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Sour Cream Banana Bread

Sour Cream Banana Bread uses tangy sour cream to create a moist, tender loaf with a soft, cake-like crumb. Bake until the center tests clean, then cool briefly for perfect sliceable texture.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 ripe bananas Mash until mostly smooth with a few small lumps.
Wet ingredients
  • 0.3333333333 cup melted butter Melt, then cool slightly before mixing.
  • 0.75 cup sugar Granulated sugar works best for a classic loaf.
  • 1 large egg Use room temperature if possible.
  • 0.5 cup sour cream Full-fat sour cream helps keep the crumb moist and tender.
Dry ingredients
  • 1.5 cups all-purpose flour Stir in gently to avoid developing too much gluten.
  • 1 tsp baking soda Helps the loaf rise and stay tender.
  • 0.5 tsp salt Balances sweetness.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the oven to 350°F and grease a loaf pan for easy release and clean slicing.
Mix wet ingredients
  1. Mix the melted butter into the mashed bananas, then stir in the sugar, egg, and sour cream until smooth and glossy.
Combine dry and wet
  1. Whisk the flour, baking soda, and salt together, then fold into the wet mixture just until no dry streaks remain.
Bake
  1. Pour the batter into the loaf pan and level the top so it bakes evenly with a uniform rise.
  2. Bake for 55 to 65 minutes at 350°F, until a toothpick inserted in the center comes out clean with no wet crumbs.
Cool and serve
  1. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to set the crumb before slicing.

Notes

Pro tip: mash bananas thoroughly for even sweetness and moisture throughout the loaf. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; for longer storage, wrap and freeze up to 3 months. Dietary swap: for a dairy-free version, use a like-for-like dairy-free sour cream substitute, but results may be slightly less tender.