Sour Cream Banana Bread

This is a wonderfully moist sour cream banana bread recipe that will become your family favorite! Made with overripe bananas, sour cream to make it moist, and a hint of cinnamon, this banana bread is quick to make and doesn’t even require a mixer!"

- Boston Girl Bakes

key ingredient

sour cream


– 2 1/2 cups (300 g) all purpose flour – 1 teaspoon baking soda – 1 teaspoon table salt – 1/4 teaspoon cinnamon – 1 1/4 cups (248 g) granulated white sugar – 1/2 cup (120 mL) vegetable oil – 2 large eggs room temperature – 1 ½ cups (340 g) very ripe bananas (about 4 medium) – ½ cup (113 g) sour cream – 1 teaspoon vanilla extract

Sour Cream Banana Bread


12 Slices



total time

1 Hour 20 Minutes

prep time

15 Minutes

1. Preheat and prepare pan. Preheat oven to 350oF. Spray a 9×5” loaf pan with non-stick cooking spray or grease with butter and set aside.


2. Mash bananas. In a small mixing bowl, mash bananas with a fork. Set aside.


3. Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon.


4. Combine wet ingredients. In the same mixing bowl with the bananas, whisk in the sugar, oil, eggs, vanilla extract and sour cream. Whisk to combine.


5. Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.


6. Bake. Pour batter into prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack. Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.


Visit Boston Girl Bakes for More Important Notes and Tips for Baking the BEST Sour Cream Banana Bread!

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