Banana Bread with Sour Cream

There’s something deeply nostalgic about the aroma of banana bread baking in the oven.

For me, it reminds me of lazy weekend mornings when the house was still quiet and all I could hear was the soft hum of the oven and the promise of something sweet to come.

This banana bread recipe is incredibly soft, loaded with real banana flavor, and has the perfect balance of sweetness and spice.

It’s that classic go-to treat you can enjoy for breakfast, an afternoon snack, or a cozy dessert.

Why You’ll Love This Recipe

I love this banana bread because it’s simple, comforting, and never fails.

The texture is rich and moist thanks to sour cream and blended oats, and it stays fresh for days.

Plus, it’s customizable—add nuts, spice it up, or leave it plain—it always delivers.

What You’ll Need (Ingredient Highlights)

Mashed bananas: The riper, the better. They give the bread its deep banana flavor and soft texture.

Butter + sugars: A mix of brown and granulated sugar adds depth and balance.

Sour cream: The secret to a moist crumb and tender bite.

Oat flour: Old-fashioned oats blended into a powder for added softness.

Warm spices: Cinnamon, nutmeg, and cloves give this bread cozy vibes (optional but lovely).

Nuts (optional): Toasted pecans or walnuts add crunch and nuttiness.

Pro Tips Before You Start

Use very ripe bananas with brown spots—they mash easily and taste sweeter.

Blend oats until powdery but don’t worry if it’s a little gritty—it adds texture.

Don’t skip creaming the butter and sugars—it adds air for a lighter crumb.

Always check doneness with a toothpick; ovens vary.

How to Make the Best Banana Bread

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Toast the Nuts (if using)

Place chopped nuts on a dry baking sheet and toast in the oven for 5–7 minutes, stirring occasionally, until fragrant. Set aside to cool.

Step 3: Cream Butter and Sugars

In a large bowl, beat the softened butter until smooth.

Add the brown sugar and granulated sugar, then cream together until fluffy (about 2 minutes), scraping the bowl as needed.

Step 4: Add Eggs and Vanilla

Mix in the eggs and vanilla extract until fully incorporated.

Step 5: Mash the Bananas

In a small bowl, mash the ripe bananas with a fork or masher until smooth.

Measure out 1 cup and stir it into the butter mixture.

Step 6: Add Dry Ingredients

To the bowl, add the all-purpose flour and oat flour (blended oats). Don’t stir yet.

Step 7: Mix in Leavening and Spices

Sprinkle in the baking soda, baking powder, salt, and optional spices (cinnamon, nutmeg, cloves).

Gently fold everything together until combined.

Step 8: Stir in Sour Cream

Fold in the sour cream until the batter is smooth and creamy.

Step 9: Add the Nuts (optional)

If using, fold in the cooled toasted nuts.

For extra flair, reserve a handful to sprinkle on top before baking.

Step 10: Bake the Bread

Pour the batter into the prepared pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted deep into the center comes out with moist crumbs but no wet batter.

Step 11: Cool Before Slicing

Allow the bread to cool in the pan for at least 20 minutes, then transfer to a rack.

For best slicing, wait until fully cooled (but a warm slice with butter is heaven!).

What to Serve It With

Enjoy a slice with butter, a smear of peanut butter, or a drizzle of honey.

It’s also perfect with coffee, tea, or a glass of cold milk.

Variations / Substitutions

Swap sour cream with Greek yogurt.

Add chocolate chips for a sweeter twist.

Make it nut-free by skipping the nuts or replacing them with dried fruit.

Storage & Leftovers

Store covered at room temperature for up to 2 days.

Refrigerate after that to keep it fresh for up to 5–6 days.

Freeze whole or sliced—wrap in foil, then seal in a zip bag.

Thaw on the counter and toast to revive.

FAQs

Can I make this banana bread without oats?
Yes! Just replace the oat flour with more all-purpose flour.

Do I need sour cream?
Sour cream adds moisture and richness. You can use Greek yogurt as a substitute.

Can I use frozen bananas?
Absolutely. Thaw and drain any excess liquid before mashing.

Why is my banana bread dense?
Too much banana or overmixing can make it dense. Use 1 cup banana and mix gently.

Can I turn this into muffins?
Yes, bake at 350°F for 18–22 minutes in a muffin tin.

Should I use salted or unsalted butter?
Either works, but adjust salt accordingly if using salted butter.

Can I double this recipe?
Yes! Just bake in two loaf pans or a large bundt pan and adjust baking time.

Final Thoughts

This banana bread is the kind of recipe that never goes out of style.

It’s cozy, adaptable, and completely satisfying—whether warm out of the oven or cold from the fridge.

I’ve made this more times than I can count, and it still disappears within a day.

Try it once and you’ll see why it’s a forever favorite.