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Best Easy One-Bowl Sour Cream Banana Bread

one-bowl sour cream banana bread - featured image
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This easy one-bowl sour cream banana bread is tender, moist, and comes together in one bowl without a mixer. The sour cream adds richness and keeps the crumb soft for days, making it the perfect quick bread for breakfast, snack, or dessert.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 1 ½ cups)
  • ½ cup unsalted butter, melted (1 stick)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream (full-fat recommended)
  • 1 ½ cups all-purpose flour (180 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper, leaving overhang on the long sides. If using a glass pan, reduce temperature to 325°F.
  2. In a large mixing bowl, mash the bananas with a fork until smooth with a few small lumps remaining.
  3. Add the melted butter (cooled slightly), granulated sugar, eggs, vanilla extract, and sour cream to the mashed bananas. Stir until well combined.
  4. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently until just combined—a few streaks of flour are okay. If adding nuts or chocolate chips, fold them in now.
  5. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  6. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe, spotty bananas for best flavor. Don’t overmix the batter to avoid tough bread. Let the bread cool completely for cleaner slices. Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

Nutrition

Keywords: banana bread, sour cream banana bread, one-bowl banana bread, easy banana bread, moist banana bread

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