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This Easy Banana Bread Recipe makes a moist loaf with TONS of banana flavor! You’re going to love this classic banana bread that’s perfect for all those over ripe bananas!
The Best Homemade Banana Bread
Any recipe with bananas is pretty much a favorite in our house and banana bread is no exception. It’s the perfect snack, it’s great with coffee for breakfast and you could even call it dessert, if you wanted.
As I was testing out this recipe, we had several loafs around the house. My parents came into town and we were ALL enjoying it. Not only are the hubs and I big banana fans – so is my dad. I thought there might be a throw down over who got every last bite, but fortunately I had made several loafs and there was plenty to go around.
And even though the twins don’t really eat baked goods much at this point, we did give them a few bites of this banana bread. They too love bananas and are always interested in whatever we are eating. So every morning they saw us with this banana bread, they waddled over with their little mouths wide open waiting for a bite. Such cuties!
This bread is so quick and easy to put together – it’s perfect for using up over ripe bananas. Much like these Moist and Chewy Banana Oatmeal Cookies, this recipe is one you’ll come back to over and over for an easy banana recipe.
Recipe Ingredients
To make banana bread, you’ll need pretty straightforward ingredients.
- Bananas – Naturally the first thing you need is bananas. I wanted to be sure there’s plenty of banana flavor, so this bread uses a full 2 cups of mashed bananas – about 4 large bananas. I like to mash them up with a muddler, but you could also simply use a fork.
- Dry Ingredients – Next up are the dry ingredients. We are using regular all purpose flour, baking powder and baking soda and a little salt. Combine them all and set them aside. I like using both the baking powder and soda because I think it makes a better textured bread. It makes such a nice, soft bread that holds moisture so well!
- Wet ingredients – Sour cream, eggs and butter.
- Brown Sugar – I like how the brown sugar adds a touch of a caramel note to this banana bread recipe.
- Cinnamon & Vanilla – That little hint of cinnamon is just enough to compliment the banana flavor without taking over at all. The vanilla brings everything together.
How to Make Banana Bread
Cream the butter and sugar: To your mixer, you’ll add butter and brown sugar. I used all brown sugar in this bread for both the added flavor and the benefit of moisture.
Add the eggs & sour cream: Eggs are added next and add additional moisture and stability to the banana bread, as well as tenderness. The sour cream adds just a hint of flavor and more importantly, more moisture.
Add bananas & vanilla: Stir in the mashed bananas and vanilla extract until everything is combined.
Add dry ingredients: Gently stir in the dry ingredients. You want to mix it all together until it’s just incorporated. Be sure not to over mix it or you’ll end up with a tough bread.
Bake & Cool: Bake the bread for about an hour, then let it cool in the loaf pan. Serve it warm or at room temperature. The hubs loves warming it up and adding a little butter. I’ll eat it however it’s given to me, I just want to eat it. 🙂
What Makes this the Best Banana Bread?
- It’s easy: Banana bread is one of those classic, simple recipes that everyone needs to have in their recipe box.
- 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.
Topping Ideas
You obviously don’t need to top your bread with anything. A plain slice of banana bread can really hit the spot!
But if I’m feeling fancy, sometime I’ll warm up a slice in the oven or microwave and then top it with a drizzle of honey or a pat of butter. (Or both, why not?) When I can get my hands on it, slathering a slice with maple cream is also seriously good!
Tips for Storing & Freezing
If you’re a true banana bread connoisseur and you know it won’t last long, you can store it in an air tight container at room temperature for about 3-5 days. You could also store in it the fridge for about a week.
If you’d like to freeze the banana bread, you can freeze it either in loaf form or in slices. Slices are kind of nice because you can pull out one at a time. However you freeze it, wrap it in several layers of plastic wrap, then a layer of foil. Add the loaf or slices to a plastic freezer bag and store for 2-4 months. When you’re ready to use it, thaw it in the fridge or on the counter.
Read Transcript Print
Easy Banana Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
This Easy Banana Bread Recipe makes a moist loaf with a tender crumb and TONS of banana flavor! It’s a classic recipe that’s perfect for all those over ripe bananas!
Ingredients
- 2 cups (260g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup (112g) unsalted butter, room temperature
- 3/4 cup (168g) packed light brown sugar
- 2 large eggs
- 1/3 cup (77g) sour cream
- 2 cups mashed bananas (about 4 large ripe bananas)
- 1 tsp 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.
Keywords: easy banana bread, best, how to make banana bread, moist, sour cream banana bread, healthy, simple, homemade
More banana recipes to try:
Moist and Chewy Banana Cookies (perfect for over ripe bananas, too!)
Overnight Baked Banana French Toast Casserole
Banana Cream Cheesecake
Banana Cream Pie Cupcakes
I made this recipe a lot of times but I have a question, can I substitute butter with margarine or what I can do to substitute cause unsalted butter it’s difficult to find in my city
I’ll Walt for your answer, greetings!
★★★★★
I have never tried margarine, so I’m not sure. I’m not sure of a substitute.
I made this in four mini loaves (I’ve been making sweet breads in mini loaves because I find there’s a better even cook-through for me.) the other day and plan to make them again tonight. Best banana bread ever is not an overstatement. Even hubby after taking a couple bites, said “This is the best banana bread you’ve ever made.”
I didn’t have sour cream, so I used mayonnaise, and it worked out beautifully. I think the brown sugar instead of white sugar, which is usually called for, is a key ingredient for added flavor. They were firm, but not too dense, and moist. Very much a win.
★★★★★
So glad it was a hit!
Made following the directions (substituted milk for the Sour Cream). Hoping it turns out deliciously moist!!!
★★★★★
Only thing I found that did not work for me, was using the whisk attachment on my mixer. It does not blend well at all. I mostly use that attachment for whipping cream.
★★★★
I do not have sour cream, what can I substitute? Also, Can I add sliced strawberries?
Sour cream is going to give you the best results, but you could try using plain yogurt. And I would assume adding sliced strawberries would be fine.
I can’t get sour cream where I live is it ok to just leave it out? Also, are there any adjustments if I add nuts?
No, I’d try using yogurt or whole milk. The nuts should be fine.
I loved it! I tried this recipe for my first attempt ever and I gotta say it was perfect. I made a small loaf and 6 cups with one batch.
Thank you for sharing this one 😊
★★★★★
So glad you enjoyed it!
Simple to make really nice thank you
★★★★★
Delicious! We loved this banana bread recipe. Very easy.
★★★★★
I’m so glad you enjoyed it!
Are any adjustments needed if you threw in some mini chocolate chips ?
Nope, it should be fine as is.
I have both fresh ripe bananas and frozen bananas can I use both types in the recipe at the same to make a double batch, and would I need to change anything ? Tyvm love your recipes.
JenniferN
Yes that’ll work great.
Do you think it would be okay to substitute plain Greek yogurt for the sour cream?
Sounds wonderful. if I would like to bake this recipe for muffins tonight, how long in the oven and how many would it make?
I haven’t tried it as muffins, so I’m not sure. Sorry!
It should take less time since they are in smaller sizes.