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The Moistest Sour Cream Banana Bread (Easy 1-Bowl Recipe)

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This sour cream banana bread is incredibly moist, tender, and easy to make in one bowl. The sour cream keeps every bite soft and flavorful, making it the best banana bread you’ll ever try.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (about 2–3 medium) very ripe bananas, mashed
  • ½ cup (120g) full-fat sour cream, room temperature
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • 1 tablespoon turbinado sugar (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed ends with butter or nonstick spray.
  2. In a small bowl, mash the bananas with a fork until mostly smooth with a few small lumps. Set aside.
  3. In a large mixing bowl, whisk together the flour, baking soda, and salt.
  4. In a separate medium bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, mashed bananas, and sour cream. The mixture may look slightly lumpy.
  5. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix; a few small lumps are okay.
  6. If using, gently fold in nuts or chocolate chips.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Sprinkle turbinado sugar on top if desired.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil after 40 minutes.
  9. Cool in the pan for 10 minutes, then use the parchment sling to lift the bread out and transfer to a cooling rack. Cool completely before slicing.

Notes

Use overripe bananas for best flavor. Do not overmix the batter. Room temperature ingredients are important for even mixing. Let the bread cool completely before slicing to avoid a crumbly texture. For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan adaptation, use coconut oil, flax eggs, and plant-based sour cream.

Nutrition

Keywords: banana bread, sour cream banana bread, moist banana bread, easy banana bread, one bowl banana bread

Find it online: https://livelybite.com/the-moistest-sour-cream-banana-bread-easy-1-bowl-recipe/