Banana Bread

I’ve been making this banana bread for years when my bananas get too spotted to eat. It’s a simple, reliable loaf with a tender crumb thanks to sour cream and enough banana flavor to make friends ask for the recipe. If you enjoy a warmly spiced twist, try this cinnamon swirl banana bread variation for a fancier breakfast treat.

Why you’ll love this dish

This banana bread is forgiving, quick to put together, and uses pantry staples. It turns overripe bananas into a moist loaf with a light crust and soft center. The sour cream keeps the crumb tender without adding sourness, and the combination of melted butter and eggs gives a classic home-baked richness.

"Comfort in every slice: moist, subtly sweet, and perfect with coffee. My go-to when bananas go soft."

Make it for weekday breakfasts, an easy weekend brunch, school lunches, or as a bake-sell table favorite. It’s also budget-friendly and kid-approved, which explains why it disappears fast.

Step-by-step overview

You’ll preheat the oven and prepare the pan. Combine dry ingredients in one bowl. Mash bananas and whisk in the sugar, eggs, melted butter, sour cream, and vanilla in another. Fold in the flour mixture just until no dry streaks remain. Bake for about 50 to 60 minutes and cool briefly in the pan before transferring to a rack.

What you’ll need

• 2 cups all-purpose flour (spoon into the cup and level for accuracy)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 to 4 very ripe bananas, mashed (about 1 1/4 to 1 1/2 cups)
• 3/4 cup granulated sugar
• 2 large eggs
• 6 tablespoons unsalted butter, melted and cooled slightly
• 1/3 cup plain sour cream (Greek yogurt works in a pinch)
• 1 teaspoon vanilla extract

Ingredient notes: For a lighter crumb, use 2 level cups of flour. If you prefer less sweetness, reduce sugar to 2/3 cup. For a dairy-free switch, use a neutral oil (like canola) for the butter and a dairy-free yogurt for the sour cream replacement.

Step-by-step instructions

1. Preheat the oven to 350°F. Grease an 8½ x 4½ inch loaf pan. Line the pan with parchment if you want easier removal.
2. Whisk the flour, baking soda, and salt in a medium bowl until blended. Set the dry mix aside.
3. In a large bowl, mash the ripe bananas with a fork. Leave a few small lumps for texture.
4. Add the sugar, eggs, melted butter, sour cream, and vanilla to the mashed bananas. Whisk gently until the mixture looks uniform.
5. Pour the dry ingredients into the banana batter. Fold with a spatula just until you cannot see streaks of flour. Do not overmix.
6. Transfer the batter to the prepared loaf pan. Smooth the top and tap the pan once on the counter to release large air pockets.
7. Bake for 50 to 60 minutes. Begin checking at 50 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs, not wet batter.
8. Cool the loaf in the pan for 15 minutes. Run a knife around the edges and turn the bread out onto a cooling rack. Cool completely before slicing for clean slices.

Best ways to enjoy it

Serve warm slices with a smear of butter, cream cheese, or nut butter. It’s great with a hot cup of coffee or a glass of milk for kids. For a dessert twist, lightly toast slices and top with a scoop of vanilla ice cream or a drizzle of honey and toasted pecans. If you want a ribbon of cinnamon through the loaf, check out this another cinnamon swirl banana bread recipe for an easy upgrade.

Storage and reheating tips

Store at room temperature: Keep the cooled loaf wrapped in plastic wrap or in an airtight container for up to 3 days.
Refrigeration: Refrigerate for up to 1 week, tightly wrapped. Bring slices to room temperature or warm gently before serving to improve texture.
Freezing: Slice the bread and freeze individual slices in a zip-top bag with parchment between slices for up to 3 months. Thaw at room temperature or warm in a low oven or toaster oven.
Food safety: Always cool the bread completely before storing to prevent condensation and sogginess.

Helpful cooking tips

• Use very ripe bananas for the best flavor. Black-speckled skins give the most sweetness.
• Measure flour by spooning into the cup and leveling off. Too much flour makes a dense loaf.
• Avoid overmixing after adding the flour. Fold just until blended to keep the crumb tender.
• Let the butter cool slightly before adding to avoid cooking the eggs.
• If the top browns too fast, tent loosely with foil for the last 10 to 15 minutes of baking.
• A toothpick with a few moist crumbs is perfect; wet batter means bake longer.

Creative twists

• Add-ins: Fold in 1/2 cup chopped walnuts, pecans, or 3/4 cup chocolate chips.
• Spices: Stir in 1/2 to 1 teaspoon ground cinnamon or a pinch of nutmeg for warmth.
• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend and add an extra minute or two to the bake time as needed.
• Lower-fat option: Replace half the butter with unsweetened applesauce for a moister, lighter loaf.
• Mini loaves: Divide batter into mini pans and reduce baking time to 20 to 30 minutes, checking early.

Common questions

How ripe should my bananas be?

Bananas should have many brown spots or be mostly brown. Very ripe bananas are sweeter and mash easily, which improves flavor and moisture.

Can I make this recipe dairy-free?

Yes. Substitute melted neutral oil for butter and a dairy-free yogurt for sour cream. Expect a slightly different crumb but still delicious results.

How can I tell when the bread is done?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs. If you see wet batter, bake longer and recheck every 5 minutes.

Can I halve the recipe to make one small loaf or muffins?

You can halve the ingredients and bake in a smaller pan or use a muffin tin. Muffins usually take 15 to 20 minutes; a small loaf will take less time than the full pan. Start checking early to avoid overbaking.

Banana Bread

A simple, reliable loaf that transforms overripe bananas into a moist, tender banana bread with a hint of sweetness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

  

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Dry Ingredients

• 2 cups all-purpose flour Spoon into the cup and level for accuracy
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 3-4 pieces very ripe bananas, mashed About 1 1/4 to 1 1/2 cups
• 3/4 cup granulated sugar Reduce to 2/3 cup for less sweetness
• 2 large eggs
• 6 tablespoons unsalted butter, melted Cool slightly before adding
• 1/3 cup plain sour cream Greek yogurt works in a pinch
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F. Grease an 8½ x 4½ inch loaf pan and line it with parchment paper for easier removal.
2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
3. In a large bowl, mash the ripe bananas with a fork, leaving a few small lumps for texture.

Mixing ingredients

1. Add the sugar, eggs, melted butter, sour cream, and vanilla to the mashed bananas. Whisk gently until uniform.
2. Fold the dry ingredients into the banana mixture just until no dry streaks remain. Do not overmix.

Baking

1. Transfer the batter to the prepared loaf pan. Smooth the top and tap once on the counter to release large air pockets.
2. Bake for 50 to 60 minutes, checking at 50 minutes with a toothpick. It should come out clean or with a few moist crumbs.
3. Cool the loaf in the pan for 15 minutes before transferring to a cooling rack. Cool completely before slicing.

Nutrition

Serving: 1Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 180mgFiber: 1gSugar: 10g

Notes

For best texture, use very ripe bananas. Store at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze individual slices for up to 3 months. Serve warm or with toppings like butter or ice cream.

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