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

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4.5 15 15
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I just love this wonderful, moist banana bread! No one can ever tell it's been "lightened up." —Stephanie Marchese
Featured In: Banana Bread A to Z
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 (0 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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MY REVIEW User ID: 2044675 245788
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!"

fefekeefe User ID: 5871253 47392
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!"

Glamourchic User ID: 6170828 124545
Reviewed Feb. 14, 2013

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

rhondadc23 User ID: 6195560 205515
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!!!"

lurky27 User ID: 1251896 205514
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"

darcymom User ID: 3727560 88329
Reviewed Oct. 28, 2011

"Loved this! But, as always I made changes. Used eggs, not substitute. Used regular sour cream, not low fat. But I did sub 9 heaping Tlbs of flax seed and lowered "veg" oil by 3+ Tlbs. Also added lots of blueberry juice infused "Craisins" and a heavy dose of vanilla bean paste. Doubled the recipe and turned out great. Next time though I will add another banana, mine were on the small side. This will be my "go-to" banana bread recipe from now on:) Husband loved it and he's the bb lover!"

htrewern User ID: 5881885 47341
Reviewed Mar. 16, 2011

"Loved this recipe. I made it with 2 eggs instead of the egg substitute. The sour cream made the bread really moist. Big hit at our house!!"

lareeone User ID: 2203881 128765
Reviewed Mar. 14, 2010

"So easy to make and so delicious. I tried this for the first time about 2 years ago and have been making it ever since. I just made a couple loaves and sent them off in the mail to my granddaughter."

DennieZim User ID: 1497682 92011
Reviewed Jan. 6, 2010

"Best banana bread ever! I have tried several recipes and this is the only one I make over and over again."

mother of 3 User ID: 1726536 88327
Reviewed Sep. 18, 2009

"I've substituted 2 eggs for 1/2 cup egg substitute, and it worked fine in pumpkin bread."

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