Dessert

Easy Moist Banana Bread with Sour Cream Recipe

ByHarper Ellington October 27, 2025October 27, 2025

Introduction

This easy banana bread recipe is incredibly moist and full of flavor, thanks to the addition of sour cream and brown sugar. With simple ingredients and minimal prep, it’s perfect for both beginners and experienced bakers looking for a delicious treat.

A close-up image of a thick slice of moist banana bread with a golden brown crust on top. The inside shows a dense texture with small dark chocolate chips and chunks of walnut or banana pieces spread evenly throughout. The slice is set on a white marbled surface, giving a clean background which contrasts with the warm tones of the bread. The focus is on the detailed crumb and toppings inside the bread photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup cinnamon sugar (to dust buttered pans)
1/3 cup butter (softened)
1 1/4 cup brown sugar
2 large eggs
4 very ripe mashed bananas
1 cup full-fat sour cream
2 teaspoons vanilla extract
2 teaspoons cinnamon powder
1/2 teaspoon sea salt
1 1/2 teaspoons baking soda
2 1/4 cups flour (fresh ground or all-purpose)
Optional: 1 cup chopped pecans
Optional: 1/2 cup mini semisweet chocolate chips

Instructions

Step 1: Adjust the oven rack to the middle position and preheat your oven to 325 degrees Fahrenheit.
Step 2: Generously butter two 7-inch loaf pans, then dust them evenly with cinnamon sugar. Set aside.
Step 3: In a large mixing bowl, blend the softened butter and brown sugar until combined.
Step 4: Add the mashed bananas to the bowl, then stir in sour cream, eggs, and vanilla extract. Mix until well combined.
Step 5: Add the flour, cinnamon, baking soda, and sea salt to the bowl. Mix just until the dry ingredients are incorporated evenly.
Step 6: If using, gently fold in pecans and/or mini chocolate chips to your batter.
Step 7: Pour the batter evenly into the prepared loaf pans.
Step 8: Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Remove the bread from the oven and allow it to cool completely before slicing.
Step 10: Use a bread knife to cut slices and enjoy your moist banana bread!

Tips & Variations

Use very ripe bananas for the best natural sweetness and moisture.
Butter is essential for flavor; avoid substituting it with margarine or oils.
Adding sour cream ensures extra moistness—full fat is best.
Try adding chopped walnuts or dried fruit instead of pecans for variation.
For a sweeter twist, sprinkle additional cinnamon sugar on top before baking.

Storage

Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. To reheat, warm slices in the microwave for 15-20 seconds or toast lightly.

How to Serve

The image shows a close-up of a moist banana bread loaf sliced horizontally to reveal its inside texture. The loaf has a golden-brown crust with a slightly crunchy look, and the inside is light tan with visible dark chocolate chips and small chunks of banana scattered throughout. The texture looks soft and dense with tiny air holes. The bread is placed on a white marbled surface, focusing on the detailed crumb and mix of ingredients inside the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of sour cream?

Yes, you can substitute full-fat plain yogurt for the sour cream, but the texture and moisture may be slightly different.

Can I make this banana bread dairy-free?

This recipe relies on butter and sour cream for moisture and flavor, so substituting with dairy-free alternatives may affect texture. Use dairy-free butter and coconut yogurt as possible substitutes, but results may vary.