Banana Bread

04.14.2018

After making many many loaves over the years I’d have to say this is the best Banana Bread Recipe! This easy banana bread is so tender, it’s perfectly moist, it’s packed with banana flavor and it has a delicious depth and richness from the sour cream and butter. It’s a recipe you’ll use time and time again, Everyone always loves it!

banana bread recipe

Banana bread has been one of my favorite treats since I was a kid so after 30 years I hope by now I could have perfected it :). My recipe uses staple ingredients that I always keep on hand, so when those bananas turn from vibrantly yellow to golden and well speckled you’ll know exactly what to make with them. In a pinch if you don’t have sour cream just add 1/4 cup more mashed banana.

 

Ingredients for Banana Bread

  • Flour
  • Baking powder and baking soda
  • Salt
  • Butter
  • Granulated sugar
  • Eggs
  • Bananas
  • Sour cream (or more bananas if you’re out)
  • Vanilla

In other words ingredients you likely have in your kitchen right this minute so you may as well make a loaf now, right?

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banana bread ingredients

How To Make Banana Bread

Mash bananas to a nearly smooth puree.

well mashed bananas for banana bread

Whisk together dry ingredients and make a large well in the center.

whisk dry ingredients for banana bread

In a separate bowl whisk together sugar and melted butter.

butter and sugar mixture for banana bread

Add eggs to sugar mixture and whisk to blend.

eggs in banana bread mixture

Then add in bananas, sour cream and vanilla and whisk to combined.

bananas vanilla and sour cream for banana bread

Pour wet mixture into well in dry mixture then fold with a rubber spatula to combined.

wet ingredients and dry ingredients being incorporated for banana bread

Pour into loaf pan and bake in preheated 350 degree oven for about 55 minutes.

banana bread mixture poured into loaf pan

Let cool and then cut into slices.

loaf of banana bread on cooling rack

 

This is the Easiest Banana Bread!

This really is one of the easiest baking recipes. You don’t even need a mixer. Just back to basics with a few bowls, a spatula and a whisk. The hardest part is just waiting for it to bake and cool. That smell of a loaf of fresh banana bread is heavenly.

banana bread

Add Nuts or Chocolate Chips

Want to make this recipe into banana nut bread? Simply add in 1/2 cup to 1 cup of chopped nuts (I recommend walnuts or pecans) and add them when you mix in the bananas. Then be sure to use a 9 by 5-inch pan as the batter will have more volume.

Do you love chocolate chips in your banana bread? Then just mix in 3/4 cup semi-sweet chocolate chip or 1/2 cup mini chocolate chips for a bit of added decadence.

individual slice of banana bread on small plate

More Variations on Banana Bread

Do you like a crunchy cinnamon sugar coating on top of your banana bread? Then after pouring and spreading the batter into the loaf pan, sprinkle top evenly with a mixture of 1 1/2 Tbsp raw sugar and 1/2 tsp ground cinnamon. It gives it that special bakery-style touch.

Then also note that you can adjust the sugar here a bit to suite your personal preference. I use 3/4 cup to 1 cup. Be sure to use very well ripened spotted bananas though because they offer the best flavor and sweetness.

how to make banana bread

Every time I make this banana bread we polish it off in no time. There’s just something so comforting about a homemade loaf of banana bread. I think it takes us all back home because we all ate it growing up. I hope you enjoy this recipe as much as we do!

More Banana Recipes to Try:

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Banana Bread

4.88 from 16 votes

This is the best banana bread recipe! Quick and easy to make and no mixer is required. It's perfectly moist and amazingly tender, it's buttery and brimming with banana flavor. Simply put, everyone will have a hard time stopping at just one slice!

Course: Dessert
Cuisine: American
Keyword: easy banana bread, quick banana bread
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 14 servings
Calories: 190 kcal
Author: Jaclyn

Ingredients

  • 1 2/3 cups (236g) all-purpose flour (scoop and level to measure)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 Tbsp (113g) unsalted butter, melted*
  • 3/4 cup (160g) granulated sugar (or 1 cup if you like it sweeter)
  • 2 large eggs
  • 1 1/3 cups (325g) well mashed overripe bananas (about 3 1/2 medium bananas, be sure to measure)
  • 1/4 cup (63g) sour cream
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (180°C). Grease a 9 by 5-inch or  8 1/2 by 4 1/2-inch loaf pan.

  2.  In a mixing bowl whisk together flour, baking powder, soda and salt. Make a well in center of flour mixture, set aside. 

