This simple and easy Banana Bread is going to be your go to recipe from here on out! With 10 minutes hands on time, simple tips and easy instructions, you will love this recipe.
Truth be told, I always make my Chocolate Chip Banana Bread . . . never this plain version. But the other day when we couldn’t get to the store, and I didn’t have any chocolate chips, I made this.
It was a HUGE hit! My kids were skeptics, but have since discovered that they indeed love banana bread, with or without chocolate chips. And I know that your kids are going to feel the same way.
My Chocolate Chip Banana Bread is a viral recipe based off this base recipe from America’s Test Kitchen. They do just about everything perfectly, and this bread recipe is no exception. This bread is moist, delicious, and not overly dense. Perfect!
How to Make Banana Bread
This is a quick bread recipe, meaning it doesn’t use yeast and doesn’t need any rise time – kind of like a cake. So easy!
- In a lare bowl whisk together: flour, baking soda, and salt.
- In a smaller bowl whisk together: melted & cooled butter, eggs, mashed bananas, sugar, sour cream, and vanilla extract.
- Stir the wet ingredients into the dry ingredients.
- Pour it all into a loaf pan and pop it into a preheated oven.
Why Do We Use Brown Bananas
The reason we use brown bananas in this recipe is because the more ripe a banana is, the more sugar it lends to a recipe.
While it is 100% true that you can use your oven to brown your bananas, all you are really doing is making them softer. You aren’t releasing more sugar. So your end result will be a banana bread that isn’t as sweet.
I suggest that you use bananas that have truly ripened on their own.
How Brown Do Bananas Need to Be
Do you guys like my banana picture? It sort of reminds me of me trying to be an expressive art student in high school.
I wanted to give you a visual of how ripe your bananas should be. You don’t need to wait until your bananas are black to make this recipe. This level of speckle you see is plenty.
How to Freeze Ripened Bananas
If you have a whole batch of ripe bananas but only want to make one loaf of banana bread, freeze the remaining bananas for future loaves.
- Peel the bananas.
- Put them on a parchment lined baking sheet.
- Put them in the freezer for 1 hour.
- Transfer them to a freezer safe airtight container for up to three months.
When you are ready to make bread, let the banana thaw in the refrigerator for 24 hours.
Yogurt vs. Sour Cream
You will notice that this recipe calls for sour cream, whereas my counterpart Chocolate Chip Banana Bread recipe calls for yogurt.
The reason for this is simply that I have found so many people who are adverse to yogurt.
Please know that either one works perfectly in this recipe, and also that you don’t really taste either in the final bread.
I suggest using what you have on hand.
How to Store Banana Bread
If you are like my family this will disappear FAST. Store it in an airtight container for up to four days on the countertop.
This bread will freeze well. Wrap a whole loaf well and freeze it up to 3 months. Or freeze it as individual slices after baking, cooling, and slicing.
As with any good base recipe there are so many different ways you can change this up. Here are some:
- CHOCOLATE CHIP BANANA BREAD: As mentioned above, this is one of my viral recipes. It’s well loved and well reviewed.
- STRAWBERRY BANANA BREAD: A simple twist that is delicious and fun. Perfect for summer.
- ZUCCHINI BANANA BREAD: I LOVE this version. Probably because it convinces me I’m eating healthy. So tasty!
- BANANA CHOCOLATE CHIP MUFFINS: If you’d rather, you can make this into muffins. A great snack for on the go!
If you make this recipe or any of my variations, leave me a comment and let me know!
- 2 cups all purpose flour (272 grams)
- 3/4 teaspoon baking soda (3.75 grams)
- 1/2 teaspoon salt (3 grams)
- 3 very ripe bananas mashed well (see note)
- 3/4 cup sugar (150 grams)
- 6 tablespoons unsalted butter melted and cooled (85.05 grams)
- 2 large eggs at room temperature and lightly whisked
- 1/4 cup sour cream room temperature (or plain yogurt) (61.3 grams)
- 1 teaspoon vanilla extract (4.2 grams)
- Preheat your oven to 350 degrees. Spray a 9 by 5 inch loaf pan well with cooking spray.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a medium bowl, whisk together the bananas, cooled butter, eggs, sour cream, sugar, and vanilla.
- Gently fold the wet ingredients into the dry ingredients. Be careful not to over mix.
- Pour the bread batter into the prepared pan. Bake for 55 minutes or until a toothpick inserted slightly off center in the bread comes out with just a few crumbs.
- Allow the bread to cool in the pan for 10 minutes. Then remove and allow to cool on a cooling rack for 35 minutes before slicing and enjoying.
I came across this recipe as I looked at 3 very ripe bananas. Have all the ingredients so Saturday we’ll be eating banana bread! Thanks Lisa!
Lisa Longley says
You’re welcome! I hope you love it!
I love baking bread..recently my bread machine died so now I’m looking to make from scratch with my mixer.
Lisa Longley says
I hope you enjoy this one!
Thanks for the recipe. When you add zucchini, how much do you add?
Do you change anything else?
Lisa Longley says
You can find that recipe here, enjoy! https://www.simplejoy.com/zucchini-banana-bread/
Ashley H. says
Hi there, I have made your banana bread recipe probably 100 times now. I’m not kidding. It’s my go-to, and honestly I thought I’d left a comment a long time ago commending you on your perfect recipe but I didn’t :/ (apologies!). Absolutely delicious with yogurt or sour cream, either works. I’ve recently begun increasing the amount of white whole wheat I use in lieu of AP with good results. I always add crushed walnuts and turbinado sugar on top for crunch and toasty notes.
Really awesome recipe – keep up the good work!
Lisa Longley says
I’m so glad you like it!