I love this recipe because it’s quick, forgiving, and consistently delicious. The batter comes together easily, the bananas keep it tender, and the sour cream adds richness without making it heavy. It’s my favorite way to use up bananas that are past their prime.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3 to 4 ripe bananas, mashed 3/4 cup 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
Directions
I start by preheating the oven to 350°F and greasing an 8½ x 4½-inch loaf pan. In a medium bowl, I whisk together the flour, baking soda, and salt.
In a large bowl, I mash the bananas until mostly smooth, leaving a few small chunks. I whisk in the sugar, eggs, melted butter, sour cream, and vanilla extract until everything is well combined. I gently stir in the flour mixture just until incorporated, being careful not to overmix.
I transfer the batter to the prepared loaf pan and smooth the top. I bake the bread until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, I loosely tent it with foil near the end of baking.
I let the bread cool in the pan briefly before removing it and allowing it to cool completely on a rack before slicing.
Servings and timing
I usually slice this loaf into 12 servings. Prep time takes about 10 minutes, baking takes around 50 to 60 minutes, and total time comes to roughly 1 hour and 10 minutes including cooling.
Variations
I sometimes use a mix of brown sugar and granulated sugar for deeper flavor. When I want extra texture, I fold in chopped walnuts or chocolate chips. I’ve also added cinnamon or nutmeg for a warm, spiced twist.
storage/reheating
I store banana bread tightly wrapped at room temperature for up to 3 days. For longer storage, I refrigerate it or freeze individual slices. When reheating, I warm slices gently in the microwave or toaster oven.
FAQs
How ripe should the bananas be?
I use bananas that are heavily spotted or mostly brown, since they’re sweeter and mash easily.
Can I use Greek yogurt instead of sour cream?
I often use plain Greek yogurt, and it works just as well.
Why is my banana bread dense?
I’ve found that overmixing the batter can make the bread dense, so I mix just until combined.
Can I make this recipe gluten-free?
I’ve had success using a 1:1 gluten-free flour blend in place of regular flour.
How do I know when the bread is done?
I test it with a toothpick, looking for a clean result or a few moist crumbs in the center.
Conclusion
I love this banana bread recipe because it’s simple, dependable, and always comforting. It’s the kind of classic bake I return to again and again, especially when I want something homemade that never disappoints.
Moist, soft, and full of banana flavor—this easy banana bread is the best way to use up ripe bananas and makes the perfect breakfast or snack.
Author:Sarah
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Yield:12 slices
Category:Bread, Breakfast, Snack
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 to 4 ripe bananas, mashed (about 1 ¼ cups)
¾ cup granulated sugar (or use part brown sugar)
2 large eggs
6 tablespoons unsalted butter, melted and cooled
⅓ cup sour cream (or plain Greek yogurt)
1 teaspoon vanilla extract
Instructions
Preheat Oven:
Preheat to 350°F (175°C). Grease and flour an 8.5×4.5-inch loaf pan or spray with nonstick cooking spray. (Optional: butter and sugar the pan for a sweet crust.)
Combine Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, and salt.
Mash Bananas:
In a large bowl, mash bananas using a fork, potato masher, or mixer. It’s okay if a few small chunks remain.
Mix Wet Ingredients:
Whisk in sugar, eggs, melted butter, sour cream, and vanilla extract.
Combine Wet and Dry:
Add the flour mixture to the banana mixture and stir just until combined—do not overmix.
Transfer to Pan & Bake:
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Tent with foil for the last 10 minutes if browning too quickly.
Cool:
Let the bread cool in the pan for 15–20 minutes. Then remove from pan and cool on a wire rack for 1 hour before slicing.
Notes
No need to mix dry ingredients separately—add dry ingredients directly if short on time.
You can use brown sugar for deeper flavor or combine it with white sugar.
Use a 9×5-inch loaf pan for a shorter, wider loaf (bake time may vary slightly).
Add-ins like chocolate chips or chopped walnuts can be folded in before baking.
