Sour Cream Banana Bread

Here is the thing about banana bread: as each recipe gets passed along someone adds a banana. And if they didn’t add a banana, they added more vanilla. Eventually there will be a banana bread recipe that is nothing but bananas and vanilla. I have never been offered a slice of homemade banana bread without the whisper of the baker’s banana bread secret, “The recipe called for 3 bananas, but I added 4.” Always said with a gleam in their eye. These banana bread baking rebels are everywhere.

And yes, *of course* I added an additional banana. It’s banana bread baking tradition! I’m not about to mess with it.

If there was a chart showing my banana bread baking activity through out my adult life, there would’ve been a dramatic spike about two years or so ago with the advent of AmazonFresh. If you aren’t lucky enough to live in Seattle, but are instead lucky enough to live where you do, you might not be familiar with AmazonFresh. It’s home grocery delivery powered by Meaning I get soy milk, peaches and the JavaScript book sitting to my left wondering why I haven’t opened it in three days delivered to my doorstep with the mere click of a trackpad.

But more than just the ease of delivery, it’s this deal that’s responsible. Barring a pet monkey, a mere mortal can’t possibly expect to eat their way though the cubic yard of bananas this value pack gets you. So what’s a girl to do? Bake banana bread! What else is a girl to do? Give away loaf after loaf of it to her friends! Suddenly, I’m very popular.

This has been my go-to banana bread recipe for some time, mainly because I’m a sucker for sour cream in baked goods. This bread is dense, moist (seriously, what is a good synonym for moist?) and banana-ful. I urge you to give it a go. And I further urge you, no dare you, to add another banana.

Sour Cream Banana Bread

(adapted from Cooking Light)


1 cup sugar
1/4 cup butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas OR IS IT FOUR?)
1/4 cup milk
1/4 cup sour cream
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
Cooking spray for pan


Preheat oven to 350°.

Combine sugar and butter in a bowl; beat at medium speed of a mixer until pale yellow and fluffy. Add mashed banana, milk, sour cream, and egg; beat well.

Combine flour, baking soda, and salt in a separate bowl; whisk to blend. Add dry ingredients to creamed mixture – 1/2 then beat until combined, then the last half, beat until combined.

Spoon batter into loaf pan coated with cooking spray. Bake at 350° for 55-65 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes; remove from pan. Let cool completely.

(As you can see, I made a double batch. So. Many. Bananas.)


  1. Posted September 6, 2010 at 11:13 am | Permalink

    Firstly, I want to say thank you for stopping by Foodie House! Secondly, I’m cracking up because I am currently working on a post for banana bread…turned cupcakes. I’m also laughing because I’m a sucker for sour cream baked goods as well. AND I totally get the “extra” stuff. My mom is a classic “extra” person. She does it to nearly every recipe. Sometimes it works, sometimes it doesn’t. But I agree, with banana bread, you cannot go wrong!

    I love your blog, great pictures and such a calming layout. Easy to read and inviting. Nice to meet you!

  2. altrooheather
    Posted September 6, 2010 at 11:41 am | Permalink

    Hi Lauren! I enjoyed your SBUX story. I have worked many a coffee shop job but never with such a co-worker. I’m glad she kinda came around. But if that iced mocha is as good as it looks — totally worth it.

    Thank you for stopping by! And the nice compliments! Here’s to an unlimited supply of old bananas!


  3. Posted September 6, 2010 at 2:04 pm | Permalink

    Mmm, the sour cream. Genius!

  4. altrooheather
    Posted September 6, 2010 at 4:48 pm | Permalink

    Isn’t it though? Love sour cream in sweet things. Kinda hate it everywhere else.

  5. Posted September 6, 2010 at 5:41 pm | Permalink

    Inspired by you I just put a batch of this in the oven plus pecans. Can’t wait to try it!

  6. altrooheather
    Posted September 6, 2010 at 6:06 pm | Permalink

    Oh yay! Pecans will be delish. Does your house smell good yet?

  7. Posted September 8, 2010 at 1:21 pm | Permalink

    This cracked me up, “This whisper of the baker’s banana bread secret…” so true! For the record, I LOVE baked goods with either buttermilk, yogurt or sour cream in them: so moist!

  8. altrooheather
    Posted September 8, 2010 at 1:29 pm | Permalink

    It’s my favorite thing. Followed by the “I added more chocolate chips” chocolate chip cookie baker. Hee hee.

  9. kyle
    Posted March 25, 2011 at 3:57 pm | Permalink

    When do I put in the vanilla ?

  10. altrooheather
    Posted June 25, 2011 at 11:38 pm | Permalink

    Hi Kyle — you can add it with the bananas!

  11. Posted May 1, 2011 at 2:49 pm | Permalink

    Trying this one out as we speak. I can’t wait to try it..mmm sour cream 😉

  12. altrooheather
    Posted June 25, 2011 at 11:38 pm | Permalink

    I hope it turned out and you lurved it!

  13. Laura
    Posted November 21, 2011 at 8:43 pm | Permalink

    Love banana bread!

  14. heather b.
    Posted November 28, 2011 at 10:05 pm | Permalink

    It’s a favorite!

  15. Louise
    Posted May 2, 2013 at 12:44 am | Permalink

    Hi! I only have normal cream (not sour), can I add this? :-)

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