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The Boat Shed Kitchen

Banana Bread with Sour Cream

This Banana Bread with Sour Cream is delightfully moist and tender thanks to the rich tang of sour cream. Ripe bananas bring natural sweetness and flavor, while the sour cream ensures the bread stays soft and sliceable. A classic favorite for breakfast, snack, or dessert!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter softened
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup mashed ripe banana about 2½ medium bananas
  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned oats blended into flour
  • 1 teaspoon baking soda
  • 1½ teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup sour cream
  • 1/4 teaspoon cinnamon optional
  • 1/8 teaspoon nutmeg optional
  • 1/8 teaspoon cloves optional
  • 1/2 to 3/4 cup toasted pecans or walnuts optional

Method
 

  1. Preheat oven to 350°F. Line or grease a 9×5-inch loaf pan.
  2. Toast nuts (if using) for 5–7 minutes, then cool.
  3. Cream butter and both sugars until fluffy.
  4. Add eggs and vanilla; beat until smooth.
  5. Stir in mashed bananas.
  6. Add flour and oat flour to the bowl.
  7. See full steps with tips & photos → https://theboatshedcafe.com/banana-bread-290ith-sour-cream/

Notes

• Using very ripe (speckled) bananas improves sweetness and flavor.
• Sour cream adds tang and moisture—can substitute Greek yogurt if needed.
• Do not overmix the batter to prevent dense texture.