Deliciously moist this quick bread is full of bananas and a swirl of sour cream to help seal in the richness and moisture of this Banana Bread!
So there I was again, an abundance of overripe bananas sitting on the kitchen countertop. Banana bread would be made tomorrow I thought. The banana bread recipe we use in our family is good, not great, but good.
I wrote that back in 2012, this recipe was originally published August 1, 2012. Since then I have made countless loaves of banana bread, good
This classic banana bread recipe has been tweaked over the years. The beauty of banana bread is how quickly it is made. And how it seems to be a perfect breakfast, treat, or snack. So versatile!
Let's get to the recipe...
Jump to:
What are the ingredients
- Unsalted Butter melted- because who has time to wait for room temperature butter!
- Granulated Sugar
- Brown Sugar
- Large Eggs- to quickly warm eggs to room temperature I place them in a bowl in the sink and run warm water over them and let them sit for 5 minutes while I get the rest of the ingredients ready.
- Pure Vanilla Extract
- All-Purpose Flour/ Plain Flour
- Baking Soda
- Salt
- Sour Cream/ Greek Yogurt- you can use either I often use Greek yogurt since I
always have it on hand. Adding this moisture bomb gives this bread the best texture. - Very Ripe Bananas
You need ripe bananas. Brown speckly goodness.
If you like nuts then try my banana walnut bread recipe.
How do I make bananas ripe faster?
You can place bananas on a baking tray and bake them for 20 minutes at 350F/180C. The bananas will ripen, most likely turning black, let them cool before removing the skin.
Instructions
Start by preheating the oven to 350F/180C and grease a 9X5 loaf pan with nonstick cooking spray. It is important your oven is properly preheated, or you could end up with undercooked banana bread with a soggy center.
In a large mixing bowl combine the butter and sugars. Then add eggs and vanilla extract.
Add bananas and use a potato masher to mash them into the wet ingredients.
Stir in sour cream or Greek yogurt to the mashed bananas.
Gently fold in the flour, baking soda, and salt. If you wanted to add some chopped nuts like pecans or walnuts now would be the time, or chocolate chips!
Make sure you do not over-mix the dry ingredients into the batter. Just until most of the flour has disappeared.
Pour into the banana bread batter into the prepared pan. Sprinkle optional brown sugar topping.
Bake for 50-60 minutes. or until a toothpick inserted comes out clean. Let cool at least 30 minutes before removing from pan.
Let cool on a wire rack. Store at room temperature unless you live in a warm climate store in the fridge.
This really is the perfect snack, any time of the day. Try it cold out of the fridge, sliced and toasted slathered with a bit of butter, or room temp. You truly can't beat homemade banana bread.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Banana Bread
Delicious and moist banana bread is the perfect snack any time of the day! Made with pantry staples and some sour cream for extra delicious banana bread!
- Total Time: 1 hour 5 minutes
- Yield: 8-10 Slices 1x
Ingredients
- 4oz (1/ 2 Cup) Unsalted Butter, melted
- 100 grams (½ Cup) Granulated Sugar
- 100 grams (½ Cup) Brown Sugar
- 2 Large Eggs, at room temp.
- 1 Teaspoon Pure Vanilla Extract
- 250 grams (2 Cups) All-Purpose Flour/ Plain Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 6oz (¾ Cup) Sour Cream/ Greek Yogurt
- 12oz (3 Medium) Very Ripe Bananas (measured without peel)
- Optional Topping:
- 3 Tablespoons Brown Sugar
Instructions
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- In a large bowl mix together the butter and sugars. Then add eggs and vanilla extract.
- Add bananas and use a potato masher to mash them. Mix in sour cream or Greek yogurt. Gently fold in the flour, baking soda, and salt.
- Pour into prepared pan. Sprinkle optional brown sugar topping.
- Bake for 50-60 minutes. or until a toothpick inserted comes out clean. Let cool at least 30 minutes before removing from pan. Let cool on a wire rack. Store at room temperature unless you live in a warm climate store in the fridge.
- Prep Time: 10
- Cook Time: 55
- Category: Snack
- Method: Bake
- Cuisine: American
Keywords: best banana bread recipe, easy banana bread, banana bread with sour cream
Jason says
It was delicious. Especially the crispy layer of sugar on the top and the level of moisture on the inside was heavenly. I don't know if it was the recipe or the chef that made a difference...
Yvonne Omer says
Absolutely loved this banana bread! Was moist without being under cooked, was flavorful and in the past some recipes called for too much baking soda, this was perfect. I love that you can interchange Greek yogurt with sour cream. Our family likes nuts so added walnuts. Looking forward to trying the other versions of banana bread. Oh, and learned how to quick ripen bananas!
Thank you!
★★★★★
Mrs. Weber says
Thanks for the shout-out. Love your changes. I also love it with chocolate chips 🙂 Next time I'm feeling super indulgent, I want to try Reese's Pieces too!
Elizabeth says
I absolutely love it!! Best Banana Bread ever! I am looking into making one with greek yogurt instead of the sour cream next time- trying to be healthy. We'll see how long that last 😉
Lori Johnston says
Great recipe! Absolutely love it! I’ve made it 3 times now, and getting ready to make it again tonight.
★★★★★
Elizabeth Waterson says
That is awesome to hear you have continued success, Lori!! So happy you love it!!
katherine kharrat says
this was amaazinggg!!! so easy and simple yet so tasty. will make this again and again with all the bananas I forget to eat!