  3. In a separate medium mixing bowl whisk together melted butter and granulated sugar. 

  4. Whisk in eggs, then whisk in bananas, sour cream and vanilla. 

  5. Pour banana mixture into flour mixture and fold with a rubber spatula just until combined (you shouldn't see any more streaks of flour). Pour batter into prepared loaf pan.

  6. Bake in preheated oven until toothpick inserted into center comes out free of batter (a moist crumb or two is fine but top should be set), about 50 - 58 minutes. 

  7. Cool in pan 5 minutes. Run knife around edges to loosen then invert onto a wire rack.

  8. Let cool on wire rack about 30 minutes then transfer to an airtight container to finish cooling. Store at room temperature or refrigerate for longer shelf life.

  9. *If you only have salted butter on hand, reduce salt in recipe to 1/4 tsp.

  10. Recipe source: Cooking Classy

Nutrition Facts
Banana Bread
Amount Per Serving
Calories 190 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 43mg 14%
Sodium 142mg 6%
Potassium 143mg 4%
Total Carbohydrates 27g 9%
Sugars 13g
Protein 2g 4%
Vitamin A 5.5%
Vitamin C 2.3%
Calcium 2.9%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.

76 comments

  • Chung-Ah | Damn Delicious: I’m absolutely loving the cinnamon sugar on top. April 21, 2012 at 11:46pm Reply

  • Cathleen: Oh my goodness, this truly does look like the perfect loaf! SO good! April 22, 2012 at 8:16am Reply

  • Becky H.: I happened to be planning to make banana bread this morning and came across this post, so decided to try this instead of my usual recipe. It came out perfectly! I didn’t have raw sugar, so look forward to trying that on top next time. Thank you! April 22, 2012 at 6:11pm Reply

  • Jaclyn: Thanks for your comments! Becky I’m so glad you enjoyed and next time I hope you try the raw sugar it’s the best! April 22, 2012 at 9:03pm Reply

  • Donna: I have been looking for the ‘perfect’ banana bread recipe and hope this is it!! Will try it this weekend when my bananas are nice and ripe !! April 25, 2012 at 8:30am Reply

  • Catie: Yep. Perfect loaf. Even beats my day’s recipe. Thanks. March 11, 2013 at 8:24pm Reply

    • Jaclyn: You’re welcome! So glad you enjoyed this banana bread! March 12, 2013 at 11:03pm Reply

  • Catie: I used your recipe for a family reunion banana bread bake off…. I won! August 13, 2013 at 7:03pm Reply

    • Jaclyn: Awesome!! Thanks for letting me know Catie! August 19, 2013 at 4:24pm Reply

  • Tesann Peel: Jaclyn, I used your banana bread recipe today, I absolutely love it. I’m definitely missing you and your cute family. I hope you guys are enjoying your long vacation! September 10, 2013 at 6:15pm Reply

    • Jaclyn: That’s awesome Tes! I’m so glad you made this :)! We miss you guys too! Vacation is nice but it will be even nicer to be back home :). September 14, 2013 at 8:58pm Reply

  • Heavenly Banana Nut Bread | My Beautiful Sticky Life: […] have my kids raved over it like they did tonight. This recipe from https://www.cookingclassy.com (https://www.cookingclassy.com/2012/04/banana-bread-the-perfect-loaf/) deserves a blue ribbon for […] February 1, 2014 at 10:31pm Reply

  • alana: Waiting for my bananas to overripe haha will make it this week for sure! looks delish!!1 February 17, 2014 at 8:53pm Reply

  • Debbye: This is IT! I love baking and can bake everything delicious -using a lot of your recipes ;) – but I’ve never been able to master the perfect banana bread…until last night! This recipe is absolutely perfect -the banana stands out exactly as intended, not overpowered by spices, the bread is fluffy and perfect…and the crunchy top adds the delicious cinnamon that I love. I’ve tried for years to make THIS banana bread, with every recipe I could find. This is IT. I made 9 mini loaves with it last night, and was rather disappointed when I woke up to only have one little half a loaf leftover! I will be freezing all my brown banana from now on to remake this….thanks! February 22, 2014 at 7:33am Reply

    • Jaclyn: I’m so glad you liked this banana bread recipe Debbye! Thanks so much for taking the time to leave a review! February 25, 2014 at 11:18pm Reply

  • nana: can i alternate the sour cream with milk? :) March 20, 2014 at 8:08pm Reply

