Banana Bread

Published April 14, 2018. Updated April 13, 2020

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Banana Bread! After making many many loaves over the years, I’d have to say this is definitely the best! 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 a tried and true recipe you’ll use time and time again! Continue reading as I share step by step pictures and a video to learn how to make it.

A loaf of homemade banana bread on a white plate

The All Time Best Homemade 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 easy banana bread 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.

Watch the Banana Bread Video Below

 

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.

Every time I make this ultra moist banana bread we polish it off in no time. There’s just something so comforting about a loaf of homemade 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!

Banana Bread Ingredients

Here’s the basic ingredient’s you’ll need to make a loaf:

  • Flour – all-purpose flour works best.
  • Baking powder and baking soda – these make the bread rise.
  • Salt – keeps it from tasting flat.
  • Butter – it’s melted in this recipe which means easy mixing!
  • Granulated sugar – in a pinch brown sugar would work too.
  • Eggs – the eggs bind everything together for a nice sturdy slice.
  • Bananas – you’ll need about 3 large or 3 1/2 medium bananas. Don’t use underripe bananas that aren’t sweet enough or overripe with an off flavor.
  • Sour cream – don’t have any of this on hand? I’ve also just used an extra 1/4 cup banana in it’s place.
  • Vanilla – this isn’t crucial if you don’t have it but a nice background flavor if you do.

homemade banana bread ingredients on a gray surface

How to Make Banana Bread from Scratch

  • Preheat oven to 350 degrees. Spray a 9 by 5-inch or 8 1/2 by 4 1/2-inch loaf pan with non-stick cooking spray (or rub with butter and lightly flour).
  • Mash bananas: Set the peeled bananas on a plate and mash all of them to a nearly smooth puree using a fork (another reason using overripe bananas is great, not only do they taste sweeter but they mash easier too).

well mashed bananas for banana bread on a plate

  • Mix dry ingredients: In a mixing bowl whisk together flour, baking powder, soda and salt. Make a well in center of flour mixture, set aside.

whisk dry ingredients for banana bread in a glass bowl

  • Mix sugar and wet ingredients: In a separate medium mixing bowl whisk together melted butter and granulated sugar.

butter and sugar mixture for banana bread in a bowl

  • Whisk in both eggs.

eggs in banana bread mixture in a glass bowl

  • Mix in bananas, sour cream and vanilla extract.

bananas vanilla and sour cream for banana bread in a bowl

  • Combine wet and dry mixtures: Pour banana mixture into flour mixture and fold with a rubber spatula just until combined (you shouldn’t see any more streaks of flour, just be careful not to over-mix for a fluffier bread).

wet ingredients and dry ingredients being incorporated for banana bread

How to Cook Banana Bread

  • Pour batter into prepared loaf pan.
  • Bake until just set: 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.

banana bread mixture poured into loaf pan

  • Cool before slicing: 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.

loaf of moist banana bread on cooling rack

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 chips or 1/2 cup mini chocolate chips for a bit of added decadence.

Can I Make Two Loaves Instead of One?

Yes. I’ve doubled this recipe successfully. Just divide mixture evenly among two greased pans.

Can I Make the Batter into Muffins?

Yes. Divide among paper lined muffin cups filling each 3/4 full. Bake 350 approximately 20 minutes.

How Should I Store Banana Bread?

Banana bread can be kept on your counter for a few days in an airtight container, or refrigerate for 1 week.

Can I Freeze Banana Bread?

Yes. Wrap the loaf in foil and place in an airtight container and freeze it for up to 2 months. When you’re ready to eat the frozen banana bread, simply set it in on the counter to thaw.

homemade banana bread cut into slices on a large plate

More Flavor Add In Ideas:

  • Add a cinnamon sugar topping. To do so 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.
  • Swirl the top with Nutella or a sweetened cream cheese filling.
  • Mix in 1/2 cup shredded coconut and 1/2 cup diced pineapple for a tropical twist.
  • Add some peanut butter chips. Who doesn’t love that peanut butter banana combo?
  • Try it with fresh blueberries or diced strawberries. Smoothie flavors in dessert form.
  • Or serve it warm ala mode with a scoop of vanilla ice cream on top and drizzled with caramel sauce. Yum!

