This easy banana bread is sweet, moist and full of fresh banana flavor. It’s so yummy and the perfect way to use up over ripe bananas!
Banana bread is one of my favorite quick breads to make. My chocolate chip banana bread is probably the best on the planet (more like dessert), but I decided it was time to post my favorite classic recipe. It comes out perfect every time and makes enough for two loaves!
I adapted this recipe from my chocolate chip banana bread but used a little less sugar, a little less sour cream and more bananas to really make the banana flavor come through. It’s so yummy and the perfect way to use up over ripe bananas that no one will eat. My whole family loves it!
It makes the perfect breakfast, afternoon snack or easy late night dessert when you’re craving something sweet. I love mine warm with butter, but it also tastes delicious with peanut butter or a slab of nutella. You can even turn the recipe into muffins for an easy grab and go option. So yummy!
What should bananas look like for banana bread?
You should always use ripe bananas (with brown spots) for banana bread. NEVER use yellow/green bananas. A soft banana also mashes super easily and helps make the bread super moist. The browner the banana, the sweeter flavor it will give.
I like to make my banana bread when my bananas are in a stage similar to the above two pictures. You can let the stem go black, however you just don’t want to use a completely black banana that has spoiled inside. We’re usually too impatient to let the bananas get all the way dark, so the first photo is the stage we usually add in.
Ways to ripen bananas quickly
Here’s a few ways you can try and ripen your bananas quickly if your store doesn’t have any ripe ones.
- Place your bananas in a brown bag for 12-24 hours. If you add a ripened apple (or other fruit), the process will go faster.
- You can bake your bananas at 350°F for 15-20 minutes, or until they have browned.
- You can also microwave your bananas (30 seconds – 1 minute). Allow to cool before placing in the bread.
How to make banana bread
Scroll down for the printable recipe.
- PREPARE. Preheat the oven to 325°F and spray two 8×4″ baking loaf pans with nonstick spray. Line with parchment paper for easier removal if desired.
- MIX. Cream butter and sugar together in a large bowl. Then mix in eggs, vanilla and sour cream. Add in flour, baking soda and salt and stir just until combined. Then fold in mashed bananas.
- BAKE. Pour the batter into the loaf pans and bake for 55 minutes, or until a toothpick comes out clean.
- COOL. Once bread is slightly cooled, remove from pan and place on cooling rack. Store in a zip top bag or wrap in foil.
- Muffins. Make banana bread muffins by pouring the batter into a muffin tin and baking for about 20 to 25 minutes (or until the tops are golden and a toothpick comes out clean).
- Single loaf. You can use a bigger 9×5″ pan to make a single loaf, however you will need to bake the bread for about 65 to 70 minutes. You may also cut the recipe in half and make one single loaf in an 8×4″ loaf pan.
- Mini loaves. This recipe will also fill 4 small loaf pans (make sure to decrease the baking time to about 35 to 45 minutes).
- Extras. Feel free to fold in 1/2 cup chopped nuts or 1 cup chocolate chips if preferred.
- Topping. Add a crumble topping to take the bread up a notch and add an extra sweet flavor.
- Healthier swaps. Lighten up the recipe by using Greek yogurt in place of sour cream or apple sauce in place of butter in a 1:1 ratio.
Storing + freezing
- How long does it keep? If stored correctly, it should keep for about 1-2 days at room temperature or 5-7 days in the fridge. To store, place in a zip top bag or wrap in foil.
- Can it be frozen? Yes! Because the recipe makes two loaves, I love to store one of the loaves in the freezer. Just wrap in aluminum foil and place in a zip top bag. It will last in the freezer for about 2 to 3 months.
More delicious variations:
- Pumpkin banana bread
- Double chocolate banana bread
- Cranberry banana bread
- Banana nutella muffins
- Frosted banana bars
- 1/2 cup butter
- 1 cup sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup sour cream , or plain greek yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups very ripe bananas , mashed
Optional: 1/2 cup chopped walnuts or pecans
- Preheat oven to 325°F. Spray two 8x4" loaf pans with nonstick spray (or use one single 9x5" loaf pan). Line with parchment paper if desired.
- In a large bowl, cream butter and sugar. Then mix in eggs, vanilla and sour cream.
- Next add in the flour, baking soda, and salt. Stir just until combined. Fold in bananas.
- Pour into the two 8x4" loaf pans and bake for 55 minutes, or until a toothpick comes clean and lightly browned. If using a 9x5" pan, you can put the batter into one pan, but you will need to cook 10-15 minutes longer. If it's browning too fast, cover lightly with foil.
- Once the bread is slightly cooled, remove from the pan and place on a cooling rack. Store leftovers in a zip top bag or wrap in foil.