18 Delicious Banana Bread Recipes with Sour Cream for Moist Perfection

There’s nothing quite like the warm, comforting aroma of banana bread wafting through the kitchen—especially when sour cream steps in to guarantee melt-in-your-mouth moisture. Whether you’re a classic loaf lover or craving creative twists, these 18 irresistible recipes prove that banana bread never gets old. Ready to bake your way to perfection? Let’s dive into the ultimate collection of sour cream–enhanced banana bread bliss!

Classic Sour Cream Banana Bread

This ultra-moist banana bread gets its tender crumb from tangy sour cream, making it a standout every time.

Ingredients:

• 1 1/2 cups mashed ripe bananas (about 3 medium)
• 1/2 cup sour cream
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together mashed bananas and sour cream until smooth.
3. In a separate bowl, beat butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Stir in banana mixture. Gently fold in 2 cups flour, 1 tsp baking soda, and 1/2 tsp salt until just combined.
5. Pour batter into the pan. Bake for 55–65 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes before transferring to a rack.

The sour cream adds a subtle richness that balances the sweetness, while keeping the bread irresistibly soft for days.

Tip: For extra flavor, sprinkle turbinado sugar on top before baking for a crunchy crust.

Chocolate Chip Sour Cream Banana Bread

This ultra-moist banana bread gets a tangy twist from sour cream and pockets of melty chocolate in every bite—perfect for using up those spotty bananas on your counter.

Ingredients:

• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sour cream
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk mashed bananas, sour cream, melted butter, eggs, and 1 tsp vanilla until smooth.
3. In another bowl, whisk 1 3/4 cups flour, 3/4 cup sugar, 1 tsp baking soda, and 1/2 tsp salt. Fold dry ingredients into wet ingredients until just combined.
4. Gently fold in 3/4 cup chocolate chips. Pour batter into prepared pan.
5. Bake for 55–65 minutes, until a toothpick inserted comes out clean (a few crumbs are okay). Cool in pan for 10 minutes, then transfer to a wire rack.

The sour cream keeps this loaf tender for days, while the chocolate chips create little pockets of joy in every slice—ideal for breakfast or an afternoon pick-me-up.

Tip: For extra decadence, sprinkle a handful of chocolate chips on top of the batter before baking.

Walnut Sour Cream Banana Bread

This ultra-moist banana bread gets a rich tang from sour cream and a satisfying crunch from toasted walnuts—perfect for lazy weekend breakfasts or afternoon snacking.

Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sour cream
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chopped walnuts, divided

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together mashed bananas, sour cream, melted butter, eggs, and 1 tsp vanilla extract until smooth.
3. In another bowl, combine 1 1/2 cups flour, 3/4 cup sugar, 1 tsp baking soda, and 1/2 tsp salt. Fold wet ingredients into dry until just combined. Stir in 1/2 cup walnuts.
4. Pour batter into the prepared pan. Sprinkle remaining 1/4 cup walnuts on top.
5. Bake for 55–60 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The sour cream keeps this loaf tender for days, while the double dose of walnuts adds texture in every bite.

Tip: For extra depth, toast the walnuts in a dry skillet over medium heat for 3–4 minutes before chopping.

Cinnamon Swirl Sour Cream Banana Bread

This ultra-moist banana bread gets a decadent upgrade with a ribbon of cinnamon sugar swirled right into the batter—sour cream keeps it tender for days.

Ingredients

• 1 ½ cups mashed ripe bananas (about 3 medium)
• ½ cup sour cream
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• ¼ cup packed brown sugar
• 1 tbsp ground cinnamon

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk mashed bananas, sour cream, melted butter, eggs, and 1 tsp vanilla until smooth.
3. In another bowl, mix flour, 1 cup granulated sugar, baking soda, and ½ tsp salt. Fold wet ingredients into dry until just combined.
4. In a small bowl, stir ¼ cup brown sugar and 1 tbsp cinnamon. Pour half the batter into the pan, sprinkle with half the cinnamon sugar, then repeat layers. Swirl gently with a knife.
5. Bake 55–60 minutes, until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a rack.

The sour cream adds a subtle tang that balances the sweetness, while the cinnamon swirl creates pockets of caramelized spice in every slice.

Tip: For extra crunch, sprinkle the top with turbinado sugar before baking.

Blueberry Sour Cream Banana Bread

This moist, tangy-sweet banana bread is studded with juicy blueberries and has a tender crumb thanks to a generous dollop of sour cream—perfect for breakfast or an afternoon pick-me-up.

