If you love One Bowl Banana Bread with Sour Cream, this recipe is going to become your new obsession! Made in one bowl, this sour cream banana bread is the ultimate bakery-style—super moist, fluffy, and packed with rich banana flavor. This recipe has 1,000+ five-star reviews and has been a favorite for the past 10 years. Whether you’re a beginner or an expert baker, this easy One Bowl Banana Bread with Sour Cream recipe will give perfect results with minimal effort and zero mess. 😍
Imagine: A cozy Sunday morning, the meeting aroma of home-baked bananas and warm bread, and a loaf that just melts in your mouth! This recipe promises just that—and delivers. 🎯 Its secret? Sour cream! It adds a subtle tang and unbeatable moisture that takes the banana bread to next-level soft and flavorful.
In this article, you’ll find everything you need for a perfect One Bowl Banana Bread with Sour Cream: a foolproof recipe, step-by-step instructions, pro tips, nutrition info, and fun variations to make it your own style. 🍌🥮
Why This One Bowl Banana Bread with Sour Cream Is a Game-Changer
✔ One-Bowl Simplicity – Mix everything in one bowl—no need to wash extra dishes!
✔ Incredibly Moist – Sour cream makes every bite super soft and delicious.
✔ Versatile – Customize to your taste by adding nuts, chocolate chips, or spices.
✔ Crowd-Pleaser – One Bowl Banana Bread with Sour Cream has 1,000+ glowing reviews, making it a tried-and-tested favorite!
✔ Freezer-Friendly – Make a double batch, enjoy one now, and one later!
What Sets This Recipe Apart?
What makes this sour cream banana bread so special? These small details are what make it different:
🍌 Sour Cream Magic – One Bowl Banana Bread with Sour Cream not only increases the moisture but also adds a slight tang, giving a perfect balance to the sweetness of the banana.
🥣 One-Bowl Method – Fewer utensils, less hassle—just mix and bake!
✨ Those Signature Speckles – Have you ever noticed the tiny dark flecks in One Bowl Banana Bread with Sour Cream? This happens when baking soda reacts with bananas, proving you’ve baked a perfectly crafted loaf! 🍌🥮
📜 Fun Fact – One Bowl Banana Bread with Sour Cream originated during the Great Depression when people started using overripe bananas. Today, it has become a classic comfort food—and this recipe takes it to the next level! 🚀
Ingredients You’ll Need
Here’s what you’ll need to make this irresistible banana bread:
1 cup (212 g) granulated sugar – Sweetens the bread and helps it brown beautifully.
½ cup oil (or melted butter) – Oil keeps it moist; butter adds extra flavor.
2 large eggs – For structure and richness.
1 cup (227 g) mashed ripe bananas (about 3 medium bananas) – The riper, the better!
½ cup (113 g) sour cream – The key to that tender, moist crumb.
1 teaspoon vanilla extract – Boosts the flavor profile.
1 ½ cups (213 g) all-purpose flour – The foundation of the loaf.
1 teaspoon baking soda – Creates lift and those classic speckles.
½ teaspoon salt – Enhances all the flavors.
Optional Add-Ins
½ cup chopped walnuts or pecans
½ cup chocolate chips (semi-sweet or dark)
1 teaspoon ground cinnamon
Pro Tip: Use bananas that are almost black—they’re sweeter and mash easily, giving your One Bowl Banana Bread with Sour Cream a deeper banana flavor and ultra-moist texture! 🍌✨
Grease and flour a 9×5-inch loaf pan or use parchment paper so the bread comes out smoothly.
2. Mix Wet Ingredients 🥣
Take a large bowl and whisk together 1 cup sugar and ½ cup oil (or melted butter).
Now add 2 eggs, 1 cup mashed bananas, ½ cup sour cream, and 1 teaspoon vanilla and mix well to create the perfect One Bowl Banana Bread with Sour Cream batter. 🍌🥣 This step ensures a rich, moist, and flavorful loaf!
💡 Tip: Use a fork to mash the bananas, leave some small lumps, this will make the texture even better!
3. Add Dry Ingredients 🌾
Now sprinkle 1 ½ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt over the wet mixture to create the perfect One Bowl Banana Bread with Sour Cream batter. 🥣🍌 Mix gently for a soft and fluffy texture!
Mix gently with a spatula or whisk, just enough so that the dry streaks disappear.
⚠️ Warning: Do not overmix, otherwise the bread can become dense and hard.
