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Banana Bread

4.88 from 25 votes

posted: 03/29/20

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

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.

front view of banana bread; first half of loaf has been sliced

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!

side view of best banana bread recipe where the first half of the loaf has been sliced, ripe bananas in the background

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!

  1. In a lare bowl whisk together: flour, baking soda, and salt.
  2. In a smaller bowl whisk together: melted & cooled butter, eggs, mashed bananas, sugar, sour cream, and vanilla extract.
  3. Stir the wet ingredients into the dry ingredients.
  4. 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.

picture of a bunch of banana that are speckled brown and ready to be made into banana bread

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.

overhead view of three bananas that have been peeled and are sitting on a wax paper lined baking sheet to be frozen

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.

  1. Peel the bananas.
  2. Put them on a parchment lined baking sheet.
  3. Put them in the freezer for 1 hour.
  4. 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.

overhead view of banana bread recipe, the first half of the loaf has been sliced

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.

up close view of stack of 6 pieces of easy banana bread


As with any good base recipe there are so many different ways you can change this up. Here are some:

If you make this recipe or any of my variations, leave me a comment and let me know!

overhead view of two slices of banana bread on a blue rimmed plate, top piece has been buttered
front view of banana bread; first half of loaf has been sliced
4.88 from 25 votes

Banana Bread

Serves: 10 slices
(tap # to scale)
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
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.


  • 2 cups all purpose flour (240 grams)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas mashed well (see note)
  • 3/4 cup sugar (148.5 grams)
  • 6 tablespoons unsalted butter melted and cooled (84.75 grams)
  • 2 large eggs at room temperature and lightly whisked
  • 1/4 cup sour cream room temperature (or plain yogurt) (56.75 grams)
  • 1 teaspoon vanilla extract


  • 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.


While you can ripen your bananas in the oven to make them more brown, please note that bananas get sweeter as they ripen. So fake ripening in the oven will make for a less sweet bread.
Calories: 384kcal (19%) Carbohydrates: 57g (19%) Protein: 6g (12%) Fat: 15g (23%) Saturated Fat: 9g (56%) Monounsaturated Fat: 2g Cholesterol: 56mg (19%) Sodium: 229mg (10%) Potassium: 162mg (5%) Fiber: 3g (13%) Sugar: 32g (36%) Vitamin A: 300IU (6%) Vitamin C: 5mg (6%) Calcium: 20mg (2%) Iron: 2mg (11%)
Author: Lisa Longley
Course: Breakfast
Cuisine: American
front view of banana bread; first half of loaf has been sliced

did you make this

Banana Bread

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


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    Rate This Recipe:

  1. Paula says

    5 stars
    I always freeze bananas. Some should know, though, that once you thaw them they are very mushy and release a brown syrup. I use all the liquid along with the mushy fruit. You can just thaw to the point where the bananas are just thawed and haven’t release the syrup, which means you’d have to check your bananas. I’m only guessing but it might take approximately 30 minutes at room temperature. Also, be aware of bacteria that may be on the peels. I recommend washing the bananas before peeling them to avoid bacteria coming into contact with the fruit. I know of some that will freeze the unpeeled banana. Again, wash the fruit before freezing or you risk contamination.

  2. Laurievolpe says

    5 stars
    Just made this – it smells and looks amazing! I always use my mom’s banana bread recipe – but when I saw the sour cream in this recipe I just had to try it! I added nuts and it’s delicious!

    • Lisa Longley says

      I’m so glad you liked it!

  3. Jan Beus says

    I love recipes

  4. Norma johnson says

    My teenage grandsons dumped a cup of chocolate chips into the batter as a joke. We ended up adoring banana bread with chocolate chips.

  5. Vanessa says

    Hi Lisa,
    Thanks for sharing your recipe! I am new to making bread. May I know the size of your cup used for measuring the ingredient? Thanks in advance!

    • Lisa Longley says

      If you are in the US, it is a standard dry measuring cup worth. If you are overseas, you will need to go by weight. I just added all those values to the post.

  6. SANDY says

    3 stars
    I decided to try this recipe, and it was ok. However I will be going back to my usual recipe (which also has sour cream in it) because I found yours to be heavier. But to each their own, that’s what makes recipes interesting and enticing to try.

  7. Michelle says

    How do I change it for high altitude baking?

  8. Carla B says

    5 stars
    My favorite banana bread – and I’ve made a lot of them. I make this every week, 2 loaves at a time. I add in 1 extra banana for 2 loaves along with some chopped pecans and chocolate chips. The family is gaga over it. Thanks for the recipe!

    • Lisa Longley says

      I’m so glad to hear it is such a hit with your family!

  9. Shantie Bhimull says

    I will try your recipes but please consider vegetarians so can you indicate the portion of the substitutes. equivalent to the egg/s required to replaces the egg/e in your recopies.

    • Lisa Longley says

      Hi Shantie! This recipe works great for vegetarians. Unfortunately, vegan baking isn’t my skill set. You should check out Make it Dairy Free!

  10. Margaret says

    I love your banana bread

    • Lisa Longley says

      I’m so glad to hear that!

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners