Sour Cream Banana Bread {One-Bowl!}
This one-bowl sour cream banana bread recipe is amazingly popular for good reason! Super moist and fluffy, it is crazy delicious and so easy to make!
One of the best banana bread recipes ever, this bread has been a tried-and-true favorite for over a decade.
And you don’t have to take my word for it! With over 1,000 five-star reviews, it’s popularity speaks for itself.
Easy Banana Bread Batter
In this recipe, the wet ingredients get mixed up first:
- granulated sugar
- oil or melted butter
- eggs
- mashed bananas
- sour cream
- vanilla
Then the flour, baking soda and salt are added. No need to mix them first in another bowl.
This is a one-bowl batter, and it’s brilliantly easy.
Don’t Over Mix
As with all good quick bread recipes, one important key to this recipe is to mix just until the dry ingredients are incorporated.
Over mixing the batter could mean death to a lovely, soft, moist loaf of perfect banana bread.
Easily Doubled
This recipe makes one loaf of banana bread. But it is easily doubled, and I highly encourage you to do so.
In fact, I often buy several bunches of bananas just to let them ripen in destruction on my kitchen counter to prepare for this amazing recipe.
What Causes the Speckles in Banana Bread?
Have you ever wondered why some banana bread has dark speckles and others don’t?
I’ve done a lot of reading and testing (I’m telling you, NERD, and proud of it) to figure out why some banana bread loaves have a light-colored crumb and other recipes produce the dark speckles like you see in these pictures.
The reason? Baking soda.
Banana bread recipes that have a larger amount of baking soda and less baking powder usually have a darker, more speckled crumb. This sour cream banana bread has a full teaspoon of baking soda and no baking powder…and it clearly results in darker speckles.
This much lighter buttermilk banana bread only has 1/8 teaspoon baking soda (and a teaspoon of baking powder).
Classic Sour Cream Banana Bread
For a classic, traditional, perfect banana bread recipe, you can’t go wrong with this sour cream banana bread.
If you take a quick glance through the comments, you’ll easily see that many, many, many of you have fallen in love with this banana bread over the years. This recipe has over 500 5-star reviews!
No surprise! It is so easy – one bowl! So delicious – supremely moist and tender!
It really is one of the best banana bread recipes out there.
Sour Cream Banana Bread FAQs
Many readers over the years have done just that. They’ve reported back with good results. The recipe will yield about 17-20 muffins (bake them at the same temp in the recipe and check them around 17-18 minutes).
Buttermilk can be used in place of the sour cream (the batter will be thinner, but that’s ok). Subbing in dairy milk or non-dairy milk for the sour cream may affect the texture and overall end result of the bread because the recipe needs the acidity of the sour cream (or buttermilk) to turn out correctly.
Yes, that works great! Toss them in with the flour (just remember not to over mix!).
Sour Cream Banana Bread
Ingredients
- 1 cup (212 g) granulated sugar (see note to reduce the sugar)
- ½ cup oil (see note)
- 2 eggs
- 1 cup (227 g) mashed ripe bananas, about 3 ripe bananas
- ½ cup (113 g) sour cream
- 1 teaspoon vanilla
- 1 ½ cup (213 g) all-purpose flour (see note)
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F.
- Grease and flour a 9X5-inch loaf pan (or several mini loaf pans).
- In a large bowl, whisk together the sugar and oil. Add the eggs, bananas, sour cream and vanilla; blend well.
- Add the flour, baking soda and salt; stir just until dry ingredients are moistened. Spread the batter evenly in the prepared pan.
- Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean.
- Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Store covered at room temperature (the bread also freezes great).
Notes
Recommended Products
Recipe Source: adapted slightly from Leigh Anne at Your Homebased Mom
Recipe originally posted June 2009; updated with new pictures, recipe notes, and commentary.
I have used this recipe multiple times and every time my husband tells me it’s the best! I add a little cinnamon and brown sugar to the top to give it a little crunch
I tried this recipe with coconut oil and gluten free flours. It was delicious. Thank you for sharing your recipe with the world.
Can I increase sugar to 1 1/2 cups without altering any of the other ingredients? ( I’m making this for someone who likes really sweet banana bread)
I haven’t tried increasing the sugar, but it’s likely to work fine.
Easy peasy Excellent banana bread I make into 4 mini loaf pans. My son will eat a whole loaf without slicing it up.