    • Jaclyn: I would recommend full fat plain yogurt instead if you have it. Milk won’t yields as moist of a loaf but it would probably work okay. March 20, 2014 at 10:04pm Reply

  • Nikki: The whole top of mine got super hard, cracked, and fell apart. Any ideas on to why this might of happened? January 6, 2015 at 7:31pm Reply

  • Alli Rickard: I made this bread this morning and it is AMAZING. Probably the best banana bread i’ve had. Thank you!! July 19, 2015 at 2:40pm Reply

  • Edie: Good bread July 28, 2017 at 3:18pm Reply

  • Nicole: It seems that part of this recipe was removed/changed. I’ve made this before and loved it. What happened to the ingredients for the topping? I wished I remembered what they were. :( September 17, 2017 at 10:00am Reply

    • Jaclyn: Sorry I improved and updated the recipe and will be updating the photos soon as well. I found I was able to add a little more butter and bananas into the recipe. Then I did omit that topping, it was I believe 1 tbsp of raw sugar and a little bit of cinnamon. September 17, 2017 at 1:39pm Reply

    • Ieva: I agree about the topping.. I have made this before and I just went through all the other recipes here to make sure I’m not mistaking this recipe for another.. It would be great to have it back. :)

      I think the topping had both cinnamon and nutmeg as well as raw sugar. September 24, 2017 at 11:38am Reply

  • Breanna: I omitted 1/4 cup of white sugar and put 1/4 cup of brown sugar instead and added a hint of cinnamon but this was the best banana bread recipe I’ve had!! It’s so moist! This loaf won’t last long! Thank you for the recipe! March 20, 2018 at 9:59am Reply

    • Jaclyn: So glad you liked it – thanks for your feedback! :) March 23, 2018 at 4:52pm Reply

  • Jaclyn: For anyone interest in the old recipe here it is:
    2 cups all-purpose flour
    1 tsp baking soda
    1/2 tsp baking powder
    1/2 tsp salt
    6 Tbsp butter, softened
    1/2 cup granulated sugar
    1/2 cup packed light-brown sugar
    2 eggs, at room temperature
    1 3/4 cup mashed well, overripe bananas (about 3 1/2 – 4 bananas, be sure to measure)
    1/3 cup sour cream, slightly warm (I warmed mine 20 seconds in the microwave)
    1 tsp vanilla extract
    Topping
    2 Tbsp Raw Turbinado sugar
    1 tsp cinnamon
    1/4 tsp nutmeg
    Directions
    Preheat oven to 325 degrees. In a mixing bowl, whisk together flour, baking soda, baking powder and salt, set aside. In a large mixing bowl, using an electric mixer, cream together butter, granulated sugar and brown sugar until pale and fluffy about 3 – 4 minutes. Stir in eggs, one at a time mixing after each addition. Add in mashed bananas, sour cream and vanilla and beat until combine scraping down the sides of the bowl frequently. Add in flour mixture and mix just until combine. Pour mixture into buttered 9 x 5 loaf pan. In a small mixing bowl whisk together raw sugar, cinnamon and nutmeg. Sprinkle mixture evenly over batter in loaf pan. Bake in the center of oven about 1 hour 10 minutes until toothpick inserted into center of loaf comes out clean. Remove from oven and allow to cool 5 minutes before removing to cool on a wire rack (I used a large plate when removing the loaf from the pan. I placed the plate over the top of the loaf then carefully flipped it upside down, then placed the wire rack over it and flipped it again. I don’t know if that makes sense in writing =) but it helped keep more of the sugar on the top of the loaf). March 31, 2018 at 1:32pm Reply

  • Peggy Schwendeman: Can I use this recipie and make muffins instead of the loaf? April 3, 2018 at 12:39pm Reply

    • Jaclyn: Yes that would work great as well! Hope you enjoy! April 4, 2018 at 12:37am Reply

  • Tanya: I never used sour. Cream before in my bread. Hmmm different April 15, 2018 at 5:27am Reply

  • LAURA: I COULDN’T FIND THE VIDEO April 15, 2018 at 6:54am Reply

    • Jaclyn: It’s just under the heading “How to Make Banana Bread.” Sometimes an ad plays before it. :) April 15, 2018 at 12:13pm Reply

  • Kari: My son loves the banana bread song so I’ve been really inspired to try making banana bread with him!
    Kari April 15, 2018 at 11:41am Reply

