Best Banana Bread Recipe

Let’s ditch the complicated recipes because it ain’t that hard to make the best banana bread recipe. In fact, it’s so simple y’all. This one comes together quickly with pantry ingredients giving you a tender, moist and perfectly sweet loaf that you can eat whenever you get a craving. Feeling generous? Bake a banana bread loaf for your neighbor? Feeling selfish? Indulge in the whole dang on thing yourself. I ain’t judging. And the real truth is the only thing more amazing than the taste is the fact that you made the masterpiece all by yourself.

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Most mornings, I ain’t got much time to make and enjoy a full breakfast. Instead, Harmony and I drink a quick smoothie together and go about the day. But every blue moon, I will bake up what I think is the easiest and best banana bread recipe out there and serve it up over a few days. I personally love slathering a slice with a pat of European butter and a sprinkle of sea salt like a boss. The next time you have some ripe (and I mean ripe) bananas lying around, get into this recipe.

The Lowdown on the Best Banana Bread Recipe out there

Cuisine Inspiration: Classic American Vibes
Primary Cooking Method: Baking
Dietary Info:  Can be made gluten-free with some adjustments
Key Flavor:  Ripe sweet banana in a loaf package
Skill Level: Pretty Easy (No Sweat, Fam!)

1. Pantry Ingredients: This recipe lives on simple pantry ingredients. Nothing super fancy here.
2. Beyond Moist: This bread is crazy moist. We ain’t doing nothing dry and crumbly around these parts.
3. Super Versatile: You can substitute a few ingredients here or add in some fun ideas of your own. This is a base recipe sp let your imagination run wild.
4. This Ain’t Hard: The best part of this homemade banana bread recipe is it is so dang on easy. It doesn’t require a ton of effort at all.

Ingredients You’ll Need to Make This Easy Banana Bread

• Very Ripe Bananas: The darker the banana, the sweeter the bread y’all. As bananas ripen getting those brown spots, the fruit itself softens and becomes sweeter because those starches are breaking down into sugars. It also helps the loaf stay moist.
• Butter: This adds such great richness and flavor to the recipe. 
• Dark Brown Sugar: Don’t go with light brown here. That extra molasses really pumps up additional moistness, sweetness, and an intense caramelized depth of flavor ya dig?
• Eggs: This is our binder providing structure
• Baking Soda: This leavening is gonna give this banana bread a nice lift. 
• Salt: Don’t forget this. You gotta add some to balance out that sweetness boos.
• Flour: This is the base of our bread batter
• Sour Cream: I legit believe you can’t make a melt in your mouth moist banana bread without this tangy and fatty ingredient. This is why I love adding it to this sour cream pound cake and sweet potato sour cream coffee cake.
• Vanilla: It’s giving aromatic essence y’all.

How to Make Easy Banana Bread

Preheat, Prep Dry Ingredients and Get to Beating

1. Heat oven to 350°F. Prep a 9×5 inch loaf pan with cooking spray and line with parchment, leaving a 2-inch overhang to easily lift the loaf out later. Spray that parchment too.
2. In a large bowl, whisk together the flour, baking soda, and salt in a bowl. Set aside.
3. Add the butter and brown sugar to your stand mixer and start it up. Don’t be shy. We need to get that mixture nice and fluffy.
4. Next, beat in the eggs one at a time.

Finish the batter with dry and wet ingredients

1. Mix in the sour cream and vanilla.
2. Gradually fold the dry ingredients into the batter.
3. Finally, toss in those bananas till they’re broken down in the mix.

Bake it Up!

1. Pour batter into the prepared pan and smooth the top.
2. Bake on a sheet pan for about 60-65 minutes. Test with a skewer; few crumbs should stick.
3. Cool, then slice & get at it boos!

