Sour cream, bananas, butter, brown sugar, and pecans are combined in this tried and true recipe to create this old-fashioned banana bread quick bread that is moist and flavorful.
Sour cream banana bread is not just a simple dessert. It is the ultimate comfort food.
This quick bread is super moist with a tender texture. The sour cream adds moisture and balances out the sweetness of the bananas. The pecans add a nice crunchiness, making it perfect for breakfast or an afternoon snack.
Banana bread is a family favorite in my house and this recipe is relatively easy to make; it will take you about one hour from start to finish.
Ingredients For Sour Cream Banana Bread
The ingredients you will need to make Old Fashioned Sour Cream Banana Bread are: flour, baking soda, salt, vanilla extract, softened butter, brown sugar, eggs, sour cream, vanilla extract, and of course, very ripe bananas.
To get a soft and tender loaf of banana bread, ensure your wet ingredients are at room temperature before baking! Letting the eggs, sour cream, and butter sit out on the counter for 30 minutes is usually long enough for them to warm up.
How To Make Sour Cream Banana Bread
- Cream the butter and brown sugar together: It’s best to beat the butter and brown sugar together for 4-5 minutes or until the mixture is light in color and fluffy. This step will help incorporate more air into your batter, creating a fluffier banana bread.
- Mix in the eggs, sour cream, mashed bananas, and vanilla extract: Mix your wet ingredients into the butter mixture one at a time. I also find it helpful to scrape down the bowl after adding the eggs, sour cream, mashed bananas, and vanilla and give it another good mix to ensure I don’t have any pockets of unincorporated ingredients.
- Whisk together the dry ingredients: Whisking the dry ingredients separately helps to ensure that everything, especially the baking soda are evenly distributed into the batter.
- Mix the dry ingredients into the wet ingredients: You only want to mix the wet and dry ingredients until just combined. Over mixing the batter can lead to a dense loaf of bread.
Tips for Making Sour Cream Banana Bread
This recipe is as easy to make as it is delicious, but over the years, I’ve discovered a few tips and tricks for making the very best moist banana bread every time:
- Use very ripe bananas. I’m talking overripe, with lots of brown spots! There is no such thing as too ripe of a banana for banana bread, and you can’t get the same results from yellow bananas.
- Make sure to mash the bananas well in a separate bowl before beginning the recipe. The bananas should be evenly incorporated throughout the batter for the best flavor. Rather than breaking them down in the mixer with the rest of your ingredients, add them in after they’ve been thoroughly mashed to guarantee sweet banana flavor throughout your loaf. A potato masher or heavy fork both work well.
- Don’t over mix! For soft, moist banana bread, mix the dry ingredients gently into the wet until everything is combined.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1/3 cup sour cream, at room temperature
- 2 cups mashed bananas (about 4 large ripe bananas)
- 1 teaspoon pure vanilla extract
- optional: 3/4 cup chopped pecans
- Preheat the oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix together the butter and brown sugar for 4-5 minutes or until light and fluffy.
- Mix in the eggs, sour cream, and vanilla, making sure to mix well after each addition. Stop and scrape down the sides of the bowl, then add the mashed banana and mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Gently stir in the chopped pecans.
- Spread the batter into the prepared loaf pan, evening out the top with a spatula.
- Bake at 350°F (177°C) for 55-65 minutes or until a toothpick inserted into the center comes out clean. Tent with aluminum foil to prevent excess browning if needed.
- Remove from the oven and allow to cool in the loaf pan for 20 minutes. Carefully remove the bread from the loaf pan and transfer it to a wire rack to cool completely.
Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 5 days.
To freeze the loaf: Wrap tightly with plastic wrap and store in a freezer bag or container in the freezer for up to 3 months. To thaw, place it on the counter for several hours or overnight so that it can come to room temperature.
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