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Judy John

Cinnamon Sour Cream Banana Bread Recipe

This cinnamon sour cream banana bread combines warm spice with a moist, tender crumb for a rich and comforting loaf.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread Batter
  • 2 ripe bananas mashed
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/3 cup oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Equipment

  • Mixing Bowl
  • Whisk
  • Loaf Pan
  • Oven
  • Spatula
  • Cooling Rack

Method
 

  1. Preheat oven and grease loaf pan for even baking.
  2. Mash bananas until mostly smooth with slight texture.
  3. Whisk sugar, sour cream, oil, egg, vanilla, and cinnamon.
  4. Add mashed bananas and mix until fully combined.
  5. Stir in flour, baking soda, and salt gently.
  6. Pour batter into pan and smooth the top.
  7. Bake until golden and center stays soft but set.
  8. Cool before slicing to keep moisture and structure intact.

Notes

For softer texture, avoid overmixing batter. Bake slightly longer for firmer slices or less for extra moist crumb. Freeze slices wrapped tightly for later use. Add nuts or chocolate chips for variation. Store covered at room temperature up to three days or refrigerate for extended freshness.