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 medium)
• ½ cup sour cream
• ½ cup unsalted butter, melted and cooled
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup fresh blueberries (tossed with 1 tbsp flour)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, sour cream, melted butter, eggs, and 1 tsp vanilla extract until smooth.
3. In another bowl, whisk 1 ½ cups flour, ¾ cup sugar, 1 tsp baking soda, and ½ tsp salt. Gently fold into the wet ingredients until just combined.
4. Toss 1 cup blueberries with 1 tbsp flour (to prevent sinking), then fold into the batter.
5. Pour into the prepared pan and bake for 55–65 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The sour cream adds a subtle richness that balances the sweetness, while the blueberries burst with freshness in every bite—no dry, crumbly banana bread here!

Tip: For extra flavor, sprinkle the top with turbinado sugar before baking for a delicate crunch.

Gluten-Free Sour Cream Banana Bread

This gluten-free sour cream banana bread is impossibly moist, with a tender crumb and just the right amount of sweetness—perfect for using up those spotty bananas on your counter.

• 3 medium very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sour cream (full-fat preferred)
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/3 cup melted coconut oil (or neutral oil)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 3/4 cups gluten-free 1:1 baking flour (like Bob’s Red Mill)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk mashed bananas, sour cream, granulated sugar, brown sugar, coconut oil, eggs, and vanilla extract until smooth.
3. In another bowl, whisk gluten-free flour, baking soda, salt, and cinnamon. Gently fold dry ingredients into wet ingredients until just combined (don’t overmix).
4. Pour batter into prepared pan and bake for 55–65 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The sour cream keeps this loaf extra tender, while the double sugar combo creates a caramelized crust that’s downright addictive.

Tip: For even more banana flavor, toast slices lightly in a buttered skillet until golden.

Vegan Sour Cream Banana Bread

This moist, tangy banana bread gets its richness from dairy-free sour cream, making it irresistibly tender with just the right touch of sweetness.

Ingredients:

• 3 medium overripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup vegan sour cream
• 1/3 cup melted coconut oil
• 3/4 cup brown sugar
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon

Instructions:

1. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan.
2. In a large bowl, whisk mashed bananas, vegan sour cream, melted coconut oil, brown sugar, and vanilla extract until smooth.
3. In a separate bowl, sift flour, baking soda, salt, and cinnamon. Gently fold dry ingredients into the wet mixture until just combined (don’t overmix).
4. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted comes out clean. Let cool for 15 minutes before slicing.

The sour cream keeps this loaf ultra-moist for days, while the cinnamon adds a subtle warmth that pairs perfectly with the banana. Tip: For extra decadence, swirl a spoonful of peanut butter into the batter before baking!

Pumpkin Spice Sour Cream Banana Bread

This ultra-moist banana bread gets a cozy upgrade with pumpkin spice and tangy sour cream for a loaf that’s irresistible warm from the oven.

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 medium)
• ½ cup sour cream
• ½ cup canned pumpkin puree
• 2 large eggs
• ½ cup melted unsalted butter, cooled slightly
• 1 tsp vanilla extract
• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk mashed bananas, sour cream, pumpkin puree, eggs, melted butter, and 1 tsp vanilla extract until smooth.
3. In another bowl, whisk 1 ¾ cups flour, ¾ cup sugar, 1 tsp baking soda, ½ tsp salt, and 2 tsp pumpkin pie spice.
4. Fold dry ingredients into wet ingredients until just combined (small lumps are okay). Pour batter into prepared pan.
5. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The sour cream keeps this bread tender for days, while the pumpkin spice adds warmth without overpowering the banana. Perfect with a swipe of cream cheese!

Tip: For extra flair, sprinkle coarse sugar on top before baking for a sparkly, crunchy crust.

Banana Nutella Sour Cream Bread

This moist, swirled banana bread gets a decadent upgrade with pockets of melted Nutella and a tender crumb thanks to sour cream—breakfast just got way more exciting.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sour cream
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup Nutella, slightly warmed

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk mashed bananas, sour cream, melted butter, eggs, and 1 tsp vanilla until smooth.
3. In another bowl, whisk 2 cups flour, 3/4 cup sugar, 1 tsp baking soda, and 1/2 tsp salt. Fold wet ingredients into dry until just combined.
4. Pour half the batter into the pan. Dollop 1/4 cup Nutella over the batter, swirl with a knife, then repeat with remaining batter and Nutella.
5. Bake for 55–60 minutes, until a toothpick inserted comes out clean (avoid Nutella streaks). Cool in pan for 10 minutes before slicing.

The sour cream keeps this bread incredibly moist for days, while the Nutella swirls create gooey surprises in every slice.

Tip: For extra flair, sprinkle coarse sea salt on top before baking—it balances the sweetness perfectly!

Streusel-Topped Sour Cream Banana Bread

This ultra-moist banana bread gets a buttery, crunchy upgrade with a cinnamon streusel topping—perfect for turning breakfast into a treat.

