Anyone can make banana bread, and everyone should! It’s easy and delicious, and the “best-est” way to use bananas that become a little too . . . “mature.”
I am the queen of overbuying bananas. I purchase four planning to have one a day, but by the fourth day the remaining banana is just too ripe for me. Problem: what to do with just one over-ripe banana? Solution: freeze it! Just throw the unpeeled banana into the freezer.
Once I have three frozen bananas, I’ve got the starting point for moist and delicious banana bread.
Why I love this Sour Cream Banana Bread Recipe
First of all, I've tried LOTS of banana bread recipes in my time, and I honestly think this is the best banana bread in the world, no kidding.
It's moist and full of that sweet banana flavor we all crave.
And the crust? Definitely the star of the show. I don’t know if it’s the sour cream or what, but the delicate crust on the top of every loaf is divine. It has a creamy-chewy-crunchy texture unlike any bread I’ve ever had, drawing rave reviews from everyone who tries it.
Sour Cream Banana Bread Ingredients
Using frozen bananas to make banana bread
As I noted above, when my bananas get too ripe, I put them in the freezer, intact. When you thaw out a frozen banana, the fruit has essentially turned to a liquid.
I just snip off the end of the peel and squeeze the liquified banana into a measuring cup.
From experience I found that it takes between two and three bananas to produce one cup of “puree”, so plan accordingly. It seems a little weird, but it actually eliminates the need to mash up perfectly good bananas.
Or needing to time the maturity of your bananas perfectly - it never lines up with when you have the time or are in the mood to make banana bread. This way, you are in control!
How to make Banana Bread with Sour Cream
Everything else is straightforward.
- Just cream the butter and sugar together,
- add bananas and sour cream,
- then eggs.
- Mix the dry ingredients separately before adding to the banana mixture.
- The pans should either be greased and floured first, or lined with parchment paper. I use the parchment paper option as you can see.
- Put the batter into the pans. These are silicone pans in a 7x3 size, you can use whatever loaf pan(s) you prefer.
- Bake the banana bread for about 50-55 minutes. Use the toothpick test - a toothpick inserted in the loaf should come out clean when done.
- Once the bread is cooled, it becomes obvious why I like to use parchment paper. Not only is it cleaner, it’s much simpler for removing the loaf from the pan after cooking – just lift it out, tugging the paper! Easy peasy!
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How to Make Banana Bread in a 9x13 Pan
You can bake this banana bread in a 9x13 pan, if you wish.
Follow the same guidelines, including lining the pan with parchment paper.
Because the batter is more spread out, it bakes a little more quickly. The baking time needed is about 40-50 minutes. Begin checking at 40 minutes to ensure you remove the bread from the oven once it is baked through.
I like this option as it is easier to serve in some settings, like if you are taking it to a potluck or cookout. You also get a little more delicious crust per piece, which is ALWAYS a good thing!
Banana Bread Recipe with Sour Cream variations
- Chocolate Chip Banana Bread: add ¾ cup of chocolate chips to the batter for a bit of rich chocolate delight in every bite.
- Banana Nut Bread: walnuts or pecans will add a rich, nutty flavor. Use ½ to one cup.
- Cinnamon Swirl Banana Bread: mix 2 teaspoons of cinnamon with ¼ cup sugar. Place about half the batter in your pan, then layer in the cinnamon mixture. Once all the batter is in the pan, swirl the batter with a butter knife create a ribbon of cinnamon throughout the bread.
- Streusel Topping: I adore streusel on muffins so why not banana bread? Mix ¼ cup brown sugar, ¼ cup flour, and 2 tablespoons butter until crumbly. Sprinkle over the batter before baking and it will form a sweet and crunchy crust.
How to store Sour Cream Banana Bread
Once the banana bread is cool, place in an airtight container or wrap tightly with plastic wrap. Banana bread will keep at room temperature for up to 4 days, refrigerate for up to a week.
If you’d like to freeze your banana bread, double wrap it in plastic and then place in a zip top bag. Keeping air away will prevent freezer burn. You might also want to consider slicing the bread before freezing. This makes it easy to just thaw one or two pieces at a time, as the mood strikes.
FAQs for the World's Best Banana Bread (No Kidding!)
The riper the better! The banana peel should be mostly brown or black. Once the banana is this ripe, it means the starches are breaking down into sugars, which is what gives banana bread its signature sweetness and moisture!
First, check your oven temperature to make sure that it heats to 350°F when you ask it to! If the temperature is off from the settings, it can throw everything off.
· Be sure to measure the amount of ripe banana you are using, rather than using “3 ripe bananas”. Bananas can vary widely in size, and the extra moisture from using more than a cup will upset the balance in the batter.
· Even if the top looks golden brown, banana bread may still need to bake longer. I always check the old-fashioned way, with a toothpick, to verify the batter is done on the inside. Underdone batter will stick to the toothpick, indicating that more baking time is needed.
Yes, too much banana will add too much moisture. If you really want to increase it, reduce the sour cream by an equal amount. The total banana + sour cream addition should be 2 cups.
I use the toothpick test, which is to insert a wooden toothpick into the center of the baked bread. If the toothpick comes out “clean”, the bread is cooked through. If some gummy batter is sticking to the toothpick, the bread needs more baking time.
You could also use a thermometer to check the internal temperature of your bread. Moist and fully baked banana bread will have an internal temperature of 200-205°F.
Using overripe bananas maximizes the flavor and texture of your banana bread, making it sweeter, moister, and more delicious. As bananas ripen, the starches turn to sugars and provide that signature taste we all crave in our banana bread!
More Sweet Breads to Enjoy
And if you want to see a really unique twist on banana bread, check out this Easy Broccoli Banana Bread. What a great way to get some broccoli in your kids!
Need to go gluten free? What the Fork has a gluten free banana bread that also has a dairy free option. Because everyone should have the chance to enjoy banana bread!
And if you catch your bananas BEFORE they are over ripe, you can make some Frozen Banana Pops, a favorite for kids of all ages!
More Favorites from Ovenspiration
📖 Recipe
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Sour Cream Banana Bread Recipe
Ingredients
- 1 cup mashed bananas
- 1 cup sour cream
- ¼ cup butter
- 1 ⅓ cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350F. Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans. (or line with parchment paper)
- Combine banana and sour cream. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
- For a 9x13 pan: Bake 40-50 minutes, until a toothpick inserted in the center comes out clean. For loaf pans: Bake for 50-55 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Carol Gontarz
I made this banana bread for my husband. It was great so moist and tasty. I will make this recipe a favorite forever.
Sula
I'm so glad to hear this Carol, and thank you for the kind review!
Sherry Ronning
This banana bread is super easy to make and very tasty! Thank you for a great sweet bread recipe.
Sula
I'm so glad you enjoyed it!
Sarita
This was delicious - I hadn't tried using sour cream in banana bread before but I loved the flavour!
Sula
It really adds something special!
Makhaya
Such a delicious banana bread recipe!
Sula
Thank you, enjoy!
Audrey
This is a wonderful banana bread recipe and smells great while baking!
Sula
Oh yes the smell is irresistible!
Big Trouble
I deducted one star due to the liquified banana picture (gross), but otherwise, this looks delicious! Can't go wrong with banana bread! Have you ever added mini chocolate chips to yours?
Sula
Yes I used to add chocolate chips routinely. With this recipe, I don't miss them 🙂
Renee
Big Trouble, that was the dumbest reason to deduct a star! What, are you 5?