This banana bread doesn’t mess around—it’s soft, rich, and just the right amount of sweet. It’s one of those recipes that fills the kitchen with that warm, buttery banana smell that makes everyone wander in asking, “Is it ready yet?” The secret here is sour cream—it gives the loaf that super moist, velvety texture without feeling heavy. A little tang, a little sweetness, and a lot of comfort in every slice.
I’ve made this one enough times to know it’s a winner for breakfast, an afternoon snack, or those “oops, I forgot to bring something” moments. You can add nuts if you like a little crunch (pecans or walnuts are my go-tos), or skip them for a smoother loaf. Either way, it’s the kind of bake that’ll disappear faster than you expect—especially if you serve it warm with a smear of butter.
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yield: 1 loaf
Ingredients
- ½ cup (1 stick) butter, softened, plus more for greasing
- 1 cup sugar
- 2 large eggs
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup mashed very ripe bananas (about 3 medium)
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
Instructions
Preheat and Prep:
Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with butter and set aside.
Cream Butter and Sugar:
In a stand mixer fitted with a paddle attachment, beat the butter and sugar until pale and fluffy.
Add the Eggs:
Beat in the eggs one at a time until fully combined.
Mix the Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Add the dry mixture to the butter mixture and mix until just combined—don’t overdo it.
Add the Flavor:
Stir in the mashed bananas, sour cream, and vanilla. Mix until smooth and creamy.
Add the Nuts:
Fold in the chopped nuts if you’re using them, then pour the batter into the prepared pan.
Bake:
Bake for about 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and your kitchen should smell amazing.
Cool and Serve:
Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing. (Good luck waiting that long.)
Storage Tips
Once cooled, wrap tightly in plastic wrap or parchment and store in an airtight container at room temperature for up to 4 days. If you live somewhere humid—like here in Florida—pop it in the fridge instead and let it come back to room temp before serving.
Freezer Tip
Banana bread freezes like a champ. Wrap the whole loaf (or individual slices) in plastic wrap, then seal in a freezer bag. It’ll keep for up to 3 months. When the craving hits, just thaw a slice and warm it up—it tastes freshly baked all over again.
There’s something about banana bread that just feels like home. Maybe it’s the smell, maybe it’s that first warm bite, but one thing’s for sure—this one earns its title as “the best.”