Ingredients:

• 1 1/2 cups mashed ripe bananas (about 3 medium)
• 1/2 cup sour cream
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt

Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 2 tbsp cold unsalted butter, cubed

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk mashed bananas, sour cream, melted butter, eggs, and 1 tsp vanilla until smooth.
3. In another bowl, mix 1 1/2 cups flour, granulated sugar, baking soda, and salt. Fold wet ingredients into dry until just combined. Pour into pan.
4. Make streusel: Combine 1/4 cup flour, brown sugar, and cinnamon. Cut in cold butter with fingers until crumbly. Sprinkle over batter.
5. Bake 55–65 minutes, until a toothpick inserted comes out clean. Cool 15 minutes before slicing.

The sour cream keeps the crumb tender for days, while the streusel adds bakery-worthy texture. (Pro tip: Toast slices for next-level caramelized edges!)

Tip: Freeze overripe bananas in their peels—they’ll mash easily when thawed.

Lemon Zest Sour Cream Banana Bread

This moist, tangy banana bread gets a bright lift from lemon zest and a velvety crumb thanks to sour cream—perfect for breakfast or an afternoon pick-me-up.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup sour cream (full-fat)
• 2 large eggs
• ⅓ cup melted unsalted butter
• 3 very ripe bananas, mashed (about 1 ½ cups)
• 1 tbsp finely grated lemon zest
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking soda, and ½ tsp salt in a bowl.
3. In another bowl, beat ¾ cup sugar, ½ cup sour cream, 2 eggs, and ⅓ cup melted butter until smooth. Fold in mashed bananas, 1 tbsp lemon zest, and 1 tsp vanilla.
4. Gently stir dry ingredients into the wet mix until just combined (small lumps are okay).
5. Pour batter into the prepared pan and bake for 55–60 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a rack.

The sour cream keeps this loaf irresistibly tender, while the lemon zest cuts through the sweetness with a sunny zing—no glaze needed!

Tip: For extra flavor, toast a slice and spread with honey butter.

Maple Pecan Sour Cream Banana Bread

This banana bread is extra-moist thanks to sour cream and gets a cozy upgrade with toasted pecans and a drizzle of maple glaze.

Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sour cream
• 1/2 cup pure maple syrup
• 1/4 cup melted butter, cooled
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped pecans, toasted
• 2 tbsp maple syrup (for glaze)
• 1/4 cup powdered sugar (for glaze)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk mashed bananas, sour cream, 1/2 cup maple syrup, melted butter, eggs, and 1 tsp vanilla until smooth.
3. In another bowl, mix flour, baking soda, and 1/2 tsp salt. Fold wet ingredients into dry until just combined, then stir in toasted pecans.
4. Pour batter into the pan. Bake 55–60 minutes, until a toothpick comes out clean. Cool 10 minutes in pan, then transfer to a rack.
5. Whisk 2 tbsp maple syrup and powdered sugar until smooth. Drizzle over warm bread.

The sour cream keeps this loaf tender for days, while the maple glaze soaks in just enough to sweeten every bite without overpowering the bananas.

Tip: Toast pecans in a dry skillet over medium heat for 3–4 minutes to deepen their flavor before adding to the batter.

Double Chocolate Sour Cream Banana Bread

This ultra-moist banana bread is packed with melty chocolate chunks and a hint of tangy sour cream for the ultimate indulgence—breakfast just got a whole lot sweeter!

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sour cream
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chunks (divided)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk mashed bananas, sour cream, melted butter, eggs, and 1 tsp vanilla extract until smooth.
3. In another bowl, sift 1 3/4 cups flour, 1/2 cup cocoa powder, 1 cup sugar, 1 tsp baking soda, and 1/2 tsp salt. Fold dry ingredients into wet until just combined.
4. Stir in 3/4 cup chocolate chunks, then pour batter into the pan. Sprinkle remaining 1/4 cup chocolate chunks on top.
5. Bake for 55–65 minutes, until a toothpick inserted comes out with just a few crumbs. Cool in pan for 10 minutes before slicing.

The sour cream keeps this bread luxuriously tender, while the double hit of cocoa and chocolate chunks makes it taste like dessert. (Good luck stopping at one slice!)

Tip: For extra fudginess, swap 1/4 cup flour with an equal amount of dark cocoa powder.

Almond Flour Sour Cream Banana Bread

This moist, nutty banana bread gets a tender crumb from sour cream and a rich depth from almond flour—perfect for a cozy breakfast or afternoon snack.

