Introduction

Banana bread is a classic, moist, and flavorful treat that’s perfect for using up ripe bananas. This easy recipe yields a tender loaf with a delightful texture and subtle sweetness, ideal for breakfast or a snack.

A close-up view of a thick slice of banana bread showing three main parts: the top crust, the middle soft crumb, and the base. The top crust is golden brown, cracked slightly, and has a rough texture with some darker brown spots. The middle crumb layer is light beige with tiny dark specks evenly spread throughout, showing a moist and airy texture. The base has a slightly darker brown shade matching the crust and is solid, supporting the bread. The slice rests on a white marbled surface with a blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 to 4 ripe bananas (mashed should be 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

Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8½ x 4½ inch loaf pan or spray it with nonstick cooking spray. For extra flavor, you can butter the pan and sprinkle with sugar or a mix of sugar and cinnamon. Set aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt until combined.
Step 3: In a large bowl, mash the ripe bananas using a potato masher, fork, or mixer. It’s fine if some small chunks remain.
Step 4: Add the sugar, eggs, melted butter, sour cream, and vanilla extract to the mashed bananas. Whisk until smooth and well mixed.
Step 5: Gently fold the flour mixture into the wet ingredients just until combined. Avoid overmixing to keep the bread tender.
Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 7: Bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, tent the bread with foil during the last 10 minutes.
Step 8: Cool the bread in the pan on a wire rack for 15–20 minutes. Then invert the pan to release the loaf and let it cool completely on the rack before slicing and serving.

Tips & Variations

For extra moisture and flavor, swap sour cream with plain Greek yogurt.
Add 1/2 cup chopped nuts or chocolate chips to the batter before baking for texture and taste.
Use a mix of white and brown sugar to give the bread a richer flavor.
If you prefer a sweeter bread, increase the sugar slightly, but keep in mind ripe bananas add natural sweetness.

Storage

Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze slices wrapped in foil and placed in a freezer bag for up to 3 months. Reheat gently in a microwave or oven before serving.

How to Serve

A close-up image of a loaf of banana bread, cut to show one slice in front and the larger remaining loaf behind it. The loaf has one thick layer with a golden-brown, slightly cracked top crust. The inside is light beige with a moist texture and visible small dark specks of mashed banana distributed evenly throughout. The bread sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work great! Thaw them completely and drain any excess liquid before mashing and using in the recipe.

Why is my banana bread dense?

Dense banana bread can result from overmixing the batter or using bananas that aren’t ripe enough. Mix the ingredients just until combined and use ripe, soft bananas for the best texture.