I’ve made this recipe several times, usually swapping put half of the oil for applesauce, and it always lands PERFECTLY. This time I started making them but forgot that we didn’t have sour cream! I substituted canned coconut milk solids (separate from water) 1:1 for the sour cream and mixed about a half teaspoon of apple cider vinegar into the cream before adding it to the batter. I also added about a 1/4 cup extra flour to absorb the extra water in the coconut milk. It’s still so soft and so, so good!! So if you need a dairy substitute, applesauce and oil for butter and coconut milk or cream (separate solids from water) works perfectly!
If you’re looking for the most deliciously moist banana bread recipe – this is the one. I looked through a lot of recipes and gave this one a shot and it did NOT disappoint! I subbed greek yogurt for sour cream and melted 1 stick of butter instead of using oil and it came out incredible. Highly recommend this recipe.
This was so easy to make and was extremely delicious. We — a bunch of college students in a college dorm kitchen — replaced the sour cream with full-fat yogurt and baked it in an 8×8 pan, because that was all we had at the moment. Please bear in mind that there was some batter leftover as the pan was too small for the recipe; we also shortened the baking time to about 28-30 mins.
Gone within minutes. So moist and perfect!
I love this recipe and so do my friend’s kids who frequently request I make it for them too.
Have you ever made it with greek yogurt instead of sour cream?
I haven’t, but others have with great results!
I just made this baba a bread recipe and made them into muffins. Toothpick inserted came out clean but when I bit into a muffin inside tasted raw, like it was banana pudding inside. Is that how it is suppose to taste? I didn’t not forget any ingredients.
Was the texture wet and gummy? If so, it’s likely that it needs more time in the oven to bake.
Hi~
I have baked my bread for 60 minutes with a tent and now have wrapped the clear glass loaf pan and the middle is still not done. Any suggestions?
Hi Julie, glass pans often take longer to bake than metal pans. Continue adding time as needed.
As a novice baker, I recently tried my hand at baking this sour cream moist banana bread, and I couldn’t be more thrilled with the results! I decided to add a twist by incorporating crushed nuts, and the outcome was nothing short of spectacular. The aroma that filled my kitchen as the banana bread baked was heavenly, and I knew I was onto something special—the addition of the crushed nuts took this treat to a whole new level. The nuts not only provided a delightful crunch but also infused each bite with a rich, nutty flavour that complemented the sweet and moist banana bread perfectly. I opted for a mix of walnuts and pecans, which added a depth of flavour and an excellent contrast to the softness of the bread. If you’re a banana bread enthusiast or just looking to elevate your baking game, I highly recommend trying this nutty variation. It’s a delightful twist on a classic favourite that not only pleases the taste buds but also adds a touch of gourmet flair to a simple homemade treat. Happy baking, and thank you Mel!
I had a problem, and not sure of the fix. I could tell the inside of the banana bread was not fully baked, but the outside edges were so overdone, I had to get it out of the oven. Couldn’t cook it any longer. The inside was raw and we were not able to eat. Was excited to bake this, as my go-to recipe doesn’t have sour cream. Not sure what to do to try it again. Thank you. I have ordered your cookbook and looking forward to getting it.
Hi Nancy, what type of bread pans were you using? Glass? Were they dark-coated or light in color? That can make a significant difference – for both glass and dark-coated pans, it may help to decrease the oven temperature to 325 and bake for longer. If the bread is getting too done on top, you can also tent with foil and continue baking.
I love this recipe because I’m all about MOIST banana bread. It reminds me of my Grandma’s from my childhood. So many recipes out there result in dry and crumbly banana bread. Since I found this recipe I don’t have to look any further. It’s moist and oh so delicious. I made it plain but next time, Oh and there will be a next time I’m going to add walnuts.
Super easy.
Super delicious
I had asked my SIL for her go-to banana bread recipe, in the meantime I found this recipe after having just made the tomato pasta soup! She sent hers, but I made this one! I’ll never try anything else. My husband has told me more than once, “This is the best banana bread you’ve ever made.” Yay!! I did double the recipe and made it in three smaller 8×5 pans for 50 mins. They didn’t rise above the edge by much, but I got three loaves! 🙂
Well I’m 3/4 of the way into gathering ingredients and I’ve noticed another error. 1.5 cups flour is not 213 grams. It is between 180 and 190 grams. Most websites weight one cup at 120 – 125 grams. Which makes 1.5 cups weigh 180 grams or 187.5 ish. So do i weigh it correctly? Or assume the recipe was developed for the grams she lists and make it that way?!
