This simple and easy banana bread recipe is going to be your go to recipe from here on out. With only 10 minutes hands on time, simple tips, easy instructions, and a video tutorial you will love this recipe.
If I’m being totally transparent, I always make my Chocolate Chip Banana Bread, and almost never this plain version. But the one day when I was out of chocolate chips, I made this.
It was a huge hit with my kids! They discovered they love banana bread, with or without chocolate chips. I know that your kids are going to feel the same way.
This recipe, originally from America’s Test Kitchen, is a quick bread recipe, meaning it doesn’t use yeast and doesn’t need any rise time. That is what leaves you with the 10 minutes of prep time. This bread is moist, delicious, and not overly dense. Perfect!
I have made your banana bread recipe probably 100 times now. I’m not kidding. It’s my go-to! Really awesome recipe – keep up the good work!
How to Make Banana Bread
This is a brief overview of this quick bread recipe. For the full recipe with all of the instructions and measurements, see the recipe card.
- Whisk together the dry ingredients. In a large bowl whisk together the flour, baking soda, and salt.
- Stir together the wet ingredients. In a smaller bowl whisk together the melted & cooled butter, eggs, mashed bananas, sugar, sour cream, and vanilla extract.
- Combine the ingredients. Stir the wet ingredients into the dry ingredients with a spoon or spatula.
- Pour it all into a loaf pan and bake it in a preheated oven. After baking, allow to cool for 10 minutes before removing from the loaf pan and then allow to cool for one hour before slicing.
Best Bananas for Banana Bread
It is important to use brown banana in banana bread. The over ripe banana is both the right texture and is more sweet than a less ripe banana. The picture below gives you a good sense of how ripe they should be, of course you can use much more brown bananas as well.
The size of your bananas is less important than you might think. While you want to aim for medium bananas, I typically just grab a bunch from the store and don’t think much more about it. My banana bread recipes come out perfect every time.
If you want to store your over-ripe bananas so you can always have them on hand, see this post: How to Freeze Bananas.
Yogurt vs. Sour Cream
This recipe works really well with both sour cream and yogurt. I have made it with both and both are fatalistic. You do need to choose one. It is necessary for this moist banana bread recipe. It is also necessary to make the baking soda react.
Best Bread Pan
Tips and Tricks
- Measure the flour correctly. As with all baking recipes you want to be sure to whisk the flour, then scoop it into a dry measuring cup and level it off. You can read all about that here: How to Measure Flour.
- Use fresh baking soda. It is very important that you use baking soda and not baking powder in this recipe. Ensure it is fresh by adding a little to some vinegar. It should bubble and react immediately. Keep in mind baking soda should be replace every six months.
- Use very ripe bananas. Read more about this above.
- Allow the butter to cool. If you mix piping hot butter into the batter it will begin to cook the eggs. It needs to cool a minute or two before it is mixed din.
- Use a good bread pan. If you have an unreliable bread pan, it can cause a recipe to fail. This bread pan is perfect.
- Add in your favorite mix ins. Just as we mix in chocolate chips, you could easily mix in some nuts. I have a lot of readers who have loved chopped walnuts in this. Additionally, some readers love to toss in a teaspoon or two of cinnamon when they add nuts.
Storing Banana Bread
Leftover banana bread should be kept in an airtight container, with room around the bread. This stores better when you don’t store it in the bread pan that you cooked it in. It can be stored at room temperature.
Freezing Banana Bread
This bread freezes really well. It can be stored in the freezer in an airtight container for up to three months.
- Freeze as a whole loaf: Wrap the loaf multiple times in plastic wrap or aluminum foil and then place in a freezer bag before storing in the freezer. It can be thawed at room temperature overnight before enjoying.
- Freeze as slices: Once the loaf has cooled completely, cut it into slices. Place the slices on a wax paper or parchment paper lined tray and place in the freezer for four hours. Then transfer to an airtight container. Individual pieces will thaw at room temperature within about 30 minutes.
Variations
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.
- Chocolate Banana Bread: Delicious and rich, this will become a favorite for sure.
- Strawberry Banana Bread: A simple twist that is delicious and fun. Perfect for summer.
- Blueberry Banana Bread: This recipe is such a hit.
- Nutella Banana Bread: If you love Nutella as much as I do, this is a must make.
- Zucchini Banana Bread: I love this version. Probably because it convinces me I’m eating healthy.
- 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 best banana bread recipe or any of my variations, leave me a comment and let me know!
Easy Banana Bread Recipe
Ingredients
- 2 cups all purpose flour see note 1 (240 grams)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe bananas mashed well, see note 2
- 3/4 cup granulated 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
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 5 inch bread pan well with cooking spray.
- In a large bowl, whisk together the flour, baking soda, and salt.2 cups all purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt
- In a medium bowl, whisk together the mashed bananas, cooled butter, eggs, sour cream, sugar, and vanilla.3 very ripe bananas, 3/4 cup granulated sugar, 6 tablespoons unsalted butter melted and cooled, 2 large eggs at room temperature and lightly whisked, 1/4 cup sour cream, 1 teaspoon vanilla extract
- 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 wire rack for 1 hour before slicing and enjoying.
Notes
- To measure the flour, be sure to whisk the flour, then scoop it into a dry measuring cup, and level it off. You can see step by step photos of that here: How to Measure Flour.
- Your bananas should be well speckled brown (see photo in the post). This level of ripeness is important because the bananas will be the right texture and the right level of sweetness. Mash the bananas well with a fork.
Paula says
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.
Laurievolpe says
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!
I’m so glad you liked it!
Jan Beus says
I love recipes
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.
That’s one of our favorites with this recipe too! https://www.simplejoy.com/best-chocolate-chip-banana-bread/
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!
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.
SANDY says
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.
Michelle says
How do I change it for high altitude baking?
I’m so sorry, I don’t have experience with high altitude baking, but this is a great resource: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Carla B says
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!
I’m so glad to hear it is such a hit with your family!
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.
Hi Shantie! This recipe works great for vegetarians. Unfortunately, vegan baking isn’t my skill set. You should check out Make it Dairy Free!
Margaret says
I love your banana bread
I’m so glad to hear that!