My favorite banana bread recipe is the best I’ve ever tasted! I’ll show you how to make an irresistible homemade banana bread loaf that’s ultra-moist and packed with rich, buttery banana flavor. Mix up the batter in minutes. Feel free to add in nuts or chocolate chips!
Who doesn’t love a soft, buttery slice of banana bread? It’s truly the ultimate comfort. Whenever I have ripe bananas that are looking past their prime, banana bread or chewy banana oatmeal cookies are pretty much a given. A slice of homemade banana bread is the perfect snack, great with coffee for breakfast, and you can even call it dessert if you add a scoop of ice cream or whipped cream! This banana bread is so quick and easy to make, and it’s a recipe you’ll come back to again and again.
Why You’ll Never Need Another Banana Bread Recipe
- Beginner-friendly baking. Banana bread is one of those classic, simple recipes that everyone needs to have in their recipe box. No yeast or fancy tools needed.
- It’s moist. There’s nothing like a warm slice of moist banana bread to make you feel all cozy. This loaf will hit all those notes and more.
- Tons of banana flavor. I love how this bread makes the flavor of ripe bananas shine! If you’re a banana lover, then you’re going to love this recipe.
Gather These Ingredients
Every household has its own unique banana bread recipe, and most come down to a simple combination of pantry ingredients. Here’s a quick overview with my notes (scroll down to the recipe card for specific amounts).
- Bananas – Naturally, the star ingredient is bananas. I wanted my bread to have plenty of banana flavor, so this recipe uses a full 2 cups of mashed bananas, about 4 large bananas. I like to mash them up with a muddler or potato masher, but you can also use a fork.
- Dry ingredients – Next up are the dry ingredients. These include all-purpose flour, baking powder, baking soda, and salt. I like to use both baking powder and soda for a nice, soft bread that holds moisture well. Make sure to measure the flour correctly so your bread doesn’t turn out dry.
- Wet ingredients – Sour cream, eggs, and butter. Sour cream makes baked goods so moist and tender! If you don’t have sour cream, Greek yogurt is a good substitute.
- Brown sugar – I like how brown sugar adds a touch of caramelized flavor and extra moisture to the loaf. White granulated sugar will also work, though.
- Cinnamon and vanilla – That little hint of cinnamon is just enough to complement the banana flavor without being overpowering. Vanilla extract can be substituted with vanilla paste if needed.
Optional Mix-Ins
This homemade banana bread is delicious as-is, or you can add easy mix-ins.
- Nuts. To make banana nut bread, add up to ½ cup of chopped walnuts or pecans.
- Chocolate chips. If you’d like to add chocolate, I have a wonderful chocolate chip banana bread recipe for you.
- Blueberries. Add in a handful of fresh or frozen blueberries to make blueberry banana bread.
- Pineapple. Try my hummingbird bread for a version loaded with pineapple chunks, pecans, and spices.
How to Make the Best Banana Bread
Since banana bread is a type of quick bread, there is no yeast or rising time. Just one bowl and a few short steps.
- Cream together the wet ingredients. Cream the butter and brown sugar. Next, mix in the eggs, then the sour cream. Fold in the mashed bananas and vanilla.
- Add the dry ingredients. Now, gently stir in the dry ingredients. Mix the batter just until combined, taking care not to overmix, or you’ll end up with a tough, dense banana bread loaf.
- Bake and cool. Pour the batter into a greased loaf pan and bake at 350ºF for 60-65 minutes. Afterward, let the bread cool in the pan. You can eat banana bread warm or at room temperature. My husband loves warming it up and adding a little butter. I like topping my slices with a drizzle of honey or a sprinkle of cinnamon sugar.
Frequently Asked Questions
I bake this banana bread in a 9×5-inch loaf pan. Baking in a smaller, 8×4-inch pan will produce a taller, denser loaf. A smaller pan also calls for an increase in the baking time.
In addition to the mix-ins mentioned above, you can add a drizzle of maple syrup on top of the freshly baked banana bread, or try adding a streusel before baking (borrow the streusel topping from my banana muffins recipe).
To ripen bananas quickly, place your bananas into a paper bag with an apple. Lightly fold the bag closed and leave it on the counter for a day or two. Apples release gases that help speed up the fruit’s ripening process.
How to Store
- On the counter. If you’re a true banana bread connoisseur, you know it won’t last long. My family usually devours this bread in a day! In case yours lasts longer, store it in an airtight container at room temperature for up to 3 days.
- Refrigerate. You can also store banana bread in the fridge in an airtight container for up to a week.
- Freeze. If you’d like to freeze your bread, you can freeze it either in loaf form or in slices. Slices are nice because you can pull them out to thaw on the go! Wrap the bread or slices in plastic wrap, then a layer of foil. Place the bread in an airtight, freezer-safe container. The bread will keep for up to 4 months. When you’re ready to use it, thaw it in the fridge overnight or on the counter for a few hours.
More Quick Bread Recipes
Homemade Banana Bread Recipe
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Ingredients
- 2 cups (260g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (112g) unsalted butter (room temperature)
- ¾ cup (168g) light brown sugar (packed)
- 2 large eggs
- ⅓ cup (77g) sour cream
- 2 cups (450g) mashed bananas (about 4 large ripe bananas)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray a 9×5 loaf pan with nonstick spray and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a large mixer bowl fitted with the whisk attachment, add the butter and brown sugar and beat together until light in color and fluffy, about 4 minutes.
- Add the eggs one at a time, mixing until just combined before adding the next.
- Add the sour cream, mashed bananas and vanilla extract and mix util combined.
- Add the dry ingredients and mix just until combined. Do not over mix or you’ll end up with tough banana bread.
- Add the batter to the prepared pan and bake for 60-65 minutes. To test for doneness, a toothpick inserted in the center of the loaf should come out clean.
- Remove loaf from the oven and allow to cool completely in the pan. Slice and serve when ready.
- Store the bread in an air tight container at room temperature for 3-5 days, or in the fridge for up to a week.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Categories:
Breakfast, Christmas, Easter, Holidays, Other Sweets, Recipes, Recipes with video, Sweets and Treats, Thanksgiving,
Moist and delicious! I will definitely be baking this again. Happ New Year!
I’m so glad you enjoyed it!
Can I make this in muffins, and do I adjust baking?
Yes, you can. You would need to adjust the baking time. I’m not exactly sure what it would be, but possibly around 18 to 20 minutes.
This recipe was all crumbly and when I sliced it it all fell apart.
If I wanted to add walnuts to this recipe, how much would you recommend?
About a cup, more or less, depending on how nutty you want it.
I love this recipe but usually just have self rising flour.
How do I adjust?
Thx in advance.
I don’t know how to adjust it without testing it. Self rising flour has different amounts of leavening in it.