This one bowl sour cream banana bread recipe is surprisingly popular for good reason! Very moist and soft, really tasty and easy to make!
One of the best banana bread recipes out there, this bread has been a favorite for over a decade.
And you don’t have to take my word for it! With over 1,000 five-star reviews, its popularity speaks for itself.
Easy Banana Bread Dough
In this recipe, mix the wet ingredients first:
- granulated sugar
- oil or melted butter
- egg
- mashed banana
- creme fraiche
- vanilla
Then add flour, baking soda and salt. It is not necessary to mix them in a separate bowl.
This is a one bowl dough and it’s easy.
Don’t Over Mix
As with all good quick bread recipes, one important key to this recipe is to mix just until the dry ingredients are incorporated.
Over mixing the batter could mean death to a lovely, soft, moist loaf of perfect banana bread.
Easy to Duplicate
This recipe makes a single loaf of banana bread. But it’s easy to duplicate, and I encourage you to do so.
In fact, I often buy a few bunches of bananas to ripen on my kitchen counter to prepare this amazing recipe.
What causes spots on banana bread?
Have you ever wondered why some banana breads have dark spots and others don’t?
I did a lot of reading and testing (I tell you, NERD, and I’m proud of it) to find out why some banana breads have a light crumb and other recipes have dark spots like you’ve seen. in these pictures.
Tell me the reason? Baking powder.
Banana bread recipes with higher baking soda and less baking powder are slightly darker and more blotchy. This Sour Cream Banana Bread has a teaspoon of baking soda and no baking soda…and it definitely results in darker spots.
This lighter buttermilk banana bread uses only 1/8 teaspoon of baking powder (and one tablespoon of baking powder).
Classic creme fraiche banana bread
For a classic, traditional, perfect banana bread recipe, you can’t go wrong with this banana bread with sour cream.
If you take a quick look at the comments, it’s easy to see that many, many, many of you have fallen in love with this banana bread over the years. This recipe has over 500 5-star reviews!
No wonder! It’s easy – one bowl! Delicious – very moist and tender!
This is one of the best banana bread recipes.
Frequently asked questions about creme fraiche banana bread
Can I make this recipe into muffins?
Many readers over the years have done so. They reported good results. The recipe makes approximately 17-20 muffins (bake them at the same temperature as in the recipe and check them for 17-18 minutes).
Can I replace the creme fraiche with buttermilk or regular milk?
Buttermilk can be used as a substitute for sour cream (the batter will be thinner, but that’s fine). Substituting sour cream for dairy milk or non-dairy milk can affect the texture and overall result of the bread because the recipe calls for the acidity of the sour cream (or buttermilk) to be just right.
Can I add nuts, chocolate chips or other toppings?
Yes, it’s great! Mix them with the flour (don’t overmix!).
creme fraiche banana bread
Yield: 12 slices (1 loaf)
Preparation time: 15 min.
Cook time: 1 hour
Total time: 1 hour 15 min.
Ingredients
- 1 cup (212 g) granulated sugar (see note to reduce sugar)
- ½ cup oil (see note)
- 2 eggs
- 1 cup (227 g) mashed bananas, approx. 3 bananas
- ½ cup (113 g) sour cream
- 1 teaspoon vanilla
- 1 ½ cups (213 g) all-purpose flour (see note)
- 1 teaspoon baking powder
- ½ tsp salt
Instructions
- Preheat the oven to 350 degrees F.
- Grease and flour a 9X5-inch loaf pan (or several small loaf pans).
- In a large bowl, mix the sugar and oil together. Add egg, banana, sour cream and vanilla; season well.
- Add flour, baking powder and salt; stir until the dry ingredients are moistened. Spread the batter evenly into the prepared pan.
- Bake for 50-60 minutes, until a toothpick in the center of the bread comes out clean.
- Cool for five minutes in the pan. Carefully remove from the cooling rack and cool completely. Store covered at room temperature (the bread also freezes well).
Note
Variations: I often substitute applesauce for some of the flavor (up to half and sometimes use melted butter as a flavor substitute), use 50% whole wheat flour, reduce the sugar to 3/4 cup (especially when using ripe bananas), and often I double the recipe and make two loaves because it freezes.
Flour: Do not pack the flour into the measuring cup. Rinse the flour well, scoop and smooth.