Ingredients:

• 3 medium ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sour cream
• 2 large eggs
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 2 1/2 cups almond flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk mashed bananas, sour cream, eggs, 1/3 cup maple syrup, and 1 tsp vanilla until smooth.
3. Add almond flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Fold gently until just combined (don’t overmix).
4. Pour batter into the prepared pan and bake for 50–55 minutes, until a toothpick inserted comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The sour cream keeps this bread luxuriously moist for days, while the almond flour adds a subtly nutty flavor that pairs perfectly with the bananas.

Tip: For extra richness, swirl a tablespoon of almond butter into the batter before baking!

Banana Caramel Sour Cream Bread

This ultra-moist banana bread gets a decadent upgrade with swirls of caramel and a tangy hint of sour cream—perfect for weekend baking or gifting.

Ingredients

• 1 ½ cups mashed ripe bananas (about 3 medium)
• ½ cup sour cream
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• ¼ cup caramel sauce (plus extra for drizzling)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ½ cups mashed bananas, ½ cup sour cream, ½ cup melted butter, 2 eggs, and 1 tsp vanilla until smooth.
3. In another bowl, mix 1 ½ cups flour, ¾ cup sugar, 1 tsp baking soda, and ½ tsp salt. Fold wet ingredients into dry until just combined.
4. Pour half the batter into the pan. Drizzle 2 tbsp caramel sauce over it, then top with remaining batter. Swirl gently with a knife.
5. Bake for 50–55 minutes, until a toothpick comes out clean. Cool 10 minutes, then drizzle with extra caramel.

The sour cream keeps this bread tender for days, while the caramel adds pockets of gooey sweetness—no one will guess it’s so simple!

Tip: For extra flavor, toast slices lightly and spread with whipped cream cheese.

Spiced Chai Sour Cream Banana Bread

This cozy banana bread gets a fragrant upgrade with chai spices and a tender crumb from sour cream—perfect for lazy weekend mornings.

Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sour cream
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp black pepper (trust us!)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk mashed bananas, sour cream, melted butter, eggs, and 1 tsp vanilla until smooth.
3. In another bowl, whisk 1 3/4 cups flour, 3/4 cup sugar, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp ginger, 1/4 tsp cloves, and 1/4 tsp black pepper.
4. Fold dry ingredients into wet ingredients until just combined (small lumps are okay).
5. Pour batter into prepared pan. Bake 55–60 minutes, until a toothpick inserted comes out clean.
6. Cool in pan 10 minutes, then transfer to a wire rack.

The black pepper adds a subtle warmth that plays beautifully with the sweet bananas—it’s the secret behind that “just-right” chai flavor.

Tip: For extra decadence, drizzle with a spiced glaze: mix 1/2 cup powdered sugar with 1 tbsp milk and a pinch of cardamom.

Banana Coconut Sour Cream Bread

This Banana Coconut Sour Cream Bread is a tropical twist on classic banana bread—extra moist, subtly tangy, and packed with cozy coconut flavor.

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sour cream
• 1/2 cup melted coconut oil, slightly cooled
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup shredded sweetened coconut, plus 2 tbsp for topping

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, sour cream, coconut oil, eggs, and 1 tsp vanilla extract until smooth.
3. In another bowl, combine 1 3/4 cups flour, 3/4 cup sugar, 1 tsp baking soda, and 1/2 tsp salt. Gently fold dry ingredients into the wet mixture until just combined. Stir in 1/2 cup shredded coconut.
4. Pour batter into the prepared pan and sprinkle with remaining 2 tbsp coconut. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The sour cream keeps this bread luxuriously tender, while the toasted coconut adds a whisper of crunch. It’s a weekend treat that feels like a vacation!

Tip: For extra coconut flavor, swap 1/4 cup of the flour with coconut flour (but keep the total liquid ingredients the same).

Oatmeal Sour Cream Banana Bread

This banana bread is extra-moist and tender thanks to sour cream, with a hearty chew from oats—perfect for breakfast or an afternoon snack.

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 medium)
• ½ cup sour cream
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 cup old-fashioned rolled oats
• ¾ cup packed light brown sugar
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk mashed bananas, sour cream, melted butter, eggs, and 1 tsp vanilla extract until smooth.
3. In another bowl, mix flour, oats, brown sugar, baking soda, ½ tsp salt, and ½ tsp cinnamon. Fold dry ingredients into wet until just combined.
4. Pour batter into the prepared pan. Bake for 55–60 minutes, until a toothpick inserted comes out clean.
5. Cool in pan for 10 minutes, then transfer to a wire rack.

The oats add a subtle nuttiness and texture, while the sour cream keeps every slice luxuriously soft. Tip: For extra flavor, sprinkle the top with a handful of oats before baking.

Conclusion

With 18 mouthwatering banana bread recipes featuring sour cream for unbeatable moisture, this roundup has something for every baker! Whether you’re craving classic flavors or creative twists, these recipes promise delicious results. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article for later. Happy baking!