This easy banana bread recipe makes a moist, tender loaf with plenty of banana flavor and just 10 minutes of prep. Sour cream keeps the crumb soft without making the bread overly dense, and because the recipe uses melted butter, you don’t need a mixer. It’s the perfect way to use up those brown bananas sitting on your counter.
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!
Why You’ll Love This Banana Bread
- 10 minutes of prep: The batter comes together very quickly.
- No mixer needed: Melted butter means everything can be mixed by hand.
- Moist but not overly dense: Sour cream or yogurt keeps the crumb tender.
- Simple ingredients: Everything is made with basic baking staples and ripe bananas.
How to Make Banana Bread
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a smaller bowl, whisk together the melted & cooled butter, eggs, mashed bananas, sugar, sour cream, and vanilla extract.
- Stir the wet ingredients into the dry ingredients with a spoon or spatula.
- Pour it all into a loaf pan and bake it. After baking, allow it to cool for 10 minutes before taking it out of the loaf pan, and then allow it to cool for one hour before slicing.
Best Bananas for Banana Bread
It is important to use brown bananas in banana bread. The overripe banana has the right texture and is sweeter than a less ripe banana. The picture below gives you a good sense of how ripe they should be. You can use much browner bananas as well.
Using Frozen Bananas
I love keeping bananas on hand in my freezer for this recipe. When using frozen bananas for this recipe, thaw the bananas overnight, and use the bananas and the liquid that accumulates. If you want to freeze your overripe bananas so you can always have them on hand, see this post: How to Freeze Bananas.
How to Know When Banana Bread is Done
Banana bread is done when a toothpick inserted slightly off center of the loaf comes out with just a few crumbs and no wet batter. If you find that your bread isn’t done yet, but the top is golden brown, tent it with aluminum foil and continue baking until the center is done.
It is important to note that when the warm bread comes out of the oven, it may not seem completely done. As it cools for an hour, it will continue to set. That hour of rest time before slicing is critical to this recipe.
Tips and Tricks
- Measure the flour correctly. As with all baking recipes, you want to be sure to whisk the flour in its container, then scoop it with a spoon 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 replaced every six months.
- 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 in.
- Use either sour cream or yogurt. This recipe works really well with both sour cream and yogurt. I have made it with both, and both were fantastic. You do need to choose one. It is necessary to keep the banana bread moist, as well as to make the baking soda react.
- 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 it at room temperature for up to four days. It stores better when you don’t store it in the bread pan that you cooked it in.
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.
Banana Bread Variations
As with any good base recipe, there are so many different ways you can change this up. Here are some of my favorites:
- Chocolate Chip Banana Bread: As mentioned above, this is one of my viral recipes. It’s well loved and well reviewed.
- Banana Nut Bread: A super simple twist on this for anyone who loves that extra layer of texture and flavor.
- 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 moist banana bread recipe or any of my variations, leave me a comment and let me know!
Recipe Video
Easy Banana Bread Recipe
Ingredients
- 2 cups all purpose flour see note (240 grams)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe medium bananas mashed well, about 1 1/2 cups, see note
- 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.Â3 very ripe medium 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 overmix.
- 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. Check on the bread towards the end of the bake time. If it is browning too much on top but isn't finished in the middle, you can tent it loosely with foil for the remainder of the baking time.
- 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
Denise says
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!
You’re welcome! I hope you love it!
Florence says
I love baking bread..recently my bread machine died so now I’m looking to make from scratch with my mixer.
I hope you enjoy this one!
Marie says
Hi Lisa,
Thanks for the recipe. When you add zucchini, how much do you add?
Do you change anything else?
Thanks
Marie
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!
I’m so glad you like it!
Elaine says
Love ALL of your recipes. Simple and health and definitely DELISH. The blueberry banana bread is to die for. I never thought about blueberry because I thought the juice would make the bread look like a volcano had exploded. Thanks! Do you have a cookbook for sale? I don’t have finances to keep up with copying. Paper so expensive. Thank you! Elaine
I’m so happy to hear that you’ve been enjoying my recipes! No cookbook as of right now, but maybe you could save your recipes to your computer!
Donna Whitson says
Can I use self rising flour instead of APF
This recipe has only been tested with APF, and self-rising flour is quite different in a number of ways, so no.
Mary says
They s was delicious!
I’m so glad you liked it!
Aj says
Hi -I was wondering if you could sub the white sugar for brown sugar? I was thinking I could do 2/4 of white and 1/4 of brown I just luv the flavor that brown sugar has with these flavors😋
Would the measurements be the same in 4ths ?
Hi Aj! I haven’t tested that swap, but you would use the same amount of brown sugar that is called for of granulated sugar.
Amalia says
This is an amazing bread. I used maple 6 tablespoon of maple syrup instead of the sugar. Moist, moist 😆 and not o early sweet Perfect! Thank you
I’m so glad you liked it!
/Barbara says
I absolutely love your recipes and I thank you for giving them to us.
You’re welcome!