Banana Bread Recipe

Introduction

Banana bread is a classic comfort treat that’s moist, flavorful, and easy to make. This recipe uses ripe bananas, a touch of sour cream, and simple pantry ingredients for a perfect loaf every time.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 to 4 ripe bananas (mashed, about 1 ¼ cups)
• 3/4 cup granulated sugar (or a combination of brown and granulated sugar)
• 2 large eggs
• 6 tablespoons unsalted butter (melted and cooled)
• 1/3 cup sour cream (or plain Greek yogurt)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F. Prepare an 8½ x 4½ inch loaf pan by spraying it with nonstick cooking spray or greasing and flouring the bottom and sides. You can also butter the pan and sprinkle with sugar or a mix of sugar and cinnamon. Set aside.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
3. Step 3: In a large bowl, mash the bananas using a potato masher, fork, or mixer. It’s fine if some small chunks remain.
4. Step 4: Whisk the sugar, eggs, melted butter, sour cream, and vanilla extract into the mashed bananas until well combined.
5. Step 5: Gently add the flour mixture to the wet ingredients and stir just until combined. Avoid overmixing. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
6. Step 6: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10 minutes of baking.
7. Step 7: Let the banana bread cool in the loaf pan on a rack for 15 to 20 minutes. Then invert the pan to remove the bread and allow it to cool completely on the rack before slicing and serving.

Tips & Variations

• Use very ripe bananas with brown spots for the best flavor and sweetness.
• Swap sour cream for plain Greek yogurt to lighten the texture slightly.
• Add chopped nuts, chocolate chips, or dried fruit for extra texture and flavor.
• For a richer taste, try using brown sugar instead of granulated sugar or a combination of both.

Storage

Store banana bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze sliced portions for up to 3 months. Reheat slices in the microwave or oven to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw and drain any excess liquid before mashing to avoid making the batter too wet.

How do I know when the banana bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If it has wet batter, bake longer and check again.

Banana Bread Recipe

Print Recipe

★★★★★

4.9 from 149 reviews

A moist and flavorful homemade banana bread made with ripe bananas, a blend of flour, sugar, and eggs, enriched with melted butter and sour cream, perfect for breakfast or snack time.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 3 to 4 ripe bananas (mashed, about 1 ¼ cups)
• 3/4 cup granulated sugar (can use a combination of brown and granulated sugar)
• 2 large eggs
• 6 tablespoons unsalted butter (melted and cooled)
• 1/3 cup sour cream (or plain Greek yogurt)
• 1 teaspoon vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat oven to 350°F. Spray or grease and flour an 8½ x 4½ inch loaf pan. Optionally, butter the pan and sprinkle with sugar or cinnamon sugar. Set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. Mash Bananas: In a large bowl, mash the ripe bananas using a potato masher, fork, or mixer. Some lumps are okay; the mixture does not need to be completely smooth.
4. Add Wet Ingredients: To the mashed bananas, whisk in the sugar, eggs, melted butter, sour cream, and vanilla extract until fully incorporated.
5. Combine Mixtures: Gently stir the flour mixture into the wet banana mixture just until combined, taking care not to overmix. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
6. Bake: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top of the bread browns too quickly, tent with foil for the last 10 minutes of baking.
7. Cool: Allow the bread to cool in the pan on a cooling rack for 15 to 20 minutes. Then invert the pan to remove the bread and let it cool completely on the rack for at least another hour before slicing and serving.

Notes

• Use very ripe bananas with lots of brown spots for maximum flavor and sweetness.
• You can substitute sour cream with plain Greek yogurt for a slightly tangier taste.
• For a moister crumb, avoid overmixing the batter once the flour is added.
• If you like a sweeter bread, consider using a mix of brown and granulated sugar.
• To prevent the bread from browning too much on top, cover it loosely with foil during the last 10 minutes of baking if necessary.
• Allow the bread to cool completely before slicing to ensure clean slices.

Keywords: banana bread, homemade banana bread, moist banana bread, baked banana bread, easy banana bread