Indulge in a classic favorite with this delicious banana bread recipe. Moist, flavorful, and easy to make, this bread is perfect for breakfast or a mid-day snack!
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Banana bread was one of the first things I learned to bake. I used my great-grandma’s recipe and made it so many times I knew it by heart. This version is adapted from hers.
It’s simple, soft, and always delicious. Everyone needs a banana bread recipe—I hope this will be the one for you.
For more banana recipes, try my Pumpkin Banana Muffins, Blueberry Banana Coffee Cake, and Baked Banana Donuts.
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Why This Recipe Works
- You probably already have everything you need to make this banana bread loaf recipe. If you have some ricotta cheese, try my banana ricotta bread!
- This is the perfect cozy treat for fall or really any season. For more warm flavor, try my banana bread with cinnamon swirl.
- It’s the best way to use up overripe bananas! Chocolate fans, you’ll love this banana Nutella bread!
- Homemade banana bread is perfect for breakfast, brunch, an afternoon snack or dessert. For a yummy banana recipe, be sure to try my banana spice cake or yummy banana pumpkin chocolate chip bread!
Ingredient Notes
Below are useful notes about some of the ingredients.
- 3 very ripe medium bananas: Use overripe bananas for the best banana bread.They are soft, sweet and perfect for baking! If you have extra overripe bananas, try my banana strawberry cake recipe and banana rhubarb muffins.
- Sugars: We’re making this banana bread recipe with brown sugar and granulated sugar. Use light or dark brown sugar. It adds extra flavor and keeps the bread moist.
- Sour cream: Sour cream adds extra moisture.
- Butter: Use unsalted, room temperature butter. Take the butter out of the refrigerator 2 hours before baking.
- 2 large eggs: Use large, room temperature eggs. Eggs help give this banana bread its tender texture.
Please see recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Stir in 1/2 cup of chopped pecans or walnuts. If you’re a fan of nuts, be sure to try my pistachio banana bread!
- Swap in full fat plain yogurt or unsweetened applesauce in place of sour cream.
- You can leave out the brown sugar if you prefer. Just add extra granulated sugar in its place.
- Add mini or regular chocolate chips.
- If you use salted butter, reduce salt to 1/4 teaspoon.
- Add a little cinnamon (about 1/2 teaspoon) for even more warm flavor.
How to Make Banana Bread
Quick Video Recap
Instructions
Step 1: (Picture 1 above) Mash the bananas with 1/4 cup of the brown sugar. Set aside.
Step 2: (Picture 2 above) In a large bowl, beat the butter, granulated sugar and remaining brown sugar on medium speed for 2-3 minutes.
Step 3: (Picture 3 above) Add the eggs one at a time. Beat in the vanilla and sour cream.
Step 4: (Picture 4 above) Add the banana-sugar mixture and beat until well combined.
Step 5: (Picture 5 above) Use a spatula to fold the dry ingredients into the wet ingredients only until well blended.
Step 6: (Picture 6 above) Pour in greased bread tin and bake at 350° for 50-60 minutes.
Expert Tips
- Use overripe bananas. Regular bananas aren’t as sweet as overripe bananas and they don’t mash up like overripe bananas, so make sure to use overripe bananas.
- I prefer to use dark brown sugar because it has more molasses taste.
- Mash the banana. Use a fork, the bottom of a whisk, an electric mixer or potato masher to mash the banana.
- Mashed bananas don’t need to be smooth. The lumps will bake into delicious little bits of bananas!
- Freeze leftover slices. The loaf or slices can be frozen. I prefer freezing individual slices because they thaw faster.
Recipe FAQs
Bananas should be overripe. Overripe bananas will have brownish-black peels or peels with brown spots on them. If they look too ripe to eat, they are perfect for banana bread!
The secret to moist banana bread is using very ripe bananas, adding enough fat (butter or oil), and avoiding overmixing. Ingredients like yogurt, sour cream, or buttermilk can add extra tenderness. Baking at a moderate temperature just until a toothpick comes out with a few crumbs helps keep it from drying out.