  • Jewels: Dear Jaclyn,
    I am brand new to your site. I have made my tried and true banana bread recipe for many years but yesterday I tried yours. Oh my goodness your recipe is out of this world delicious. I made this yesterday for my dear Dad (who will be 100 years old in a few weeks) he LOVED it! He said this is the absolute best banana bread he has ever had. His first piece I served to him warm with some vanilla caramel swirl ice cream for dessert. He was smiling from ear to ear! This morning for breakfast he had 2 pieces warmed up topped with a little crunchy peanut butter. Delicious, moist, and yummy in every way. Thank you so much! April 16, 2018 at 5:54am Reply

    • Jaclyn: This is my favorite comment ever! After 100 years of tasting banana bread, he likes mine – what a compliment! I am SO glad he loved it! :) April 16, 2018 at 4:03pm Reply

  • Laura: I am not able to find the video. There is an add for a car but no video for banana bread making. April 16, 2018 at 8:15am Reply

    • Jaclyn: It plays after the ad. :) April 16, 2018 at 12:27pm Reply

  • Denise: Hi there, I just made a wonderful loaf using the ‘old’ recipe and I must say it is wonderful. It may replace the one I have used for years. Thanks so much. It came together easily, and the taste is delicious. April 16, 2018 at 9:15pm Reply

    • Jaclyn: Glad you liked it Denise! April 16, 2018 at 10:26pm Reply

  • Laura | Tutti Dolci: I love banana bread and this looks absolutely perfect! :) April 18, 2018 at 6:56pm Reply

    • Jaclyn: Thanks Laura :)! April 18, 2018 at 8:43pm Reply

  • Liz: Hi Jaclyn, i love making banana loaves. I’m just wondering, and it is my first time to come across adding a sour cream into the recipe. What does it do ? Does flavor enhances the banana loaf? Thank you so much and i’ll be making this recipe of yours. Big hug!! April 20, 2018 at 10:32am Reply

    • Jaclyn: It just adds a hint of richness up depth to the loaf and a little more moisture. In a pinch you can just add more banana. Hope you enjoy! April 20, 2018 at 7:14pm Reply

  • Christie: This is the.best.banana.bread.ever. I just made it based on the new recipe, but only used 0.5 cup sugar and 6 tbsp butter to keep it a little lighter. Also added a little grated lemon rind for some freshness. I topped it with cinnamon sugar.

    AMAZING. Keeper. April 21, 2018 at 7:10pm Reply

    • Jaclyn: Glad you enjoyed it Christie thanks for your feedback! April 21, 2018 at 10:30pm Reply

  • Jeannie Speakman: Yes, moist and delicious and very buttery. I will make it again and I do think it was one of the best I have tried. Others have been more of a drier bread consistency, but to me this is more of a cake texture, which I like better. I used the extra sugar version and loved it. April 22, 2018 at 4:38pm Reply

    • Jaclyn: Thanks for your feedback Jeannie! I’m so glad you liked my banana bread recipe! April 22, 2018 at 10:01pm Reply

  • Amy: Absolute best banana bread recipe I’ve made. We didn’t have sour cream on hand so I appreciated the note to substitute with extra banana. The family likes it so much that they’re eating less bananas during the week so there will be enough left for banana bread on the weekend! April 29, 2018 at 8:01am Reply

    • Jaclyn: I’m go glad you and your family liked this recipe Amy and that you found the note helpful! I know not everyone always keeps lots of sour cream on hand like I do :). Thanks so much for your review! April 29, 2018 at 9:35pm Reply

  • Nannie Kay: Excellent! My grands loved the warmed, moist bread with butter on it for breakfast this morning! May 4, 2018 at 8:05am Reply

    • Jaclyn: Thanks for the great feedback Nannie! May 4, 2018 at 9:47am Reply

  • Joye: This banana bread was so moist & delicious! I’ve made banana bread many times but loved this one as there are so many bananas in it & seems healthier. Doubled recipe for a brunch last week. Thank you for your wonderful recipes! :-) May 6, 2018 at 7:14pm Reply

    • Jaclyn: Thanks for the great feedback Joye! May 9, 2018 at 9:35am Reply

  • Leila: Made the banana cake today and it was DELICIOUS! thank you for the recipe May 8, 2018 at 10:03am Reply

    • Jaclyn: So glad you liked it! May 8, 2018 at 11:08am Reply

  • Meredith Smith: I’m gluten free. Have you tried this recipe with coconut flour or almond flour orbs o you have any recommendations for making it gluten free? May 13, 2018 at 12:23pm Reply

