Sour Cream Banana Bread

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This sweet and moist Sour Cream Banana Bread is spiked with chocolate chips for extra flavor. It also has a secret ingredient – almond flour! – that makes it incredibly tender and rich.

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Sour cream banana bread in a loaf pan with bananas and other ingredients around it.

Banana bread is a cozy bake that always makes everyone in the house happy. And I love swirling in a handful of chocolate chips to take it over the top. This sour cream banana bread recipe has everything you love about an easy banana bread recipe, plus tangy sour cream and nutty almond flour to give it extra richness.

Why You’ll Love This Sour Cream Banana Bread Recipe

  • Packed with bananas. It wouldn’t be banana bread without bananas! There are plenty of ripe bananas in this bread and a banana baked onto the surface for even more of that wonderful banana flavor.
  • Amazing texture. Adding a little almond flour to your baking recipes infuses the finished product with extra moisture and a lovely, tender crumb that sets them apart.
  • Easy prep. Set aside 15 minutes or less, which is all you’ll need to quickly put together this banana bread with sour cream. And while the instructions call for using an electric mixer, you can get away with using a whisk and a spoon to make the batter, saving you even more time.
Ingredients for sour cream banana bread are labelled and portioned out: bananas, brown sugar, almond flour, sour cream, all-purpose flour, baking powder, eggs, vanilla, salt, chocolate chips, butter.

What You’ll Need

Here’s a glance at the ingredients in this sour cream banana bread recipe. Check the recipe card for the detailed ingredient amounts.

  • All-Purpose Flour – Make sure to use the spoon and level method to measure your flour – don’t scoop! – to ensure that the cake isn’t too dense.
  • Almond Flour – I prefer to use almond flour rather than coarser almond meal to make this sweet bread because it blends better into the batter.
  • Baking Powder Before you start, check the expiration date on your baking powder to ensure it’s fresh and will help the bread rise correctly.
  • Salt – Use fine sea salt or table salt in this recipe.
  • Eggs – Most baking recipes are developed using large eggs.
  • Brown Sugar – I prefer to use light brown sugar but you may also use dark brown sugar.
  • Bananas – You’ll need very ripe bananas to add to this bread – the browner the skins, the better! You’ll also need a banana to add to the top of the bread.
  • Butter – Unsalted butter is best so that it doesn’t compete with the sweetness of the bread.
  • Sour Cream – I use whole-fat sour cream for the most richness, but low-fat sour cream can be used in a pinch.
  • Chocolate Chips – Use your choice of chocolate chips – I prefer semisweet chocolate chips.
  • Vanilla Extract – A little pure vanilla extract adds depth of flavor.
Overhead view of banana bread and two slices cut out from it.

How To Make Banana Bread With Sour Cream

Follow along with my method for sour cream banana bread below. Find the detailed instructions in the recipe card lower down.

  1. Prepare. Preheat the oven to 350°F and grease a 9×5 inch loaf pan.
  2. Whip eggs. Beat the eggs until pale and foamy.
  3. Add sugar. Then beat in the brown sugar.
  4. Mash bananas. Use a fork to mash the ripe bananas.
  5. Mix in. Add the mashed bananas, melted butter, and room-temperature sour cream to the egg mixture.
  6. Add flours. Sift in the all-purpose flour, almond flour, baking powder, and sea salt.
  7. Combine. Mix the dry ingredients gently into the wet mixture.
  8. Add chocolate. Fold in the chocolate chips.
  9. Place in pan. Pour the batter into the prepared loaf pan and top with the sliced banana.
  10. Bake. Place the loaf pan in the oven and bake for 55-65 minutes. Cool the bread slightly before serving it.
Close-up image of a cut sour cream banana bread with the interior exposed to see the texture and chocolate chips.

