Banana Bread

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    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!

    You can’t beat a piece of warm, homemade banana bread. It’s a baking staple that’s so delicious and loved by many. And while I love classic banana bread, I also enjoy making fun variations like pumpkin banana bread, double chocolate banana bread and cranberry banana bread.

    piece of banana bread with butter on top

    Easy banana bread

    Banana bread is one of my favorite quick breads to make. My chocolate chip banana bread is probably the best bread on the planet (more like dessert), but I decided it was time to post my favorite classic banana bread recipe.

    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!

    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 create moist banana bread. 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 below 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.

    best bananas for banana bread that are brown and spotty

    How can I 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.

    1. 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.
    2. You can bake your bananas at 350°F for 15-20 minutes, or until they have browned.
    3. You can also microwave your bananas (30 seconds – 1 minute). Allow to cool before placing in the bread.

    Homemade banana bread ingredients

    I love that the ingredients needed to make this banana bread are so simple. They are baking staples that you most likely already have on hand, which makes this such an easy banana bread recipe to make!

    • Butter
    • Sugar
    • Eggs
    • Vanilla extract
    • Sour cream (or plain Greek yogurt)
    • Flour
    • Baking soda
    • Salt
    • Ripe Bananas

    how to make banana bread

    How to make banana bread

    Feel free to make either loaves or muffins with this banana bread recipe. The instructions for both methods are included below. Scroll down for the printable recipe.

    Banana bread loaves

    1. Preheat oven to 325°F and spray baking loaf pan with nonstick spray. Line with parchment paper if desired.
    2. Cream butter and sugar together in a large bowl. Then mix in eggs, vanilla and sour cream.
    3. Add in flour, baking soda and salt and stir just until combined. Then fold in mashed bananas.
    4. Pour banana bread mixture into 2 (8×4) loaf pans and bake for 55 minutes, until toothpick comes out clean.
    5. Once bread is slightly cooled, remove from pan and place on cooling rack. Store in a zip top bag or wrap in foil.

    Banana bread muffins

    1. Follow steps 1 through 3 listed above.
    2. Pour banana bread batter into greased muffin tins (you should be able to fill 24 regular-sized muffin cups).
    3. Bake for 20 to 25 minutes, until lightly golden and toothpick comes out clean.

    loaf of sliced banana bread on a wooden board

    Frequently asked questions about banana bread

    Why is my banana bread flat? The most common mistake for flat banana bread is forgetting to add in baking soda. It works as a leavening agent that helps bread rise, so be sure to add it in! Another common mistake is over mixing, which causes air to get in your batter. The air rises in the oven, but falls once the banana bread has cooled.

    How do you keep banana bread moist? Make sure your bananas are soft. Soft bananas mash easily and help create a moist consistency. Also, don’t skimp on sour cream or Greek yogurt! It adds a creamy texture to the batter, which results in super moist banana bread.

    How do you know when banana bread is done? To test if your banana bread is done, stick a toothpick in the center of the loaf. If it’s done, the toothpick will come out clean and the edges of the bread will be lightly browned.

    How long does banana bread keep? If stored correctly, this banana bread 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 banana bread be frozen? Yes! Because this banana bread recipes 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. The banana bread will last in the freezer for a couple of months.

    banana bread recipe

    Banana Bread Recipe

    Course: bread
    Cuisine: American
    Keyword: best banana bread
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 5 minutes
    Servings: 16
    Calories: 197
    Author: Jamielyn Nye
    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!


    • 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 a 9x5" baking loaf with nonstick spray. 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 2 (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.


      To make muffins: Pour batter into muffin tins. This recipe makes 24 regular-sized muffins. Bake for about 20 to 25 minutes, until lightly golden and toothpick comes out clean. 
      To make small loaves: This mixture will fill 4 small loaf pans. Bake for 35 to 45 minutes, until lightly golden brown and toothpick comes out clean.


      Calories: 197kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 242mg | Potassium: 105mg | Sugar: 15g | Vitamin A: 265IU | Vitamin C: 1.7mg | Calcium: 17mg | Iron: 0.9mg

      piece of banana bread with butter on top

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