Sour Cream Banana Bread. A soft and delicious cake using sour cream and bananas makes for a lovely easy recipe. Instructions for mini loaves or regular loaf pan!
Banana bread is one of those cakes which are super easy to make and great for using up any leftover bananas.
The bananas make the cake moist and if you use overripe bananas, I mean when the skins turn almost brown/black, they become sweeter in taste, which means you can use less sugar in the cake batter.
What does sour cream do in banana bread?
This banana bread recipe uses sour cream. This makes the texture much smoother and keeps the cake moist and tender.
What can I use instead of sour cream?
If you don't have sour cream, you can also use plain yogurt, or for an extra banana hit, try banana-flavored yogurt!
This is a super easy banana bread recipe, and it's just a case of measuring out the ingredients and then mixing the dry and wet ingredients together and baking.
We've given you bake times for mini loaves and also a regular 9-inch loaf, so you choose whatever you like. The mini loaves are great for portion control or if you wanted to use them for lunch boxes or a party.
Can I freeze banana bread?
This banana bread freezes really well, so when you want it, just defrost at room temperature and it will be delicious!
Check out our handy Oven Temperature Conversion Guide!
Can I add nuts or fruit to this banana bread recipe?
You certainly can add nuts and fruit. In one of the photos below, we added a handful of pecan nuts to the batter. You could add raisins, dried cranberries, chocolate chips, really the sky's the limit, just add what you have in your pantry or what you like!
Recipe By Peggy Mitchell
20 - 30 minutes
16 mini loaves or 1 large loaf
You will need
16 x mini loaf containers measuring 3 ½ inch x 2 inches or 1 regular loaf pan.
Ingredients you'll need
- All-purpose flour
- Baking soda
If you’d like to add nuts or dried fruit such as raisins or cranberries, measure out ½ cup in quantity
Bananas - mashed and fully ripened
Butter - unsalted at room temp.
See the recipe card below for quantities.
Set oven to 350 F / 180 C/ Gas
1. Add bananas to your mixer with your sugar, eggs, salt, and sour cream.
Add dry ingredients. Let mix for up to 5 minutes.
3. Place batter in the loaf pans and bake for 20 to 30 minutes. Keep an eye on them as some may cook quicker than others. Test by using a toothpick, if it comes out clean, they are done!
To bake using a regular loaf pan, the oven temperature is the same, and the cook time will be approximately 1 hr 15 minutes. (check after 1 hour if it is done).
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
- 1 and ¼ Cups all-purpose flour
- 1 tsp . salt
- 1 tsp . baking soda
- 2 TBS cinnamon
- 1 cup of sugar
- 1 cup of mashed bananas, fully ripened
- 2 large eggs
- ½ cup sour cream
- 1 stick of unsalted butter room temp.
- 1 tsp . vanilla extract
- Set oven to 350 F / 180 C/ Gas 4
- Add bananas to the mixer with sugar, eggs, salt, and sour cream.
- Add dry ingredients to the wet ingredients.
- Mix for up to 5 minutes.
- Transfer the batter to the mini loaf pans and bake for 20 to 30 minutes. Keep an eye on them as some may cook quicker than others. Test by using a toothpick, if it comes out clean, they are done!
- If baking in one 9 inch loaf pan, keep the same oven temperature and bake for approx 1 hour to 1 hour 15 minutes.
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Nutrition Information:Yield: 16 Serving Size: 1 mini loaf
Amount Per Serving: Calories: 145Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 236mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 1g
Nutrition information isn’t always accurate