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There are never enough recipes for banana bread and this recipe for Sour Cream Banana Bread will become your new favorite in no time.
My banana bread recipe is one of the most popular recipes this time of year. One thing users often ask is how much spice to add if they want to make it with cinnamon which is how this recipe came to be. I didn’t have buttermilk the day I started developing the recipe so I decided to try it with sour cream. The result was delicious!
Why This Recipe Works
- Using sour cream makes sure your banana bread comes out moist every time.
- A combination of white and brown sugar adds extra flavor.
- Vanilla bean paste adds a luxurious and deep vanilla taste that can’t be beat!
This fantastic banana bread recipe with sour cream is a variation on the classic recipe that I just love. I always have a few left over bananas at the end of the week and what better way to use them up?
How To Make Sour Cream Banana Bread
- Mash the bananas with the melted butter.
- Combine wet and dry ingredients.
- Bake for around 55 to 60 minutes.
- Decorate with sliced banana.
- Serve and enjoy!
Ingredient Notes
- Sour Cream: Use the full-fat sour cream as low fat liquifies when heated. It can be replaced like for like with Greek yogurt.
- Bananas: The best bananas are the ones that are left in the fruit bowl that no one will eat because they look bad, the softer the banana the better the flavor.
- Sugar: I use a combination of granulated sugar and brown sugar (the brown sugar gives a lovely caramel taste), but caster sugar also works well.
- Vanilla: I like to use vanilla bean paste because it adds that extra special touch, however you can use vanilla extract or vanilla essence.
- Brown Sugar: I use light brown sugar, but dark brown sugar can also be used, just be aware that dark brown sugar is not as sweet as light brown sugar.
Step By Step Instructions
Mash the bananas with the melted butter using a potato masher or fork.
Add oil, eggs, sour cream and mix to combine.
Combine the bananas and wet ingredients, add vanilla.
Mix together the dry ingredients.
Combine the wet ingredients then mix in with the dry ingredients.
Mix thoroughly.
Pour the mixture into a loaf tin and place in the oven for 55 to 60 minutes.
Allow to cool.
Serve and enjoy!
If you like this banana bread recipe then why not try one of my other banana based recipes such as Caramel Banana Cake or Chocolate Chip Banana Bread Muffins?
Erren’s Top Tips
- Be sure to follow the steps of the recipe. Mixing the dry and wet ingredients well separately before combining them helps to avoid over mixing, this will create a dense, tough loaf.
- Measure your flour correctly by using a measuring cup meant for dry measurements, and level off the top of the cup once the flour is scooped. This will ensure you’re not adding extra, which will result in a dry loaf.
- To avoid the sour cream banana bread sticking to the pan, use a good quality, non-stick pan that’s greased well with baking spray or shortening (butter can cause sticking). When in doubt, line the pan with greased parchment paper.
- Love Nuts? Use a combination of your favorite varieties!
Storing & Freezing Instructions
- In the Fridge: Store this cake at room temperature in an airtight container for up to 3 days
- In the Freezer: Wrap the cake in plastic wrap and place in a freezer safe container, freeze for up to three months.
Other Great Bakes
FAQs
Is There A Difference Between Banana Bread And Banana Cake?
The difference between banana bread and banana cake is that banana cake is less dense than traditional banana bread which is firmer in texture.
Can You Freeze Banana Bread?
You can freeze banana bread, it freezes exceptionally well. Simply wrap it well and store in the freezer for up to three months.
What Can I Put In Banana Bread?
You can add all sorts of extras to banana bread such as sultanas, nuts or even chocolate chips.
Rate This Recipe
Recipe
Sour Cream Banana Bread
Ingredients
- 3 bananas (very ripe to black)
- 5 tablespoons butter (melted and cooled)
- 1 tablespoon canola oil (or vegetable oil)
- ½ cup full fat sour cream (at room temperature)
- 2 eggs (beaten)
- 1 teaspoon vanilla
- 2 cups flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
Instructions
- Preheat oven to 350°F. Grease a loaf pan with non-stick cooking spray or grease with shortening and set aside.
- Add the bananas to a bowl with the warm, melted butter and mash using a fork or potato masher.
- Add the oil, sour cream, eggs, and vanilla. Mix well to combine.
- In a second large bowl whisk together the flour, sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg
- Pour the wet ingredients into the dry ingredients and mix together with a wooden spoon until combined (the mixture will be thick).
- Spoon the mixture into prepared loaf pan and bake for 45-55 minutes until golden and a cake tester inserted in the center of the bread comes out clean.
Tips
- Be sure to follow the steps of the recipe. Mixing the dry and wet ingredients well separately before combining them helps to avoid over mixing, this will create a dense, tough loaf.
- Measure your flour correctly by using a measuring cup meant for dry measurements, and level off the top of the cup once the flour is scooped. This will ensure you’re not adding extra, which will result in a dry loaf.
- To avoid the sour cream banana bread sticking to the pan, use a good quality, non-stick pan that’s greased well with baking spray or shortening (butter can cause sticking). When in doubt, line the pan with greased parchment paper.
- Love Nuts? Use a combination of your favorite varieties!
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