individual slice of banana bread on small plate

Tips for the Best Banana Bread

  • Be sure to use very well ripened spotted bananas they offer the best flavor and sweetness. Avoid black bananas though because they’re usually starting to rot and they don’t have a good flavor.
  • Don’t pack flour when measuring. Better yet use a kitchen scale if you have one.
  • Only use real butter. No shortening, no margarine, no oil.
  • Check dates on baking soda and baking powder. If they’re outdated the loaf may not rise the same.
  • Adjust salt if needed. Only have salted butter on hand? Reduce salt to 1/4 tsp so it’s not overly salty.
  • Once you are folding in the flour be careful not to over-mix so you get a nice tall loaf. Just fold until there’s no longer streaks of flour.
  • Careful not to over-bake for a supremely moist loaf.
  • Serve it the next day if possible. Banana bread is even better one day after it’s made.

three slices of homemade banana bread on three black plates

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Banana Bread
4.99 from 69 votes

Banana Bread

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!
Servings: 14 servings
Prep10 minutes
Cook1 hour
Ready in: 1 hour 10 minutes

Ingredients

Instructions

  • 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 10 - 15 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.

Notes

  • *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.
  • Be sure to use very well ripened spotted bananas though, because they offer the best flavor and sweetness.
  • In a pinch, if you don't have sour cream just add 1/4 cup more mashed banana.
  • If you only have salted butter on hand, reduce salt in recipe to 1/4 tsp.
  • Recipe source: Cooking Classy
Nutrition Facts
Banana Bread
Amount Per Serving
Calories 190 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 43mg14%
Sodium 142mg6%
Potassium 143mg4%
Carbohydrates 27g9%
Sugar 13g14%
Protein 2g4%
Vitamin A 275IU6%
Vitamin C 1.9mg2%
Calcium 29mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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209 Comments

  • Andrea

    I absolutely love this recipe! I am wondering have you ever tried it with almond flour? Would it be the same amount of flour?

    • Jaclyn

      Jaclyn Bell

      I haven’t tried with almond flour, I’m assuming other adjustments would need to be made to the recipe. Glad you like the recipe though :).

  • sheena

    very yummy my daughter requests it,i make this about twice a month double recipie. ive tried many but this is my favorite. I don’t use the sour cream just a little extra banana and this turns out great thank you.

    • Dotster

      This is now my go to recipe for banana bread. Thanks for commenting on omitting the sour cream. I goofed and forgot the sour cream last time and nobody but me noticed. The taste was still there and it was pretty moist. I noticed a different texture but otherwise it worked wonderful without the sour cream after fretting that I might have to waste it :)

  • Florence

    Thank you Jaclyn for this recipe. I have been looking for a specific banana bread recipe my entire baking life and you gave it to me. It was moist, sweet and the ingredients incorporated well. Keep doing this, you are helping many out here.. you are inspiring us all.

    • Jaclyn

      Jaclyn Bell

      Thanks for the kind words Florence! I’m so glad to hear you enjoyed my recipe!

  • Jill Bailey

    This is my new banana bread recipe! It is moist and full of flavor. I was so impressed how moist it stayed for a week stored on my counter in a plastic container. I like nuts in my bread so I added 3/4 cup of chopped pecans that I had roasted earlier. Whenever I buy pecans, I roast them on low heat to intensify their flavor and store them in the freezer so they are ready to use when I need them. Thank you for this yummy and easy recipe.

  • Dotty

    Wonderful recipe. Your coconut cake was so delicious that I specifically looked for a banana bread recipe to use some ripe bananas. This was amazing. I have used a few recipes that called for oil before and the bread was just OK. This is the first time I used one w/o oil and with sour cream. The bread came out perfect…moist, full of flavor and it was easy to make…so much so that I made a second loaf right away to use the rest of the bananas. I made it exact and added some chopped pecans. I did under cook the first loaf a tad but put it back in for about 10 more minutes and it was fine. My fault as I only cooked it for about 35 minutes. It was a little moist on top so I should have left it. I cooked the second one for 50 minutes and it was perfect. Thanks for the recipe and I subscribed and look forward to trying more.

  • Alicia Beatriz Busso

    Acabo de sacar de sacar del horno mi pan de banana y se ve delicioso!!!
    Gracias por compartir la receta!!!