Sour Cream Banana Bread

Sour Cream Banana Bread

42 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    2 h
Recipe by  grandma-diane

“This bread is a family favorite. It is very moist, freezes well, and makes a great addition to school lunches with peanut butter spread on a slice.”

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Adjust Servings

Original recipe yields 1 5x9-inch loaf



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
  2. Mash 2 bananas in a bowl with a fork. Place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. Beat in melted butter, eggs, sour cream, and vanilla extract until thoroughly combined.
  3. Whisk flour, baking powder, and salt together in a bowl and stir the flour mixture into banana-sugar mixture. Fold in mashed bananas and walnuts. Pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. Stir 2 teaspoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the top of the loaf.
  4. Bake in the preheated oven until bread is golden brown on top and set in the center, 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. Cool in the pan for 10 minutes before removing to finish cooling on a wire rack.

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Reviews (42)

Rate This Recipe


Tried this recipe today. Oh my God is it good! Nice touch to sprinkle cinnamon sugar over the top before baking. Smelled SO good baking on the oven. My teenagers asked me when they could have a piece even before it was done baking. I baked it for an hour and 15 minutes like the recipe said, I think next time I will try taking it out 5 or 10 minutes before that as the top looked like it was starting to get too dark and the crust was a bit too hard for me. Otherwise a GREAT recipe!



This banana bread was amazing!!!! It was so moist with a crisper top. I've tried quite a few banana bread recipes and usually go for the ones with high ratings and a lot of people that have tried it but I decided to try this one because it sounded interesting. I thinking creaming half the bananas with the sugar was a great idea. The cinnamon and sugar on top also added a great flavor. I split up the mixture and put it into 2 5x9 pans. They made smaller loafs and I cooked it for 55 minutes total. I did put in a teaspoon of cinnamon because I love it. I did rotate halfway as well. I will be using this as my future banana bread recipe... it was that good.



Best I've tried, and believe me, I've tried a bunch!! I think the secret it the creaming of the two bananas with the sugar. Really infuses the flavor. Good going! Did not need to tweek this one.

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Amount Per Serving (12 total)

  • Calories
  • 339 cal
  • 17%
  • Fat
  • 17.2 g
  • 26%
  • Carbs
  • 43.5 g
  • 14%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 256 mg
  • 10%

Based on a 2,000 calorie diet



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Banana Sour Cream Bread


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Quick Mix Banana Nut Bread