Introduction: Sour Cream Banana Bread

This bread is moist with a nice banana flavor. I usually prepare only half of the recipe and make 2-3 smaller loaves, instead of 1 large loaf. I end up eating 1 of the smaller loaves and freezing the other two for a later time or giving them to my neighbors as friendly gifts. I have made this recipe by using a stand mixer and by mixing by hand; both created great results. The recipe can also be found at It's perfect when you have really ripe bananas.



-Butter, for coating the pan

-2 cups all-purpose flour, plus extra for dusting the pan

-2 teaspoons baking powder

-1/2 teaspoon plus

-1/8 teaspoon fine salt

-1/2 teaspoon baking soda

-1/2 teaspoon ground cinnamon

-1 cup granulated sugar

-2 large eggs, at room temperature

-1/3 cup vegetable oil

-1 teaspoon vanilla extract

-4 very ripe medium bananas, mashed (about 1 1/4 cups)

-1/2 cup sour cream

Step 1: Coat Loaf Pan

Coat a 9-by-5-inch loaf pan with butter and dust it with flour, tapping out the excess.

Step 2: Mix Flour Baking Powder, Baking Soda, Salt, & Cinnamon

Whisk together the measured flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps. Set aside.

Step 3: Mix Sugar, Eggs, Oi, & Vanilla

Place the sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes.

Step 4: ​Add Bananas & Sour Cream

Add the bananas and sour cream and mix until just combined.

Step 5: Add Flour Mixture

Scrape down the sides of the bowl, add the flour mixture, and mix until just combined

Step 6: Turn Batter Into Loaf Pan

Turn the batter into the prepared loaf pan.

Step 7: Bake

Preheat oven to 350°F. Bake until a toothpick inserted in the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 50-60 minutes.

Step 8: Cool

Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.

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