Out of Sour cream, one case
Sour cream substitute for banana bread
6 options, ranked, with the exact amount
Use Plain Greek yogurt (full-fat)
Same amount as the sour cream
In banana bread, replace sour cream with the same amount of full-fat plain Greek yogurt: ½ cup for ½ cup. It brings the same acid for the baking soda and nearly the same thickness, so the loaf rises and stays moist the way the recipe intends. Buttermilk also works at ¾ the amount, and cream cheese works once it is thinned with milk and a little lemon juice.
- Verdict —
- Works
- The tweak —
- Stir it smooth and measure it level, ½ cup for ½ cup.
- Best for —
- any banana bread recipe that calls for sour cream
- Pantry —
- Likely in your cupboard
One casethe full sour cream card
Every option, one card
Ranked| # | Substitute | Instead of sour cream | Verdict |
|---|---|---|---|
| 1 | Plain Greek yogurt (full-fat)any banana bread recipe that calls for sour cream | Same amountWorks | Works |
| 2 | Plain yogurt (regular, whole-milk)when the yogurt in the fridge is not Greek | Same amountTweak it | Tweak it |
| 3 | Buttermilkloaves raised with baking soda | ¾ cup per cupTweak it | Tweak it |
| 4 | Cream cheese + milka richer, denser banana bread | ¾ cup cream cheese + ¼ cup milk per cupTweak it | Tweak it |
| 5 | Mayonnaisewhen there is no dairy in the fridge | Same amountTweak it | Tweak it |
| 6 | Unsweetened applesaucea lower-fat loaf | Same amountYou'll taste it | You'll taste it |
Plain Greek yogurt (full-fat)
a sharper, brighter tang
The closest match in the fridge: cultured, acidic and almost as thick as sour cream. The acid reacts with the baking soda the same way.
- Best for
- any banana bread recipe that calls for sour cream, banana muffins, loaves raised with baking soda
- Prep
- Stir it smooth and measure it level, ½ cup for ½ cup.
- Suits
- vegetarian
- Contains
- dairy
- Where it fails
- Nonfat Greek yogurt bakes a drier, slightly rubbery loaf. Use full-fat, or add 1 tbsp of oil or melted butter per ½ cup of nonfat yogurt.
Plain yogurt (regular, whole-milk)
the same mild tang
Unstrained yogurt has the same tang and acid but is thinner than sour cream, so the batter comes out a little looser.
- Best for
- when the yogurt in the fridge is not Greek, banana muffins
- Prep
- Use the same amount. If the recipe also has milk or another liquid, hold back 2 tbsp of it.
- Suits
- vegetarian
- Contains
- dairy
- Where it fails
- Flavored or sweetened yogurt adds sugar and vanilla the recipe did not plan for.
A looser batter can take about 5 minutes longer to bake through. Test the center with a skewer.
Buttermilk
the same tang, less richness
Buttermilk has the acid of sour cream and almost none of its fat or body, so use less of it: 6 tbsp for each ½ cup of sour cream.
- Best for
- loaves raised with baking soda, when buttermilk is already open
- Prep
- Use 6 tbsp buttermilk per ½ cup sour cream. If the recipe has another liquid, cut it by 1 to 2 tbsp.
- Suits
- vegetarian
- Contains
- dairy
- Where it fails
- The batter is looser and the crumb is a little less tender. A full cup-for-cup swap makes the batter too wet and the center bakes gummy.
For a richer loaf, add 1 tbsp melted butter along with the buttermilk.
Cream cheese + milk
milder and slightly cheesy
Cream cheese is richer and much less sour than sour cream. Thinned with milk and sharpened with lemon juice it gives a dense, moist loaf.
- Best for
- a richer, denser banana bread, when cream cheese is what is in the fridge
- Prep
- For ½ cup sour cream, beat 6 tbsp room-temperature cream cheese smooth, then beat in 2 tbsp milk and ½ tsp lemon juice.
- Suits
- vegetarian
- Contains
- dairy
- Where it fails
- Cold cream cheese leaves white lumps in the batter that do not bake out. Without the lemon juice a soda-only loaf rises less.
Mayonnaise
not noticeable once baked; the crumb is slightly more yellow
Mayonnaise is oil, egg and acid, which is the job sour cream does in a quick bread. Baked into a banana loaf it is hard to taste.
- Best for
- when there is no dairy in the fridge, a very moist loaf
- Prep
- Use the same amount of full-fat mayonnaise and add ½ tsp sugar per ½ cup.
- Suits
- dairy-free
- Contains
- egg
- Where it fails
- Light mayonnaise and sweet salad-dressing spreads have more water and sugar and bake differently. Use regular mayonnaise.
Contains egg.
Unsweetened applesauce
a little sweeter and fruitier, with no dairy tang
Applesauce replaces the moisture and some of the acid, but it has no fat. The loaf comes out moist, denser and less rich.
- Best for
- a lower-fat loaf, a dairy-free loaf, when the recipe already has butter or oil
- Prep
- Use the same amount of unsweetened applesauce. If you only have sweetened, cut the sugar in the recipe by 1 tbsp per ½ cup.
- Suits
- vegan, dairy-free
- Where it fails
- The crumb is tighter and can turn gummy if the loaf is underbaked. Do not also replace the butter or oil with applesauce in the same loaf.
How it behaves in this recipe
In banana bread, sour cream does three jobs: its acid reacts with the baking soda, its fat keeps the crumb tender, and its thickness adds moisture without thinning the batter. A good swap is acidic and thick. A thin one works if you use less of it.
Tips for substituting sour cream
5 tips- Many banana bread recipes call for ½ cup sour cream. That is ½ cup Greek yogurt, 6 tbsp buttermilk, or 6 tbsp cream cheese beaten with 2 tbsp milk and ½ tsp lemon juice.
- Keep the swap acidic if the recipe uses baking soda. Yogurt, buttermilk and mayonnaise all are; plain milk and plain cream are not, and the loaf rises less and can taste soapy.
- Bring the swap to room temperature for 20 to 30 minutes so it mixes in without overworking the batter.
- Thinner swaps loosen the batter. Bake until a skewer in the center comes out clean, and expect up to 5 to 10 minutes more than the recipe says.
- Crème fraîche also works cup for cup. It is richer and less tangy than sour cream, so the loaf tastes slightly more buttery.
Questions
4 questionsCan I use cream cheese instead of sour cream in banana bread?
Yes, thinned first. For ½ cup sour cream, beat 6 tablespoons of room-temperature cream cheese with 2 tablespoons of milk and ½ teaspoon of lemon juice until smooth. The loaf is denser and richer, with less tang. Do not add the cream cheese cold, or it stays in lumps.
Can I substitute applesauce for sour cream in banana bread?
Yes, in the same amount, with a different result. Unsweetened applesauce keeps the loaf moist but adds no fat, so the crumb is denser and less rich. Keep the butter or oil in the recipe as written; replacing both with applesauce makes a gummy loaf.
Can I leave the sour cream out of banana bread?
Not without replacing it. Sour cream supplies moisture, fat and the acid that reacts with baking soda. If you have none of the swaps here, 6 tablespoons of milk soured with 1 teaspoon of lemon juice or vinegar per ½ cup of sour cream keeps the acid and the moisture, with a slightly leaner crumb.
Can I use milk instead of sour cream in banana bread?
Only soured. Plain milk has no acid and far less body, so the loaf rises less and bakes wetter. Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk, let it stand 5 to 10 minutes, and use 6 tablespoons of that for each ½ cup of sour cream.