Recipe Tips & Variations

My first tip is to use ripe bananas (you’ll thank me for this later)! If you need to make any ingredient substitutions, I’ve included some ideas below, along with a few tips and variation options:

  • Use ripe bananas. This step is important because ripe bananas have a natural sweetness that will infuse the bread with intense flavor, and they will also be softer so that they blend into the batter better. Use bananas that are covered with brown spots on their skins for the best flavor.
  • Swap flour for the almond flour. If you don’t have almond flour on hand, don’t worry. You can substitute an equal amount of all-purpose flour for the almond flour, and the bread will still be very good.
  • Substitute Greek yogurt. If you’re out of sour cream, you can substitute plain Greek yogurt with similar results. To make this cake dairy-free, substitute dairy-free sour cream or yogurt for the sour cream, and use vegetable oil or non-dairy butter for the butter.
  • Add nuts. For a little crunch, fold in toasted, chopped walnuts.
  • Other chocolate: You can use milk chocolate, semisweet chocolate, or even white chocolate chips in this sour cream banana bread.

Serving Suggestions

This moist banana bread is perfect as-is, or you can try spreading bread slices with softened butter, cream cheese, or frosting. Drizzle lemon icing or glaze over the top of the bread.

I love a generous spoonful of Nutella, peanut butter, or another nut butter! Make a chilled Mocha Iced Coffee or pour a glass of Pumpkin Cream Cold Brew to go with a slice of banana bread.

Spreading nutella over a slice of banana bread.

Proper Storage

  • Counter – Sour cream banana bread keeps well and it can be frozen for later, too. To keep it on the counter, wrap the bread in plastic wrap or place it in an airtight container and keep it at room temperature for up to 3 days.
  • Fridge – Place the bread in a sealable bag or airtight container and store it in the fridge for up to 5 days.
  • Freezer – Wrap the cooled loaf or bread slices in plastic wrap and place it in a freezer-safe bag in the freezer for up to 2 months. Thaw the bread completely in the fridge before serving.

More Sweet Bread Recipes To Try

Sour Cream Banana Bread

Sweet and moist Sour Cream Banana Bread is spiked with chocolate chips for extra flavor and almond flour keeps it incredibly tender and rich.
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices


Banana Bread

  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2 large eggs, at room temperature
  • cup light brown sugar
  • 3 large very ripe bananas, peeled
  • ½ cup unsalted butter, melted
  • ½ cup sour cream, at room temperature
  • 1 cup chocolate chips
  • 2 teaspoons pure vanilla extract

For Garnish

  • 1 medium or large banana, sliced longwise into two pieces
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  • Preheat the oven to 350°F. Grease a 9×5 inch loaf pan or line it with parchment paper.
  • In a medium-sized mixing bowl, crack the eggs and beat them using an electric hand mixer until they become fluffy and pale in color. Gradually add the light brown sugar while continuing to beat, ensuring it’s fully incorporated into the eggs. This process helps create a light and airy texture in the banana bread.
  • Use a fork to mash the ripe bananas until they form a smooth paste. Add the mashed bananas, melted butter, and room-temperature sour cream to the egg-sugar mixture. Mix everything thoroughly until well combined.
  • In a separate large bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this might cause the bread to become tough in texture after baking.
  • Fold in the chocolate chips until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan, using a spatula to spread it out evenly.
  • Arrange the sliced banana on top of the batter for a decorative touch. This not only enhances the visual appeal but also adds an extra layer of banana flavor to the finished bread.
  • Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the bread towards the end of the baking time to prevent over-browning.
  • Once baked, remove the banana bread from the oven and allow it to cool in the pan for 10 minutes. This allows the bread to set slightly before transferring it to a wire rack to cool completely.
  • Slicing and serving the bread while it's still warm is great, but allowing it to cool completely will ensure cleaner slices and better texture overall.


Calories: 347kcal | Carbohydrates: 42g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 196mg | Potassium: 194mg | Fiber: 3g | Sugar: 27g | Vitamin A: 394IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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