How to Serve Homemade Banana Bread

• Classic: Ain’t nothing like a warm slice served with a slather of butter and a sprinkle of flaky salt.
• Serve with Ice Cream: I know this seems a bit indulgent but who cares. I love cubing this simple banana bread and adding to a bowl with vanilla ice cream and a drizzle of ganache.
• Easy Breakfast: Serve warm slices of this homemade banana bread with some greek yogurt and a few fresh berries.
• Brunch Buffet: This is a great option to serve when entertaining for brunch. Add to the mix with this biscuit and gravy casserole, baked grits, and easy breakfast casserole.
• Slather: I love a unique spread of lemon curd or apple butter on a warm slice for a fruity note.

Recipe Substitutions

• Flour: Whole wheat flour can be used here.
• Butter: You can grab salted butter if you are out of unsalted. Just omit the salt here.
• Sugar: Use light brown sugar for less intense molasses flavor or even substitute with granulated sugar however you will miss some of the flavor nuance and the loaf overall will be dryer.
• Sour Cream: Greek yogurt or buttermilk are great substitutes.
• Vanilla: For more intense vanilla flavor, try a vanilla bean paste or add in some almond extract.

Recipe Variations and Additions

• Gluten Free: Just use a 1:1 ratio of gluten-free baking flour. The texture may change slightly but it will still be so bomb.
• Grill: Butter a few slices and pop on the grill to get some delish smoky vibes and grill marks.
• Nutty Swirl: Add a swirl of peanut butter or Nutella to the bread before you bake it.
• Get Fruity: This banana bread works great with some fruity additions like a cup of blueberries or chopped strawberries.
• Add texture: Toss a cup of chocolate chips or nuts into the batter for a delish flavor switch up.
• Glaze it Up: This simple banana bread recipe can turn into a dessert in about 2 seconds. Throw a lemon glaze on top like the one from this lemon loaf and serve after dinner.
• French Toast: Did you know you could dip this bread in a custard and fry it up golden brown? Drizzle with maple syrup and get your whole life.
• Bread Pudding: Toast the bread a bit to dry it up then add a wonderful custard base like in this bread pudding, bake it up and drizzle with some homemade caramel sauce.
• Create a Trifle: This is the ultimate way to serve when entertaining. Make this bananas foster, layer with cubes of the bread, and whipped cream. Now that’s good eatin boos!

Expert Tips and Tricks

• Room Temp: Make sure you make your batter with room temperature eggs, butter and sour cream so you create a smooth cohesive batter.
• Cream Really Well: Really beat that butter and sugar to a pulp. It’s gotta be light and fluffy to start your bread on the right foot. It will add air to your batter so it gives the perfect rise.
• Don’t Overmix: Once you add the dry ingredients, take it easy. We don’t want a dense bread.
• Don’t Over Bake It: Banana bread can go from moist to dry in just a few minutes so you gotta be ready. Start to check your bread at about 50 minutes. Insert a toothpick to test the bread in three different places: left, right and center. When a few moist crumbs cling to the toothpick, take it out of the oven. If it’s ain’t ready, put back in the oven and continue to check in 3 minute increments. 
• Chill Out: If you cut into hot homemade banana bread, it releases too much steam and moisture causing it to dry out. Allow your bread to cool in the pan for about 10 minutes then remove from the pan. Let your bread cool on a rack for another 10-20 minutes before cutting into it. 

How to Store Banana Bread

• Room Temperature: To keep that homemade banana bread super moist, store in an airtight container or wrap snugly in plastic wrap. It will last up to 3 days.
• Fridge: I don’t suggest storing this bread in the fridge y’all. It will dry it out and lose that bomb texture.
• Freezer: Wrap your cooled bread in plastic wrap making sure every bit is covered then wrap again in foil. Pop in the freezer. It should be good to go for up to 3 months.

Frequently Asked Questions

Favorite Bread Recipes

• Zucchini Bread
• Chocolate Chip Zucchini Bread
• Apple Fritter Bread
• Chocolate Chip Banana Bread
• Hummingbird Bread