it, Krystel! It’s one of my favorite banana bread recipes too, the sour cream makes all the difference. Thanks for sharing and for reading ABK,
xo
Si
Hailee
Most moist banana bread I’ve ever had! I made one big loaf and ended up having to leave it in about 20-25 more minutes. 55 minutes just wasn’t enough for it to cook in the middle completely!
Si Foster
The sour cream really adds such a difference to this banana bread. The cooking time can vary depending on how high you live and what the type of oven, but I’m glad it turned out so well. Thanks for sharing, Hailee!
xo
Si
Lynnae
Thanks for the perfect banana bread recipe! With recipes in the past the cooking time was always off for me. I found it either being too dry or undercooked. But this recipe was perfectly accurate.
I doubled the recipe and poured it into two medium loaf pans. I didn’t have quite enough leftover for a third loaf, so I stirred in a few chocolate chips and got just less then a dozen banana chocolate chip muffins. My family gobbled everything up in a weekend!
Si Foster
Great idea to throw in chocolate chips, Lynnae! That sounds so yummy. This is definitely my favorite banana bread recipe to make for the family and I’m glad you enjoyed it. Thanks for sharing,
xo
Si
Leslie Crockett
Hi Sy!
Question- in the blog part of the recipe you said to add “EITHER” buttermilk, yogurt OR sour cream, but in the recipe you had 1/2 c buttermilk AND sour cream. Do you use both? just want to make sure I get it right 😉
♥️Leslie
Si Foster
Sorry for the confusion, Leslie, it’s supposed to be buttermilk and either yogurt or sour cream. Hope this makes more sense and thanks for asking!
xo
Si
Rachel
I’m making this tomorrow and planning on using yogurt instead of sour cream, which seems to be loved by the comments I’ve read. Wondering your thoughts on a different sweetener in place of the sugar? Applesauce? Maple or agave syrup? Trying to cut down where I can…
Si Foster
Hi Rachel, I haven’t tried making this with alternative sweetener before. I’ve heard stevia/truvia is a good sweetener to use. You could try that, just make sure to follow the measurements according to the package (stevia is usually a lot sweeter than sugar). Hope this helps and thanks for asking!
xo
Si
Jackie
Easy and delicious! I added walnuts and I must say it was the Best banana nut bread.
Katie
Love this recipe! It is so moist and yummy. Thanks for sharing.
Si Foster
Katie,
Thanks for your positive feedback. I’m so glad you like it! This is a great recipe to make a double batch of and take to a neighbor. Enjoy!
xo,
Si
Kylee Low
This is delicious! Definitely a new go-to recipe! I whipped up a maple glaze for the top. Very treaty and perfect for a cold winter day, thank you!!
Si Foster
Kylee,
Maple glaze sounds wonderful. Thank you for your positive feedback.
xo,
Si
Lindsay
This turned out so great. My Mother in Law always bakes her banana bread in a Bundt pan, so I’ve adopted this too. It turned out perfect baking for 45 minutes.
kristy tidwell
this is our favorite banana bread, and I have tried sooooo many from different bloggers….
Nicole
I made these tonight and they are absolutely delicious. Will be my new banana bread recipe. Thank you!
abountifulkitchen
Nicole, Thanks for reading ABK! I’m a banana bread fan as well and love this recipe.
Sherry Bronson
This was super yummy and moist. It’s my new “go-to” banana bread recipe. I made three loaves and a dozen jumbo banana muffins too! I used plain yogurt instead of sour cream. I (obviously) made enough to share, and my family and friends were so glad I did! We ate it for breakfast, lunch and dessert.
abountifulkitchen
Thanks Sherry! I love using plain yogurt as a sour cream substitute too. Have your tried ABK’s Banana Bread made with coconut oil? Thanks for reading ABK
xo
Si
Marge Clayton
Thank you. There are huge differences in banana bread. Most are dry and tasteless.
abountifulkitchen
You’ll love this recipe Marge 🙂
Marge Clayton
Thank you. You are right. I do love it. ❤️❤️