Sour Cream Banana Bread Recipe
Sour Cream Banana Bread Recipe photo by Taste of Home

Sour Cream Banana Bread Recipe

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I just love this wonderful, moist banana bread! No one can ever tell it's been "lightened up." —Stephanie Marchese
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES: 18 servings


  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/2 cup egg substitute
  • 1/2 cup canola oil
  • 1/2 cup fat-free sour cream
  • 1 teaspoon vanilla extract

Nutritional Facts

1 slice: 186 calories, 7g fat (1g saturated fat), 1mg cholesterol, 332mg sodium, 28g carbohydrate (0g sugars, 1g fiber), 3g protein Diabetic Exchanges:1 starch, 1 fruit 1 fat


  1. Coat a 9-in. x 5-in. loaf pan with cooking spray and dust with flour; set aside.
  2. In a large bowl, combine the flour, sugar, baking soda and salt. Combine the bananas, egg substitute, oil, sour cream and vanilla; stir into the dry ingredients just until moistened.
  3. Pour into prepared pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (18 slices).
Originally published as Sour Cream Banana Bread in Country Woman May/June 2003, p37

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Reviewed Mar. 22, 2016

"I am a banana bread connoisseur and this is one of the best recipes I have ever made! I can't imagine anyone not giving this 5 stars, it is so good. I used regular eggs and regular sour cream. I did however add extra sour cream for extra moistness. I would imagine that the yogurt- flavored or plain would be great as well. My loaf was gone in just a couple of hours. This is going in my recipe box!"

Reviewed Apr. 8, 2014

"One of the very best banana breads I have ever had! Big hit at my house and we are lucky if it lasts even one day!"

Reviewed Feb. 14, 2013

"Definitely a keeper! My banana bread is never moist, the sour cream made this bread very moist & delicious. Very good!"

Reviewed Aug. 9, 2012

"I have made this recipe several times. I use brown rice flour & greek yogurt instead of all-purpose flour and sour cream. I also add some unsweetened applesauce to make up for the dryness of the brown rice flour. Wonderful!!!"

Reviewed Mar. 13, 2012

"Sorry to be a party pooper. Not my favorite banana bread recipe. It's missing that "wow" factor for me.

~ Theresa"

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