4. Customize (Optional) 🍫🥜
If you like, you can mix in chopped nuts, chocolate chips, or cinnamon.
5. Bake and Get the Perfect Texture 🔥
Pour the batter into the prepared loaf pan and smooth the top.
Bake your One Bowl Banana Bread with Sour Cream for 50-60 minutes, or until a toothpick inserted comes out clean (or has slightly moist crumbs). 🍌👌 Your kitchen will smell amazing! 😍
If the bread starts to burn on the top, cover with foil for the last 10-15 minutes.
6. Cool and Enjoy! 😋
Let the One Bowl Banana Bread with Sour Cream cool in the pan for 5-10 minutes, then transfer it to a wire rack to cool completely. 🍌✨ Slice and enjoy—either plain, with butter, or with a layer of cream cheese! 😍
Science of Speckles in Banana Bread 🧐🍌
The dark speckles you see on your One Bowl Banana Bread with Sour Cream don’t just look good—they’re a sign of quality! 🤩 The 1 teaspoon of baking soda in this recipe reacts with the natural acids in the bananas and sour cream, creating those tiny dark flecks that indicate a perfectly baked, flavorful loaf.
👉 These speckles mean that the bread is moist, flavorful, and perfectly baked! It’s like a nerd badge of honor for baking lovers.
Nutritional Breakdown (Per Slice) 🍽️
(1 loaf = 12 slices, and the approximate nutrition of each slice is this:)
⚠️ Note: If you add substitutions or mix-ins (like nuts or chocolate chips) to your One Bowl Banana Bread with Sour Cream, the nutrition values may vary slightly! 🍌✨
Fun Variations You Must Try! 🍌✨
👉 Nutty Bliss: Add ½ cup chopped pecans or walnuts for a crunchy twist.
👉 Chocoholic’s Dream: Mix ½ cup chocolate chips and make a chocolaty treat! 🍫
👉 Spiced Up: Add 1 teaspoon cinnamon or a cinnamon-sugar swirl to your One Bowl Banana Bread with Sour Cream for a warm, cozy flavor that takes it to the next level!
👉 Gluten-Free: Use 1:1 gluten-free flour blend instead of regular flour.
👉 Vegan Twist: Make One Bowl Banana Bread with Sour Cream completely plant-based by using dairy-free yogurt instead of sour cream and flax eggs (1 tbsp ground flax + 3 tbsp water per egg) instead of regular eggs! 🌱🍌
Why are you going to make this recipe again and again? 🤩
This sour cream banana bread is not just a recipe, it’s the MVP of the kitchen! 🏆
✅ One Bowl Banana Bread with Sour Cream is quick to make, fail-proof, and delivers a moist, flavorful, and addictive taste! 🍌✨
✅ One-bowl method means less dishes, less tension!
✅ 1000+ people have given it a 5-star rating, so you can imagine how awesome it is! 😍
If you find overripe bananas in your kitchen, don’t throw them away—turn them into a masterpiece with One Bowl Banana Bread with Sour Cream! 🍌✨ Your taste buds will be happy, and you’ll get to hear delicious compliments from your friends too! 😋🎉
Now your turn! 📢
Did you try this banana bread? Share your thoughts, photos and favorite add-ins in the comments! 📝👇 Tag #UltimateBananaBread on social media and show us your amazing creations! 📸✨
And do you want more amazing recipes like this? Subscribe and get the first new recipes in your inbox! 📩🔥
Sour cream makes banana bread super moist, tender, and rich by adding extra fat and acidity. It balances sweetness, prevents dryness, and helps create those classic dark speckles. For the softest, bakery-style loaf, don’t skip it! 🙌
Can I turn this into muffins?
Absolutely! Spoon the batter into a lined muffin tin and bake at 350°F for 17-20 minutes. You’ll get 17-20 muffins—perfect for grab-and-go breakfasts.
What can I use instead of sour cream?
Try plain Greek yogurt or buttermilk for similar moisture and acidity. Regular milk won’t work as well—it lacks the thickness and tang.
How do I store banana bread?
–Room Temperature: Keep in an airtight container for up to 3 days. –Fridge: Store for up to a week. –Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw at room temp.
Can I cut the sugar?
Yes! Reduce to ¾ cup if your bananas are super ripe, or swap in half brown sugar for a caramel-like depth.
Why did my bread sink in the middle?
This could be from underbaking, too much moisture (extra-wet bananas), or opening the oven door too early. Use a toothpick test to ensure it’s done.
