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Judy John

Vanilla Banana Bread Recipe With Sour Cream

This vanilla sour cream banana bread creates a rich, moist loaf with soft texture and balanced sweetness.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
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 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, and vanilla until creamy.
  4. Add mashed bananas and mix until combined.
  5. Stir in flour, baking soda, and salt gently.
  6. Pour batter into pan and smooth evenly.
  7. Bake until golden and center is soft but set.
  8. Cool before slicing to maintain structure and moisture.

Notes

For softer texture, avoid overmixing batter. Bake longer for firmer slices or slightly 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.