★★★★★
Lori Johnston says
Best banana bread ever!! First banana bread I ever made, everybody loved it! Said it was the best they had ever had, and so easy to make, thank you!
Elizabeth says
Thank you so much for the lovely comment. Next time if you wouldn't mind leaving a star rating with the comment it helps my readers and Google ratings. Have a lovely weekend!!
Lori johnston says
Making it for the second time in two weeks it is sooo good!! Many requests for more!!
★★★★★
Elizabeth says
Thank you for the lovely comment Lori!Try a slice toasted with a little butter-heaven!!
Regina says
One of my all time favorite recipes from your site! Been making this one for years!!!
★★★★★
Elizabeth says
Thanks, Regina, it is a classic!!
Suzanne Sutton says
I made this Oat banana bread last week. So thankful I found this recipe, because oat flour is what I use for most breakfast treats and baking. I am a banana bread snob, the recipe must be a best ever, So Hands down it was the best ever. Getting ready to bake another loaf. Thanks for sharing ❤️
★★★★★
Elizabeth Waterson says
Hi Suzanne, thank you so much for coming back to let me know! I think you are describing my Oat Flour Banana Bread recipe, both are delicious!! So happy you love it!! Take care during these trying times XX liz
Jacqueline Moldovan says
This recipe is sooo amazing!!! The bread came out perfectly moist with a crispy crust! Easy to make, so I will definitely be making this in the future! Can’t wait to try out other recipes from you!!
★★★★★
Elizabeth Waterson says
Thank you so much for coming to review the recipe Jacqueline, I am so happy to hear that you enjoyed it! You should try my quick-bread Chocolate Chunk Zucchini Bread next!! Thanks again!! XX Liz
Lynne says
Hi Liz
I doubled the recipe and have two beautiful banana loaves. They baked beautifully and taste wonderful, so moist with little chew texture. FYI for anyone doubling allow extra time for two, they were in approximately 1.15 hours. Love your site. Thank you!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Lynne, I am happy to hear you were able to double the recipe successfully, thank you for sharing the tip!! XX Liz
mary says
Is the banana 12 oz weight or 1.5 cups volume?
Elizabeth Waterson says
12oz weight 🙂 Let me know if you have any questions or if you make it, I would love to know what you think. XX Liz
Christine says
This was my first time making a banana bread with sour cream. All I can say is WOW... so moist and delicious! My bananas were super ripe. Just waiting for a winner like this. I topped it w brown sugar and turbinado and baked for the full 60 minutes.
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Christine, I am so happy you enjoyed the recipe!! Take care. XX Liz
Aisu says
I’ve made banana bread from a different recipe before but never with sour cream! This recipe balances the sweetness/moisture ratio that I haven’t been able to find. My toddler approves!!
★★★★★
Elizabeth Waterson says
Thank you for the lovely review Aisu, I am so happy you and your family are enjoying the banana bread. Take care!! XX Liz
Karla Navarro says
So easy!!! Now I can use all those banana my kids don’t eat ! I’ve been enjoying this with butter and a hot tea 🙂
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Karla, I really appreciate it! I love to have the banana bread with butter and hot tea too, so dang good!! XX Liz
Katie says
This has been my favorite banana bread recipe, hands down!!! It's flavoring is amazing and the brown sugar gives it a unique taste. Have you ever tried this with almond flour instead? If so, would it still be the same measurement?
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Katie, so happy to hear you like the bread as much as I do!! You cannot do equal subs with almond flour since its much moister than regular all-purpose flour. I actually have a recipe for almond flour banana bread check that one out and let me know if you have any more questions or if you make it! Also- keep in mind since almond flour is so moist the bread will be more delicate than all-purpose flour banana bread. Take care XX Liz
Kimmy says
Hi Baking Queen.
I made this recipe and it was DELICIOUS! I by no means am a baking queen or really bake anything besides frozen tater tots, but this recipe was so easy to follow and a huge hit! My family was super impressed with the moistness and taste of this banana bread - they keep buying bananas and leaving them out to ripen up for me to use again for this recipe. Thank you for the easy directions and great recipe. I cannot wait to try others.
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Kimmy, I appreciate it more than you know 🙂 I love some tots myself!!! I buy bananas solely for baking all the time lol! So glad you and the family enjoyed the recipe!! Now get wild and try a different banana bread recipe, there are over 15 on my site!! LOL XX Liz
Annette says
This is the Best Banana Bread recipe I’ve made. It was so moist and you could really taste the flavors. My new go to recipe! ❤️❤️❤️
★★★★★
Elizabeth Waterson says
Hi Annette, thank you so much for coming back to leave a star rating and review I truly appreciate it!! So happy you enjoyed the banana bread XX Liz
Marie Kay says
This banana bread was delicious! It was super moist and fluffy and we couldn't stop eating it. It took no time for prep and was definitely worth it...this one is a keeper for sure!
★★★★★
Elizabeth Waterson says
Aww so happy to hear this is a keeper for your family!! Thank you so much for coming back to review the recipe! XX Liz
Ivonne says
Made recipe and love it....
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Ivonne, so glad you enjoyed it! Take care. XX Liz
Richard Landi says
This recipe was very easy to follow and results were delicious! I decided to use square muffin tins in place of loaf pan , which resulted in 12 mini banana breads. I added some cinnamon and nutmeg to spice things up a bit .Definitely saving this in my favorites for future use!!