This easy banana bread is our favorite recipe with a sweet, moist, buttery crumb and the best fresh banana flavor. It’s so yummy and the perfect way to use up ripe bananas!
Table of Contents
Easy Banana Bread
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 uses a little less sugar, a little less sour cream and overripe bananas to really make the banana flavor come through. It’s a family favorite, makes enough for two loaves and comes out perfect every time!
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 mini banana muffins for an easy grab and go option.
Why You’ll Love This Recipe
- Easy to make: All you need is one bowl to make this no-fail, straightforward recipe!
- Simple ingredients: You probably have everything on hand right now to make this quick bread.
- Moist and flavorful: With 2 cups of ripe bananas, this is the best banana bread recipe with a tender crumb that is mouthwatering.
- Stores well: It makes two loaves, enjoy one now and freeze the other for later.
Ingredients
Find the full printable recipe with specific measurements below.
- Salted butter: Softened butter adds buttery taste and a soft crumb.
- Granulated sugar:
- Large eggs: 2 large eggs add binding and stability to the bread.
- Sour cream: This adds moisture without thinning your batter. You can use plain Greek yogurt or even mayo if in a pinch.
- Vanilla extract: Adds a sweet taste that compliments the
- All-purpose flour: Adds structure. You might be able to use white whole wheat flour, although it may affect the texture.
- Baking soda: A leaveners that provides lift and rise.
- Salt: Enhances the flavor.
- Bananas: Ripe, spotty bananas that are mashed. You will need two cups of mashed bananas which are about 4 – 6 bananas.
What Should Bananas Look Like for Banana Bread?
You may be wondering how ripe does a banana need to be for banana bread? Ripe bananas will have dark brown spots and are the best to use. NEVER use yellow or green bananas. A soft banana also mashes super easily and makes the bread super moist. The browner the banana, the sweeter flavor it will give.
I like to make this bread when my bananas are in a stage similar to the above picture. 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 a banana that is streaked with black/brown is usually what we end up using.
How 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
- 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 your dry ingredients of 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 wire rack. Store in a zip top bag or wrap in foil.
Expert Tips
Here are my best tips for a perfectly moist banana bread recipe every time!
- Do not overmix batter: This is a great tip for any quick bread recipe! Only mix the batter until it is combined.
- Do not add extra bananas or liquid: Follow the recipe as is and use only 2 cups of mashed bananas. Using more will make your bread too dense.
- Browning too quickly: If your bread is browning too quickly on the top, cover it loosely with aluminum foil.
- Testing for doneness: Do not overcook your bread. Every oven cooks a little differently, so start checking 10 minutes before it’s done. Insert a toothpick into the center of the bread, if it comes out clean, your bread is ready to be removed from the oven.
5 star review
This is my go-to recipe for banana bread! It’s easy to make and always turns out yummy! My kids ask for it all the time!
Katie Jo
Variations and Add-Ins
- 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 for banana nut bread or 1 cup chocolate chips.
- 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.
FAQs
There are a few ways and it is entirely up to preference! You can mash your bananas in a bowl with a fork or a potato masher. You can also use an electric mixer if you would like! Peel your bananas, break into large pieces and beat on low then medium speed to mash your bananas.
Yes! Learning how to freeze bananas is a great way to always have some on hand to make this bread whenever the mood strikes. To use the frozen bananas in bread, thaw, drain any excess liquid and then proceed with mashing.
If you have used too much mashed bananas, your bread could be soggy in the middle! Follow the recipe and use only 2 cups of mashed bananas for best results.
Both! Cool in the pan for 10 minutes and then remove from the pan to cool completely on a wire baking rack.
Storing Banana Bread
- 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.
Have more bananas? Make banana pudding, strawberry banana smoothie or banana zucchini muffins.
More Favorite Banana Recipes
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Easy Banana Bread Recipe
Ingredients
- ½ cup salted butter
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream , or plain greek yogurt
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups very ripe bananas , mashed
Optional add-in's: 3/4 cup chopped walnuts or chocolate chips
Instructions
- Preheat the oven to 325°F. Spray 2 8×4-inch or 1 9×5-inch loaf pans with nonstick cooking spray and line with parchment paper.
- In a large bowl, cream butter and sugar with an electric mixer. Mix in the eggs, sour cream, and vanilla.
- Stir in the flour, baking soda, and salt just until combined. Fold in bananas and any desired add-in's.
- Pour into the 2 8×4-inch loaf pans and bake 55 minutes, or until a toothpick inserted int he center comes out clean and the top is lightly browned. If using a 9×5-inch pan, cook 10 to 15 minutes longer, or until a toothpick inserted int he center comes out clean and the top is lightly browned. If the top is browning too fast, cover lightly with foil.
- Remove from oven and let cool 10 minutes. Remove from the pan and place on a cooling rack to cool completely.
Video
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bread, Freezer-Friendly, Kid-Friendly, Quick Bread
I’m always looking for recipes that say “the best.” Well I finally found the best banana bread recipe. This is delicious and so easy. Highly recommend you try it. This is the only one I will use from now on.
Love this, it’s my go-to recipe for banana bread. I always get asked for it by other people. Thanks!
This is the first time I make this recipe. My boyfriend loved the banana bread. I will have to make it again.
He eat the bread in less than a week.
Best banana bread!! It is so yummy and never lasts long, my family loves it.
That is great to hear! So glad that you love this banana bread.
To die for recipe!!
I made these as gluten free muffins by just substituting the flour with a gf flour and it turned out excellent. this recipe is a keeper. Thank you
That is great to hear! I am glad that it worked out. Thank you for sharing your experience.
How many bananas does that equal? I don’t want to measure mashed bananas. Lol
About 6 medium sized bananas :)
This is my go-to recipe for banana bread! It’s easy to make and always turns out yummy! My kids ask for it all the time! ❤️
Love to hear it’s a family favorite! Thanks for your comment and review, Katie!
when ever I want to make a banana bread i just look up a recipe, I will not be doing that again as this is the best best best banana bread I have made by far. I turned my back on it and half a loaf was gone literally with my son who doesn tlike sweet things. I had some apples that needed to be used so i cut them up in little pieces and added them to the recipe AMAZING
Mmm apples sound like a delicious addition! So happy to hear you loved the recipe so much, Donna! :)
I loved your pumpkin brownies and so when I had some brown bananas I knew where I needed to go to find a banana bread recipe and I’m so glad I did. I used half stevia and half the sugar to help cut the calories and they turned out great. Thank you!
I’m so happy to hear that! Thanks for your kind comment and review, Jessica :)
Not yet BUT thank you for leaving directions for muffins and mini loaves.
Of course! Enjoy :)
why did the author of , Banana nut bread , leave off the baking Powder?
You don’t need baking powder for this recipe :)
I loved this recipe, the only change I made was to put the baking soda and sour cream in separate bowl and let it raise. Stir it into mashed bananas.
I’m so glad you loved it! I’ll have to try that sometime :)