Actually, I test all my recipes using 142 grams of flour per cup. I don’t recommend changing the amount of grams per cup (of flour and other ingredients) for my recipes that have been tested specifically for the weight measures listed. Some sources (like King Arthur Flour) use less grams of flour per cup whereas other sources like America’s Test Kitchen uses more grams of flour per cup. There’s no standardized measure of how many grams of flour are in a cup (and it varies by different flour types). Hope that helps!
Thank you this is VERY helpful. I did not realize ATK uses significantly higher grams per cup. I will make the recipe with the weights you designed it for. This is going to help me with other websites as well. I always thought it was 120 -125 as a standard rather than depending on the source consulted. Thanks!
Wow! The best most moist and delicious banana bread I have ever made! The sour cream really makes a difference. I used oil not butter and it’s perfect!
Delish!!! I wanted to add walnuts to it, but was scared, and wasn’t sure if it was going to alter the recipe.
Everyone in my family absolutely loves this banana bread!! So moist compared to other recipes we used to use. We made it in muffin pans last time and they turned out perfectly!! Highly recommend this recipe!!
I want to try this for my family. It sounds delicious!
This was absolute perfection! With nothing on top. It was so moist and delicious. I doubled it and used very ripe bananas, 1-1/2 cups raw sugar, replaced half the butter with cored and blended apples as applesauce, used 3 cups fresh ground soft white wheat flour, and sprinkled the tops with toffee bits and chopped pecans. Amazing. Not oily or sickening sweet. Yum!
I have been making banana blueberry muffins and love the combination. Would blueberries work or would that add too much moisture?
I haven’t tried adding blueberries to this recipe, but it’s definitely worth a try – I think it should work quite well.
Thank you for sharing this one bowl, banana bread recipe Mel. It’s Hassel free and so moist and delicious. I use the applesauce oil substitute you suggested.
Love this recipe! have made it numerous times for us and for many bake sales. I make smaller loaves—I get 4 good size small loaves. I like to make the smaller loaves because I add different things: 1 is plain (as is). 1 with mini choco chips, 1 with nuts, and last one is a toss up to remaining “plain” or whatever else I think of. I’ve added some flakey coconut, blueberries, some diced apple. I even add “cut pieces” of banana into the banana bread! We’ve liked all the flavors.
This recipe was absolutely delicious. I did a double batch and made three smaller pans. I did reduce the sugar tremendously because my bananas were so sweet so I only used 1 1/3cup for the double batch. This has got to be the best banana bread recipe I have made. Thank you for sharing it.
Love the recipe!!! I suggest if you’re using mini loaf pans to reduce the temp to 325 and roughly 40-45 minutes bake time! 🙂
How do you freeze a baked loaf? I was going to toss it in a ziplock, but thought I’d check with you first
I let the loaf cool and then put in a freezer ziploc bag. Works great!
This is the absolute BEST recipe.
Thanks !
Pure gold and my go-to thing to bake while on many Zoom calls! Love this recipe as is (quick, easy, delicious), but it also shines with modifications. Most recently, I browned 1 stick of butter and used that instead of 1/2 cup oil and did 1 cup of all-purpose flour and 1/2 cup rolled oats instead of 1 and 1/2 cups of all-purpose flour). Going back for my second slice now…
I think I must have reviewed this before, but just had to come back and say how much I appreciate this recipe. It remains one of the best banana bread recipes ever (the other one is your buttermilk banana bread recipe).
This time I followed your suggestions for subs/alterations–used 50% whole wheat flour, 1/4 c. less sugar, and I used Greek yogurt rather than sour cream. OMG this version also tasted fantastic–super moist, and the subs worked fabulously. The loaf had a bit more heft to it but was still moist and flavorful. Thank you for this!
I made this into muffins. I used muffin liners, same temp, it took about 20 minutes to get them baked with some yummy browning. It made 17 cupcakes. Delicious!
SO delicious and moist! Mel’s recipes are ALWAYS winners! I added a handful of dark chocolate chips-amazing!
