Banana Bread! After making many many loaves over the years I’d have to say this is the best Banana Bread Recipe! It’s easy, so tender, perfectly moist, it’s packed with banana flavor and it has a delicious 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.
What Ingredients do I Need for Banana Bread?
- Baking powder and baking soda
- Granulated sugar
- Sour cream (or more bananas if you’re out)
In other words ingredients you likely have in your kitchen right this minute so you may as well make a loaf now, right?
How do I Make Banana Bread?
Mash bananas to a nearly smooth puree.
Whisk together dry ingredients and make a large well in the center.
In a separate bowl whisk together sugar and melted butter.
Add eggs to sugar mixture and whisk to blend.
Then add in bananas, sour cream and vanilla and whisk to combined.
Pour wet mixture into well in dry mixture then fold with a rubber spatula to combined.
Pour into loaf pan and bake in preheated 350 degree oven for about 55 minutes.
Let cool and then cut into slices.
Such an Easy Recipe
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.
Can I Add Nuts or Chocolate Chip?
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.
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.
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:
- Banana Cake with Whipped Cream Cheese Frosting
- Skinny Banana Bread (uses less sugar and butter)
- Banana Bread Pancakes
- Banana-Oat Chocolate Chip Cookies
- Banana Bread Cinnamon Rolls
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!
- 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*
- 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
Preheat oven to 350°F (180°C). Grease a 9 by 5-inch or 8 1/2 by 4 1/2-inch loaf pan.
In a mixing bowl whisk together flour, baking powder, soda and salt. Make a well in center of flour mixture, set aside.
In a separate medium mixing bowl whisk together melted butter and granulated sugar.
Whisk in eggs, then whisk in bananas, sour cream and vanilla.
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.
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.
Cool in pan 5 minutes. Run knife around edges to loosen then invert onto a wire rack.
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.
*If you only have salted butter on hand, reduce salt in recipe to 1/4 tsp.
Recipe source: Cooking Classy
*You can adjust the sweetness to suite your taste. I prefer 3/4 cup sugar but if you like it really sweet use 1 cup, if you like it lightly sweetened use 1/2 cup.