Store banana bread in an airtight container at room temperature for 2 days or up to 1 week in the fridge. To freeze, wrap it well in foil or plastic, then place in a freezer bag. It will last up to 4 months. Thaw at room temp before serving.
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Banana Bread
Equipment
Ingredients
- 1¾ cups (218.75 g) all purpose flour
- 1 teaspoon (1 teaspoon) baking soda
- ¾ teaspoon (3/4 teaspoon) salt
- 1 cup (3) mashed bananas about 3 medium overripe bananas
- ½ cup (110 g) brown sugar light or dark, packed, divided
- ½ cup (100 g) granulated sugar
- ½ cup (113.5 g) unsalted butter room temperature
- 2 (2) large eggs room temperature
- 1 teaspoon (1 teaspoon) vanilla extract
- ½ cup (115 g) sour cream full fat, room temperature
Instructions
- Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan or coat with baking spray. Line it with parchment paper leaving an overhang on two sides.
- Mash the bananas and stir to combine with 1/4 cup of brown sugar. Set aside.
- In a medium-sized bowl, whisk to combine the all-purpose flour, baking soda, and salt.
- In a large bowl of an electric mixer fitted with a paddle attachment or using a handheld mixer, beat the butter, granulated sugar and remaining brown sugar for about 2 minutes or until well combined. Mix in the eggs, one at a time followed by the vanilla. Mix in the sour cream.
- Mix in the banana mixture. Use a rubber spatula to fold in the dry ingredients only until well blended. Do not overmix.
- Pour into the pan and bake at 350° for 50-60 minutes or until a toothpick comes out clean when inserted in the center of the bread. Remove bread from oven and set the pan on a wire rack. Allow bread to cool completely in the pan.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Glenn Y
Best Banana bread recipe you can make! it turned out delicious.
Natalie Ward
Aww thank you so much, Glenn! Happy you enjoyed it!
Steve Dolman
I have a question rather than a comment. I see that the recipe calls for sour cream. A substitute can be whole yogurt. The problem I have is that I don’t particularly like either of the two. As for yogurt, I only eat flavored ones.
Is there anything else that can be used as a substitute for the sour cream or the whole yogurt?
Natalie
Hi Steve, I would suggest unsweetened applesauce as a substitute for the sour cream or yogurt. Please let me know if you have any other questions. Hope you enjoy the recipe!
Cindy Trujillo
I’ve made a lot of banana bread over the years, this is now my only recipe! So easy, and so delicious!
Natalie
Thanks so much for making this banana bread recipe Cindy! I know there are many yummy banana bread recipes out there, so I’m thrilled that this is now your only recipe. XO Have a great night! Natalie
LORRAINE BEREZNY
Sounds delicious can you use Greek yogurt?
Natalie
Hi Lorraine, Yes you can use Greek yogurt. I’d recommend plain full fat Greek yogurt. Please let me know if you have any other questions 🙂
Julie Hackett Cliff
I am not an experienced baker, but I am a very experienced taster!
This Banana Bread is wonderful. The combination of brown and white sugar adds a sweetness that is just right! The sour cream gives this bread a moist texture. Not hard to make! Thanks for the tip on freezing ripe bananas and the next time I make I will add a few nuts! My husband and I give this recipe an absolute 5 stars!
Natalie
Hi Julie, Thanks so much for making this banana bread and for sharing your feedback! I’m thrilled you and your husband enjoyed it! xo Natalie
Martin
Its my third time making this recipe and the kids can’t get enough! Adding sour cream is genius. Thank you for sharing.
Natalie
Yay! So glad and flattered you’ve made this banana bread three times already, Martin! Love to hear that the kids love it too 🙂 Thanks for your comment and feedback!
Jen
I just made this tonight! I’ve been making different recipes in my quest for the perfect banana bread but none of them have come out just right…until tonight. It’s delicious, soft, and just the right texture! The sour cream makes it!! Thanks again Natalie for such an amazing recipe!
Natalie
Hi Jen, Thanks so much for making this banana bread and for such a nice comment. I’m so happy you enjoyed it and you are right about the sour cream! XO Natalie