What do you do with a ripe banana or two? Make banana bread of course! I have the BEST banana bread recipe. I can call it that because my maiden name is Best – so I guess every recipe I have could be called the BEST recipe 
But seriously, this banana bread recipe is the BEST! I have made this banana bread for years. The recipe came from one of those little softcover recipe books you can buy in the grocery store line.
Everyone I have ever made this bread for LOVES it and asks for the recipe. In fact, my friend Allison emailed me the other day asking for it and I promised her it would be on the blog this week.
Last summer when my friend’s teenage daughter had ACL repair surgery the one thing she asked for after her surgery was my banana bread. Of course there was a warm loaf of banana bread for her when she got home from the hospital.
So, if you have some ripe bananas on your counter you now know what to do with them and if you don’t have any – go buy some today!
Sour Cream Banana Bread
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas
1/2 cup sour cream
1 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
Heat oven to 350 degrees. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans). In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.
Sounds yummy! I have everything but the sour cream, and not even plain or vanilla yogurt to substitute, so it will have to wait a few days.
Hey Leigh Anne…. k, I know what I’m doing with those black bananas on my counter when I get home tonight. I’m curious, have you ever added nuts or chocolate (or any other kind of) chips to the recipe?
Carol
I am not a big fan of nuts in my baked goods but I’m sure they would be great. Chocolate chips is a great idea too. I recently saw a recipe for banana bread with white chocolate chips – yum! While in Florida a few weeks ago I had a salad that they put banana bread croutons on – they were delish. I am saving one of my small loaves to give it a try and make croutons out of. Happy baking!!
I love the light color of the bread – that’s my preference with banana bread. I’m saving the recipe to try for sure!
I just finished making banana bread – it literally came out of the oven 10 minutes ago. The recipe I have is nearly identical to yours – with the exception of three things (That’s nearly identical isn’t it LOL) Mine uses butter instead of oil, no sour cream and one less egg. I will have to make your next tiem and compare the two. Thanks so much!!
Kristin
Okay I had 3 small bananas waiting for banana bread. I have a recipe that I love – but it’s so fun to try new recipes. I missed the vanilla – but noticed before I put it into the over – so I used a nice to put drops of vanilla into each muffin tin and then stirred…we’ll see how it comes out
. I don’t have any loaf pans, instead I have a DeMarle muffin pan. Which if you have never tryed the DeMarle products, they are FABULOUS for cooking. I’ll let you know how they turn out.
OK, I finally made it. The recipe has been sitting on our counter for a month now and I have to tell you, it was worth the wait. It is really really good! I would like to try it using butter (I missed that taste from this recipe) but other than that – it is absolutely fabulous!
Kristin
The. Most. Amazing. Bread. Ever.
Thank you!
I tried your banana bread last night and it tastes absolutely wonderful and is so moist! I have two questions, though. Do you have any suggestions on how to freeze bananas? Also, what type of bread pan do you use? I used a glass pan and it browned the bread a little too much although I took it out of the oven as soon as a toothpick came out clean. Any suggestions?
Courtney »
When I freeze bananas I just peel them and then put them in a ziploc bag and toss in the freezer. I use metal bread pans.
The instructions say to grease and flour only the bottom of my loaf pan, which I did. However, one of the corner sides of my loaf stuck to my metal loaf pan when I flipped the pan over to remove the bread. This happen even after I used a sharp kitchen knife to loosen all sides for the pan. Therefore, my advice would be to grease and flour the bottom and all sides of your loaf pan.
Mark
By far one of my most favorite treats of all time! I’ll be making this recipe within the next few days and forwarding to coworkers.
I made this last night. It was so good!! My husband and I couldn’t even wait, we each had a warm slice with butter right out of the oven:) Can’t wait to gobble the entire loaf down! Thanks for another great recipe!!
It’s a two tumbs up recipe. Ohmigosh was it fantastic! My family loved it. Thanks for posting this one. It’s a new fave of ours.
I made this recipe but doubled it as I had several ripe bananas – oh my, how moist and delicious! This is a keeper!
I made this recipe for Banana Bread the other day and it is FANTASTIC! Moist and delicious!! My husband loved it and he didn’t even know it had sour cream in it, which he does not care for at all. He didn’t ask, I didn’t tell. The loaf was gone by the next day! Thanks for this Sour Cream Banana Bread recipe! GREAT!
This is great banana bread,I should have known. I’ve tried several of your recipes and liked them all.I love your blog! My daughter ,her friend and I made the felt flowers at Christmas and gave as gifts we loved those too.
I have made this loaf a half dozen times so far, we love it. The batter itself tastes so darn good my husband can’t wait to lick the bowl.
Great recipe.
Turned out AMAZING!!!!!!
Thanks for the recipe! I substituted brown sugar for regular sugar, since I was out and we made a loaf plus mini-muffins out of it. Turned out great!
This banana bread is addictive! I only made a few changes: replaced the oil with butter and added 1 tsp of cinnamon. I also coated the pan with a cinnamon and sugar mixture and poured the excess on top of the bread before putting it in the oven. AMAZING!!!!!! So moist, so tasty, it’s heaven in my mouth, lol. Thank you for sharing your delightful recipe. This is now my favorite banana bread recipe….I’m baking more this week! Happy Eating:)
I love the idea of coating the pan with cinnamon/sugar and adding cinnamon to the batter! I can’t wait to try that! Thanks for sharing. I am so glad you enjoyed the recipe.