Sour Cream Banana Bread – A Delicious Baking Indulgence

If you’ve been following my baking journey for some time, you’ll likely know about my fondness for Dominique Ansel’s banana bread. Recently, however, I’ve been expanding my repertoire of favorite banana bread recipes.

The heartiness of my oatmeal banana bread, the peanut butter twist in my peanut butter banana bread, and now the delightful tanginess paired with sweet streusel topping in this sour cream banana bread has captured my heart. If you’re as passionate about banana bread as I am, this recipe undoubtedly warrants a regular spot on your baking list.

Bakers familiar with buttermilk (or a suitable substitute) know that ingredients rich in lactic acid help keep baked goods tender and moist, adding a delightful tang to the flavor profile. This is why recipes like sour cream coffee cake, blueberry biscuits, and pistachio muffins shine. This sour cream banana bread, enriched by a generous cup of sour cream, achieves a beautiful texture that pairs perfectly with the natural sweetness of ripe bananas. Top it with a brown sugar streusel, and you’ll find it nearly impossible to resist a second slice!

This recipe is designed for a standard 9×5-inch loaf pan, making it accessible whether you’re a fan of Dominique Ansel or prefer my own twist on banana bread like my pineapple version. I assure you, your family will love this recipe!

Although the method for this banana bread might differ slightly from other quick bread recipes, it remains easy to prepare.

Ingredients You’ll Need

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 1/4 cups lightly packed light brown sugar
• 6 tablespoons room-temperature unsalted butter
• 1 large egg (room temperature)
• 3 very ripe, mashed bananas
• 8 ounces (1 cup) room-temperature sour cream
• 1 teaspoon vanilla extract

Don’t worry too much about the size of your bananas; about 1 1/2 cups of mashed banana will suffice. If you’re not a fan of sour cream, plain Greek yogurt can be used instead, offering a slightly different flavor while maintaining the essential texture. Mini chocolate chips or chopped nuts like pecans or walnuts can easily be included in the batter; I suggest using about 1 cup.

Streusel Topping Ingredients

• 1/4 cup lightly packed light brown sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• A pinch of salt
• 2 tablespoons melted unsalted butter

Method

Start by preparing the streusel: Mix together the brown sugar, flour, cinnamon, and salt in a medium bowl. Add the melted butter and stir until clumps form. Set the streusel in the freezer while you work on the banana bread batter.

In a large bowl, whisk together the flour, baking soda, salt, and cinnamon, setting it aside.

Using a stand mixer or an electric mixer, cream the brown sugar and butter together on medium speed until light and fluffy—about 3 minutes. Incorporate the egg, then add in the bananas, sour cream, and vanilla, mixing until combined.

With the mixer on low speed, gradually add the flour mixture until just combined. Spread the batter into the prepared loaf pan and top with the streusel.

Bake the sour cream banana bread at 350°F for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.

Store your cooled sour cream banana bread, tightly wrapped, at room temperature for up to 3 days, or in the refrigerator for up to 5 days for extended freshness. For long-term storage, wrap the entire loaf in plastic wrap followed by heavy-duty foil and freeze for up to 3 months. Thaw at room temperature for a few hours before enjoying. Individual slices can also be frozen by wrapping them in plastic wrap and storing them in a zip-top freezer bag; simply microwave for 30-60 seconds to thaw and warm.