I’ve lost count of how many times I’ve made this! I usually brown 1 stick of butter and use that in place of the oil; it adds an amazing, caramel-y note! I sometimes add in 1/2 t – 1 t cinnamon. And when I’m baking for gluten-free friends, this recipe works really well with a gluten-free all-purpose flour blend in place of regular.
This is my go to Banana Bread recipe! My family loves it more than any other recipe I’ve used. The only changes I made was 1/2 cup butter and 3/4 cup brown sugar. EXCELLENT recipe!
Made this banana bread today, using part almond flour and adding blueberries. Also cut the sugar in half…Still good! They do taste “healthier” as opposed to sweeter, though. Nice flavor, texture, and rise.
Yum! I’ve never made banana bread with sour cream, but I happened to have some left over from another recipe and needed a way to use it. I really like that it’s a bit less sweet because of the acidity from the sour cream. Thank you for adding metric measurements as well. This recipe is a keeper!
Note to self (my oven runs hot so I have to make adjustments): 330F for 50 minutes
This was a hit and will replace my go to recipe! Same ingredients as mine other than a little lemon juice I didn’t miss. But soooooo much easier to throw together. Thank you!
I made muffins, watched it like a hawk after 20 minutes. Also added walnuts to it; because I like them. Great recipe nice and moist. Used frozen bananas really ripe and cut the sugar like you said in the notes.
Baked it for 90 mins plus,, and it looked unbaked inside,
Is there not supposed to be baking powder as well in this recipe? I do not see it above?
This recipe uses only baking soda.
This banana bread came out moist and “bouncy” just the right texture. I think that comes from using oil rather than melted butter. I only baked it 50 minutes and it got very dark. I think that’s from the baking powder. I will definitely make this recipe again but I will place a cookie sheet under it and another cookie sheet on the rack above it to see if I can keep it from getting too dark.
Do a tin foil tent over your bread, don’t change the recipe. Just like a Turkey
I doubled this recipe and used melted butter in place of oil….. delicious!! Super moist and rich tasting. Perfect texture and banana flavor…. My new favorite b bread recipe ❤️
Delicious!
I used half the sugar and half wheat flour and it came out perfect!
This is my favorite recipe. I double the batch and dry can the second batch in wide mouth mason jars so my kids can just pull it off the shelf when they want some later. It keeps for a year but never lasts that long in this house!
This is my favorite recipe. I double the batch and dry can the second batch in wide mouth mason jars so my kids can just pull it off the shelf when they want some later. It keeps for a year but never lasts that long in this house!
This has become mo go to recipe for banana bread. It’s so easy and very delicious!
Always delicious! Freezes great. Have made your recipe exclusively for several years. Perfect!
Loved this recipe ,always gets rave reviews from my friends.
Do I need to make adjustments for high altitude?
I don’t live at high altitude so I’m not an expert in high altitude baking but you can google some common high altitude baking adjustments to try.
I live near Denver at 5,000, and this recipe works great with a few of the usual adjustments for my altitude. The sour cream and oil keep it very moist, and the density of the batter makes less worry about over-rising.
I reduce the baking soda to 3/4 teaspoon. I also reduce the sugar to 3/4 cup, but mostly because I typically use very ripe bananas and add chocolate chips. I don’t add extra flour, but if you wanted a more dense bread, you could probably add an extra 1/4 cup flour.
I keep the temperature at 350, but since anything dense takes longer to cook at altitude — I typically add approx. 15 minutes to the cook time for a full loaf pan. I cover with foil if the top starts to look like it’s browning too quickly.
However, I find the easiest way around the raw-in-the-middle/burnt-on-the-outside issue is to just use a smaller pan. So, I typically make these in mini-loaf pans or silicon jumbo muffin cups and bake for about 30 minutes.
This recipe was excellent. I used coconut oil instead of canola oil and it was very moist. Way better than my banana bread recipe, I will making this again.
I love this recipe because it is so moist. It is so delicious, I substituted coconut oil and it came out great. I will be making it again.
I slightly modified this recipe to make a marbled loaf by mixing 1 TB Dutch cocoa into a third of the batter and swirling the two batters together. I’ve made it twice now and both times have been delicious. I think the flavors and textures of the original recipe are phenomenal, and the marbling effect is just an added layer of flavor and aesthetic appeal.