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front view of banana bread; first half of loaf has been sliced
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4.84 from 18 votes

Banana Bread

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.
Prep Time10 mins
Cook Time55 mins
Cooling time45 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Keyword: banana bread, breakfast, quick bread
Servings: 10 slices
Calories: 384kcal
Author: Lisa Longley


  • 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.



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 | Carbohydrates: 57g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Monounsaturated Fat: 2g | Cholesterol: 56mg | Sodium: 229mg | Potassium: 162mg | Fiber: 3g | Sugar: 32g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 2mg