Sour Cream Banana Bread

Simple and delicious, Sour Cream Banana Bread is the perfect way to gain big enjoyment from minimal effort. Perfectly moist with just a hint of cinnamon, this is the only Banana Bread recipe you’ll ever need.



½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

3 overripe bananas, mashed

½ cup sour cream

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt


Preheat oven to 350 °F. Line a loaf pan with parchment paper or spray with cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes.

Add eggs and vanilla, beating until combined. Add bananas and sour cream, mixing until thoroughly incorporated.

In a medium bowl, whisk/sift together the flour, baking soda, cinnamon, and salt.

Add flour mixture to the butter mixture and mix just until combined.

Transfer batter to the prepared loaf pan. Bake at 350°F for 55-70 minutes, until a toothpick comes out clean.

Let cool 10 minutes in pan before removing to a wire rack to cool.


Note: For best results, use full fat sour cream. I do not recommend nonfat as it is too thin and affects the texture of the finished loaf.

Baking time may vary based upon the size and material of your loaf pan. Glass/ceramic pans tend to take closer to the 70 minute mark, whereas a metal pan can often be ready closer to the 55-60 minute time. Bread is not done until toothpick comes out clean, so please do not rely only on baking times for doneness.

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