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Moist sour cream banana bread loaf with mini chocolate chips, sliced on a wooden board with ripe bananas and a bowl of sour cream in the background

The Best Sour Cream Banana Bread Recipe

This recipe yields a moist and flavorful sour cream banana bread, optionally enhanced with mini chocolate chips. It's an easy-to-make treat perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 Cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/3 Cup Canola Oil
  • 1 Cup Granulated Sugar
  • 2 Large Eggs
  • 5 Tablespoons Sour Cream
  • 1 1/3 Cups Mashed Banana about 2 very large bananas or 3 small
  • 2/3 Cup Mini Chocolate Chips optional

Equipment

  • Oven
  • 9x5-inch Bread Pan
  • Large bowl
  • Whisk
  • Rubber Spatula or Wooden Spoon
  • Tinfoil
  • Knife
  • Cooling rack

Method
 

Instructions
  1. Bring eggs and sour cream to room temperature, then preheat your oven to 350°F.
  2. Prepare a 9x5-inch bread pan by spraying it with nonstick spray.
  3. In a large bowl, whisk together the flour, baking soda, and salt; set aside.
  4. In another bowl, whisk together the oil and sugar, then add the eggs and sour cream, mixing gently without over-whisking.
  5. Add the dry ingredients, mashed banana, and chocolate chips to the wet ingredients, then gently fold until just a few streaks of flour remain.
  6. Pour the batter into the prepared bread pan and bake for 50 minutes; then, cover with tinfoil and bake for an additional 10 minutes.
  7. Once baked, turn off the oven and let the bread rest inside for 2-3 minutes before carefully removing it from the pan and transferring it to a cooling rack to cool, or serve warm.

Notes

Do not overmix the batter to ensure a tender crumb. This banana bread is delicious served warm!