  • Chris: Cool? Why wait for it to cool? Slice it, slap some soft butter on it and chow down! Wow! Use this same recipe for blueberry, strawberry, blackberry and raspberry breads. The only change is the fruit, but use the same amount. Strawberries I prefer to mash, but the other three berries, I use whole, but mashed would also work. Occasionally, I use brown sugar instead of white, just a little more flavor depth. May 14, 2018 at 10:07pm Reply

    • Jaclyn: I just wait for it to cool for cleaner slices but yeah a lot of the time we can’t wait :). May 15, 2018 at 9:46am Reply

  • Vanessa: This was amazing! I am a terrible baker and usually manage to fudge anything I try to bake, but your recipe was so easy to follow, uncomplicated and came out absolutely perfect! My teenager could’ve inhaled the whole thing if I had let him. I reduced the sugar to 1/4 cup sugar and 3/4 cup of Splenda & it still tasted amazing. I also used a “light butter/olive oil” mix instead. Thank you! I will be making this for years to come. May 22, 2018 at 6:36am Reply

    • Jaclyn: So glad your family enjoyed this banana bread Vanessa! Glad you were able to make those substitutions that worked for you. Thanks for your review! May 22, 2018 at 11:53am Reply

  • amamdah: I am trying to make this as muffins. Any thoughts on cook time? May 24, 2018 at 5:19pm Reply

    • Jaclyn: I’d guess 350 for about 20 minutes give or take. June 9, 2018 at 12:42pm Reply

  • Jocelyn: This was a very good recipe. Good basic ingredients that produced a dense and moist quick bread. I did substitute the sour cream for whole yogurt because that’s what I had on hand. We added some semi-sweet chocolate chips and it was delicious. May 27, 2018 at 5:25pm Reply

    • Jaclyn: So glad you enjoyed it Jocelyn! May 29, 2018 at 11:25am Reply

  • Leigh Simpson: My absolute favorite banana bread recipe. I make this at least once a week and my family devours it! The dogs beg mightily for it 😂. It turns out amazing every time – great on taste and texture! As a new baker, I’ve had many a flop but this is my go to recipe for success! Thank you so much! May 30, 2018 at 11:50am Reply

    • Jaclyn: Thanks for the 5 star feedback! June 4, 2018 at 10:58am Reply

  • Emily: I substituted half of the butter for coconut oil, half the sugar for brown coconut sugar, and 1/3 cup of the flour for flax meal. Half of the flour was whole wheat too. Turned out great! Very moist. Even my husband approved! June 5, 2018 at 9:32pm Reply

    • Jaclyn: Glad you could make it healthier. Thanks for the review! June 5, 2018 at 10:10pm Reply

  • Nico: Wondeful taste, but my only issue is with the instruction to cool in pan for 5 mins and then remove from pan. It needs to be at least 10 mins. My loaf ripped right in half because it was still too hot. I should have know better. June 12, 2018 at 10:21pm Reply

  • Trisha: Banana bread doesn’t get any better! Perfect recipe loved it. Thanks! June 13, 2018 at 11:49am Reply

    • Jaclyn: So glad you liked it Trisha! Thanks for the great review! June 13, 2018 at 12:35pm Reply

  • Shanna: My best friend in high schools mom”June” made a banana bread, over the years (48) I missed placed the recipe ! Thank you for share the bread was delicious and brought back a sweet memorable lady from Kansas!!! And her family:) June 17, 2018 at 8:44am Reply

    • Jaclyn: I’m so happy to hear it brought back good memories Shanna, I love how food can do that. Thanks for the great review! June 17, 2018 at 3:39pm Reply

  • Gilda: Hi, I just made a loaf and eating a piece at this moment and it taste soo good. Maybe it was the sourcream.(I love sourcream) I Google for a banana recipe 3 months ago in search of a great banana bread recipe and to find use of the ripe bananas no one wants to eat intead of throwing them away and this is my 3rd one I’ve tried and so far way better the the first two and although I will still try others I am saving this one and sharing it with my daughter and my best friend.
    I used only 1/2 cup granulated sugar and it tasted sweet. I will use a little less next time. Also after 55min of baking my loaf was still very gooey and raw in the middle so I ended up baking it for 1hr15min. I will try for 1hr5min nxt time. Thanks for sharing your recipes I saw another one for chicken pad Thai and can’t wait to make it. June 17, 2018 at 2:30pm Reply

    • Jaclyn: Glad you liked it Gilda! I hope you like the Pad Thai too. June 17, 2018 at 3:34pm Reply

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