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Sour Cream Banana Bread
5 from 6 votes

Sour Cream Banana Bread

Made with sour cream for the perfect texture and tangy flavor and a sweet streusel topping, this sour cream banana bread is a classic recipe that everyone will love.

Prep Time
15 mins
Cook Time
1 hr 5 mins
Additional Time
1 hr
Total Time
2 hrs 20 mins
Servings: 10
Course: Breakfast, Snacks

Ingredients

For the streusel
  • ¼ cup light brown sugar lightly packed
  • ¼ cup all-purpose flour
  • ¼ teaspoon ground cinnamon
  • pinch salt
  • 2 tablespoons butter melted, unsalted
For the bread
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 ¼ light brown sugar lightly packed
  • 6 tablespoons butter room temperature, unsalted
  • 1 egg room temperature, large
  • 3 banana mashed (about 1 1/2 cups, very ripe
  • 8 ounces sour cream room temperature (1 cup)
  • 1 teaspoon vanilla extract pure

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Grease (1) 9 x 5 x 2.75-inch loaf pan and line with parchment paper.
  2. Prepare the Streusel: In a medium bowl, mix together the brown sugar, flour, cinnamon, and salt. Add melted butter and stir until small clumps form. Place streusel in the freezer while you prepare the banana bread batter.
  3. In a large bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the brown sugar and butter on medium speed until light and fluffy; about 3 minutes.
  5. Add in the egg, mixing until incorporated. Add in the bananas, sour cream and vanilla and mix until fully combined.
  6. With the mixer on low, gradually add in the flour mixture and mix until just combined.
  7. Spread the batter in the prepared loaf pan and top with the streusel topping.
  8. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool bread in the pan for about 20 minutes before removing the loaf to a wire rack to cool completely.

Notes

  • Store well wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • Helpful resources:
  • Adapted from allrecipes.
  • Before you start baking, make sure you know how to measure flour correctly. This will help your banana bread turn out perfect every time.
  • If you are out of brown sugar, make a simple brown sugar substitute using 2 ingredients.
  • Did your brown sugar harden in the pantry? Check out my tips on how to soften brown sugar and save yourself a trip to the grocery store.
  • Make sure the butter and egg for the bread batter are at room temperature before you use them. Check out my post on how to bring butter and eggs to room temperature for some tips on this.
  • This recipe using the creaming method for mixing the butter and sugar. If you aren't sure what to look for when doing this step, take a look at my post on how to cream butter and sugar.