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    Home » Bread

    Banana Bread

    Published: Feb 18, 2019 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    234 shares
    Jump to Recipe
    three pieces of banana bread stacked on a light pink surface
    banana bread slices on a white plate with butte melting on the bread
    banana bread slices on a white plate with butte melting on the bread this recipe

    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!

    banana bread slices on a white plate with butte melting on the 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 ol' plain banana bread, strawberry banana bread, chocolate chip banana bread, pineapple banana bread, salted caramel banana bread, to name a few!

    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!

    three pieces of banana bread stacked on a light pink surface

    Let's get to the recipe...

    Jump to:
    • What are the ingredients
    • How do I make bananas ripe faster?
    • Instructions
    • Recipe Card
    • Recipe Ratings & Comments

    What are the ingredients

    • Unsalted Butter melted- cuz 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 alwaus have it on hand
    • Very Ripe Bananas

    You need ripe bananas. Brown speckly goodness.

    three ripe bananas on a pink background

    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. It is important your oven is properly preheated, or you could end up with undercooked banana bread with a soggy center.

    In a large bowl mix together the butter and sugars. Then add eggs and vanilla extract.

    • granulated sugar brown sugar and melted butter in a glass bowl for a banana bread recipe
    • eggs added to wet ingredients in a large glass bowl for a banana bread recipe

    Add bananas and use a potato masher to mash them.

    bananas added to wet ingredients for a banana bread recipe

    Mix in sour cream or Greek yogurt.

    • potato masher breaking bananas up in a glass bowl
    • sour cream added to wet ingredients for a banana bread recipe

    Gently fold in the flour, baking soda, and salt

    • wet ingredients all mixed together in glass bowl for a banana bread recipe
    • dry ingredients added to wet ingredients in a large glass bowl

    Make sure you do not over mix the batter. Just until most of the flour has disappeared.

    banana bread batter just mixed in a large glass bowl

    Pour into prepared pan. Sprinkle optional brown sugar topping. 

    • banana bread in a loaf pan before baking sitting on a light pink surface with a cream-colored linen
    • brown sugar sprinkled on top of banana bread batter before baking

    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. 

    overhead view of banana bread cooling on a wire rack

    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.

    banana bread slices staggered on a metal cooling rack

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

    Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

    Print

    Recipe Card

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    banana bread slices on a white plate with butte melting on the bread

    Banana Bread

    ★★★★★

    5 from 16 reviews

    Print Recipe
    Pin Recipe

    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

    Units Scale
    • 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

    1. Preheat oven to 350F/180C and grease a 9X5 loaf pan.
    2. In a large bowl mix together the butter and sugars. Then add eggs and vanilla extract.
    3. 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.
    4. Pour into prepared pan. Sprinkle optional brown sugar topping.
    5. 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.

    Equipment

    loaf pan

    Loaf Pan

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    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • 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

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    close of up of baked banana bread slice on a white plate
    close up of a slice of banana bread on a white plate
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    Reader Interactions

    Comments

    1. Jason says

      August 06, 2012 at 10:38 pm

      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...

      Reply
      • Yvonne Omer says

        April 07, 2020 at 6:57 pm

        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!

        ★★★★★

        Reply
    2. Mrs. Weber says

      September 14, 2012 at 12:27 am

      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!

      Reply
      • Elizabeth says

        September 14, 2012 at 12:39 am

        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 😉

        Reply
        • Lori Johnston says

          November 11, 2019 at 12:25 pm

          Great recipe! Absolutely love it! I’ve made it 3 times now, and getting ready to make it again tonight.

          ★★★★★

          Reply
          • Elizabeth Waterson says

            November 11, 2019 at 3:17 pm

            That is awesome to hear you have continued success, Lori!! So happy you love it!!

            Reply
    3. katherine kharrat says

      February 21, 2019 at 11:29 am

      this was amaazinggg!!! so easy and simple yet so tasty. will make this again and again with all the bananas I forget to eat!

      ★★★★★

      Reply
      • Lori Johnston says

        March 01, 2019 at 12:27 am

        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!

        Reply
        • Elizabeth says

          March 01, 2019 at 8:19 am

          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!!

          Reply
    4. Lori johnston says

      March 09, 2019 at 2:56 pm

      Making it for the second time in two weeks it is sooo good!! Many requests for more!!

      ★★★★★

      Reply
      • Elizabeth says

        March 09, 2019 at 3:07 pm

        Thank you for the lovely comment Lori!Try a slice toasted with a little butter-heaven!!

        Reply
    5. Regina says

      June 24, 2019 at 5:00 pm

      One of my all time favorite recipes from your site! Been making this one for years!!!

      ★★★★★

      Reply
      • Elizabeth says

        June 24, 2019 at 6:09 pm

        Thanks, Regina, it is a classic!!

        Reply
    6. Suzanne Sutton says

      April 06, 2020 at 9:04 am

      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 ❤️

      ★★★★★

      Reply
      • Elizabeth Waterson says

        April 06, 2020 at 5:50 pm

        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

        Reply
    7. Jacqueline Moldovan says

      April 09, 2020 at 5:03 pm

      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!!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        April 09, 2020 at 5:09 pm

        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

        Reply
    8. Lynne says

      April 23, 2020 at 8:15 pm

      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!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        April 23, 2020 at 8:18 pm

        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

        Reply
    9. mary says

      May 05, 2020 at 10:58 am

      Is the banana 12 oz weight or 1.5 cups volume?

      Reply
      • Elizabeth Waterson says

        May 05, 2020 at 11:04 am

        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

        Reply
    10. Christine says

      May 07, 2020 at 6:44 pm

      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.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 07, 2020 at 7:04 pm

        Thank you so much for the lovely review Christine, I am so happy you enjoyed the recipe!! Take care. XX Liz

        Reply
    11. Aisu says

      May 10, 2020 at 10:22 am

      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!!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 10, 2020 at 10:52 am

        Thank you for the lovely review Aisu, I am so happy you and your family are enjoying the banana bread. Take care!! XX Liz

        Reply
    12. Karla Navarro says

      May 18, 2020 at 7:55 pm

      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 🙂

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 19, 2020 at 6:59 am

        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

        Reply
    13. Katie says

      May 21, 2020 at 7:40 am

      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?

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 21, 2020 at 7:58 am

        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

        Reply
    14. Kimmy says

      June 26, 2020 at 10:08 pm

      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.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        June 28, 2020 at 8:42 pm

        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

        Reply
    15. Annette says

      December 11, 2020 at 5:31 pm

      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! ❤️❤️❤️

      ★★★★★

      Reply
      • Elizabeth Waterson says

        December 12, 2020 at 4:19 pm

        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

        Reply
    16. Marie Kay says

      February 26, 2022 at 7:30 pm

      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!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        March 05, 2022 at 10:40 am

        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

        Reply
    17. Ivonne says

      June 16, 2022 at 8:17 pm

      Made recipe and love it....

      ★★★★★

      Reply
      • Elizabeth Waterson says

        June 16, 2022 at 8:24 pm

        Thank you so much for the lovely review Ivonne, so glad you enjoyed it! Take care. XX Liz

        Reply

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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