This easy banana bread recipe is my favorite way to use up ripe bananas. It’s super moist and full of sweet banana flavor.
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This banana bread recipe is the best banana bread recipe! It’s super easy and is moist and delicious.
I love making banana bread because it’s so yummy anytime of the day. It’s perfect with coffee for breakfast or an afternoon snack. It’s also delicious with a little caramel or ice cream on top for dessert!
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
- Basic ingredients. You probably already have everything you need to make this! It is easy and quick to make just like my banana ricotta bread!
- Cozy flavor. It’s the perfect cozy recipe for any season. If you want to add more warm flavor, try my banana bread with cinnamon swirl.
- Ripe bananas. It’s the best way to use up overripe bananas!
- Perfect anytime treat. Homemade banana bread is perfect for breakfast, brunch, an afternoon snack or dessert. For a yummy banana dessert recipe, be sure to try my banana spice cake!
Ingredient Notes
Below are notes about some of the banana bread ingredients.
- 3 very ripe bananas: Overripe bananas are the most important ingredient for 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.
- Granulated sugar: This recipe uses granulated sugar and brown sugar. You can also make it with either all granulated sugar or all brown sugar.
- Brown sugar: Use light or dark brown sugar. Brown sugar adds flavor and moisture. I prefer using dark brown sugar because it has a stronger molasses flavor.
- 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.
- Swap in full fat plain yogurt in place of sour cream.
- Add mini or regular chocolate chips.
- If you use salted butter, you don’t need to add additional salt.
- Add a little cinnamon (about 1/2 teaspoon) for even more warm flavor.
Instructions
Below are the step by step directions for how to make this easy banana bread recipe.
Step 1: (Pictured above) Mash the bananas with 1/4 cup of the brown sugar. Set aside.
Step 2: (Pictured above) In a large bowl, beat the butter, granulated sugar and remaining brown sugar on medium speed for 2-3 minutes.
Step 3: (Pictured above) Add the eggs one at a time. Beat in the vanilla and sour cream.
Step 4: (Pictured above) Add the banana-sugar mixture and beat until well combined.
Step 5: (Pictured above) Use a spatula to fold the dry ingredients into the wet ingredients only until well blended.
Step 6: (Pictured 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.
- Mash the banana. Use a fork or potato masher to mash the banana.
- Lumps are ok. Your mashed bananas don’t need to be completely smooth. 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
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.
Store banana bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Yes! Thaw frozen bananas at room temperature for about 2 hours at room temperature or overnight in the refrigerator. Drain off the excess liquid before mashing the bananas.
Banana bread can be frozen for up to 4 months. Wrap cooled banana bread tightly in a few layers of aluminum foil or plastic wrap then place in a freezer bag or reusable container. Allow to thaw at room temperature.
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Banana Bread
Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 ripe bananas mashed
- 1/2 cup brown sugar light or dark, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup full fat sour cream 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.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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