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Sour Cream Banana Bread

Sour cream banana bread uses mashed very ripe bananas plus tangy sour cream for an extra-moist, tender loaf with a clean toothpick finish. You’ll bake it until golden and cool briefly for easy slicing that stays soft for days.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

3 bananas
  • 3 very ripe bananas, mashed
wet ingredients
  • 0.333 cup melted butter
  • 1 large egg
  • 0.333 cup sour cream Full-fat sour cream gives the moistest, richest texture.
dry ingredients
  • 0.75 cup sugar
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep pan
  1. Preheat the oven to 350°F and grease a loaf pan with a light coating so the bread releases cleanly.
Mix wet ingredients
  1. Whisk together the mashed bananas, melted butter, sugar, egg, and sour cream until smooth, with no large streaks remaining.
Add dry ingredients
  1. Fold in the flour and baking soda until just combined, stopping as soon as no dry pockets show.
Bake
  1. Pour the batter into the prepared loaf pan and smooth the top so it bakes evenly.
  2. Bake for 55-60 minutes at 350°F, until a toothpick inserted in the center comes out clean and the loaf looks set and lightly golden on top.
Cool and serve
  1. Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling before slicing.

Notes

Use very ripe bananas for the best sweetness and tenderness. For storage, wrap and keep at room temperature for up to 5 days for a slice that stays soft; freeze leftovers for longer storage (thaw overnight in the fridge). For a lighter option, you can use low-fat or light sour cream, but the crumb may be slightly less rich.