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Banana Bread with Sour Cream

This Sour Cream Banana Bread is super moist and fluffy. Just the perfect dessert, snack and even breakfast with a hot cup of coffee, tea or hot chocolate.

Don’t you ever think of throwing away over ripe bananas, transform them into something delicious. I know you might have come across many banana bread recipes, but trust me this particular recipe will become your favorite. The reason I love this recipe is because, it can stay moist for days even if in the refrigerator.

Which Ingredients to use?

  • Bananas: Overripe bananas with dark spots or with black skin is the best to use. Also to ripen bananas quickly, you can bake at 350 degree F for about 15 minutes then allow to cool before peeling and mashing.
  • Flour: Only all purpose flour should be used.
  • Butter: Softened butter and not melted butter can be used. This gives the banana bread a perfect flavor and texture. If using salted butter, reduce salt in this recipe to half teaspoon instead of 1.
  • Sour Cream: This is the most important ingredient which can keeps it moist for days and can be substituted with whole fat yogurt. Greek yogurt works good too.
  • Sugar: I do not have a sweet tooth. 1 cup is just okay for this recipe. But you can add more according to how sweet you want it.
  • Eggs: Makes the bread soft.
  • Baking Powder and Baking soda: Gives loaf perfect shape, keep it soft and both acts as a leaveners.

Can Butter be substituted with oil?

Yes. Coconut, canola and sunflower oil are perfect substitutes.

Can I add Nuts or mix-in’s?

Yes. Pecans, chocolate chips, walnuts are perfect with banana bread.

How can I mash the Bananas?

Use a fork or potato masher. I do not recommend blending.

How to preserve Banana Bread? 

After cooled, wrap in a foil or ziplock bag and refrigerate for 3 days then freeze. To consume, let it thaw overnight on the shelf.

Banana Bread with Sour Cream

Soft and Fluffy Banana Bread
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Asian
Keyword: Banana Bread
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 2 Loaf
Calories: 644kcal
Author: Claudy



  • 3 cups  All Purpose Flour
  • 1 cup Sour cream or whole milk yogurt
  • 1 cup Butter Softened
  • 1 cup Granulated sugar can add more, upto 2 cups
  • 4 Bananas mashed, overripe. about 2 cups
  • 4 Large eggs at room temperature
  • 2 tsp  Vanilla extract
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • ½ tsp Cinnamon


  • Preheat Oven to 350°F and grease baking pan. Set aside. I used 8x4 inch baking pan.
  • In a bowl, beat sugar and butter until light and fluffy.
  • Now add eggs in batches, then the vanilla extract. Mix till combined.
  • Add in mashed bananas and mix.
  • Now bring in the flour, baking powder, baking soda, salt and cinnamon. Mix or stir till perfectly combined.
  • Add in sour cream lastly and fold in using a spatula or wooden spoon till incorporated in the mixture.
  • Transfer into a greased baking pan and bake at 350°F for 50-60 minutes till toothpick comes out clean.
  • Allow to cool for about 5-10 minutes and remove from baking pan. Then let it cool again for 5 minutes.
  • Serve and enjoy.


Tried this recipe?Mention @cookingwithclaudy or tag #cookingwithclaudy


Calories: 644kcal | Carbohydrates: 90g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Sodium: 437mg | Potassium: 310mg | Fiber: 4g | Sugar: 72g | Vitamin A: 155IU | Vitamin C: 21mg | Calcium: 234mg | Iron: 2.9mg



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Hi, Welcome to my Kitchen. I am Claudy, a wife, content creator, food photographer, registered dental assistant and mom to 2 beautiful girls. I genuinely hope Claudy’s Recipes will be your first and final stop for any needed recipe.

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