This easy banana bread recipe is a sweet, moist and flavorful family favorite. It’s perfect for using up ripe bananas and is made in only one bowl!

Buttered banana bread slices ready to serve on a wooden board.

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The Best Moist and Fluffy Banana Bread

Banana bread is one of my favorite quick breads to bake. While my chocolate chip banana bread leans more like dessert, this classic version is my go-to for everyday cravings.

It’s made with ripe bananas, a little less sugar and sour cream, and comes out moist and flavorful every time. It’s a family favorite that makes two perfect loaves!

We also love using up ripe bananas in banana bread muffins, mini banana muffins, and this cake mix banana bread recipe.

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 sour cream banana 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 for breakfast or snack and freeze the other for later.

Ingredient Notes

Find the full printable recipe with specific measurements below.

  • Salted butter: Softened butter adds buttery taste and a soft crumb.
  • Granulated sugar: I prefer white sugar to add a sweet taste.
  • 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 bread.
  • 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.
  • Bananas: Ripe, spotty bananas that are mashed. You will need two cups of mashed bananas which are about 4 – 6 bananas.
Brown ripe bananas on a counter.

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.

  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.

How to Make Banana Bread

Mixing banana bread batter with mashed bananas in a large bowl.
  1. 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.
  2. 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.
  3. Bake. Pour the batter into the loaf pans and bake for 55 minutes, or until a toothpick comes out clean.
  4. Cool. Once bread is slightly cooled, remove from pan and place on wire rack. Store in a zip top bag or wrap in foil.
Showing soft, moist crumb of sliced banana bread with ripe banana flavor.

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.
  • Add-ins. Feel free to fold in 1/2 cup chopped nuts for banana nut bread, 1 cup chocolate chips or make blueberry banana bread.
  • Add a cream cheese frosting to make it a dessert like this cinnamon swirl banana bread or my banana cake!
  • Browning too quickly: If your bread is browning too quickly on the top, cover it loosely with aluminum foil.
  • Testing for doneness: 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.
Buttered banana bread slices shown in a vertical close-up.

Have more bananas? Make banana pudding, strawberry banana smoothie, these easy banana pancakes or banana zucchini muffins.

More Favorite Banana Recipes

Moist banana bread sliced on a wooden cutting board

Easy Banana Bread Recipe

4.99 from 127 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 55 minutes
Cool Time: 40 minutes
Total Time: 1 hour 45 minutes
Servings: 16
This easy banana bread recipe is a sweet, moist and flavorful family favorite. It's perfect for using up ripe bananas and is made in one bowl!
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Ingredients 

  • ½ cup butter , softened
  • 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 (about 4 brown bananas)

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 1/2 cup butter and 1 cup sugar with an electric mixer. Mix in 2 eggs, 1/2 cup sour cream, and 1 1/2 teaspoons vanilla. 
  • Stir in the 2 cups flour, 1 teaspoon baking soda, and 3/4 teaspoon salt just until combined. Fold in 2 cups mashed 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 in the 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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

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).
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.
Storage: Place in a zip-top bag or wrap in foil and keep at room temperature up to 2 days or in the fridge up to 7 days. 
Freeze: 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.

Nutrition

Calories: 197kcal, Carbohydrates: 29g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 43mg, Sodium: 235mg, Potassium: 104mg, Fiber: 1g, Sugar: 15g, Vitamin A: 268IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

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. See picture in post of the bananas that I use most often.

How to mash bananas?

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.

Can I use frozen 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.

Why is my banana bread not done in the middle?

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.

Should I cool banana bread in pan or out?

Both! Cool in the pan for 10 minutes and then remove from the pan to cool completely on a wire baking rack.

How to store banana bread?

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.

To store in the freezer, wrap loaf in aluminum foil and place in a zip top bag. It will last in the freezer for about 2 to 3 months.