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. 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.
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How to Make Easy Banana Bread
Preheat, Prep Dry Ingredients and Get to Beating
- 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.
- In a large bowl, whisk together the flour, baking soda, and salt in a bowl. Set aside.
- 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.
- Next, beat in the eggs one at a time.
Finish the batter with dry and wet ingredients
- Mix in the sour cream and vanilla.
- Gradually fold the dry ingredients into the batter.
- Finally, toss in those bananas till they’re broken down in the mix.
Bake it Up!
- Pour batter into the prepared pan and smooth the top.
- Bake on a sheet pan for about 60-65 minutes. Test with a skewer; few crumbs should stick.
- Cool, then slice & get at it boos!
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Best Banana Bread Recipe
This classic Banana Bread Recipe is so simple to make, tender, moist and perfectly sweet. It is the perfect start to any morning or enjoy as an indulgent snack.
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Servings: 1 loaf
Equipment
Ingredients
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup unsalted butter room temperature
- 1 cup dark brown sugar tightly packed
- 2 large eggs
- 1/2 cup sour cream
- 1 tbsp pure vanilla extract
- 12 oz very ripe peeled bananas This is about 1 1/2 cups or around 3 large bananas
Instructions
- Position a rack in the center of the oven and preheat the oven to 350 F. Spray a 9×5 inch loaf pan with cooking spray and line in a parchment paper, leaving a 2-inch overhang on the long sides. Spray with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside these dry ingredients.
- In the bowl of a stand mixer with the paddle attachment, combine the butter and sugar. Beat on medium-high until light, fluffy, and doubled in volume, 3 to 5 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
- Reduce the mixer to low and add the eggs, one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition.
- Add the sour cream and vanilla all at once and beat on low until combined. Gradually add the dry ingredients and beat until just combined. Add the bananas a handful at a time and beat until broken into pieces and distributed evenly throughout the batter, about 1 minute. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Pour the batter into the prepared pan and use an offset spatula to smooth the top. Set the loaf pan on a sheet pan and bake for 60 to 65 minutes, or until a skewer inserted into the center of the banana bread comes out with a few crumbs attached. Cool on a wire rack. Serve warm or at room temperature. The banana bread can be stored at room temperature, wrapped tightly in plastic wrap, for up to 3 days.
Notes
Make sure these bananas are incredibly ripe, spotted and almost black bananas.
To make the beautiful design on the top, use a sharp knife to slice an extra peeled banana to half lengthwise. Pour the batter into the prepared loaf pan and place the banana halves, cut side up, on top. Bake as directed.
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.
Nutrition
Calories: 3248kcal | Carbohydrates: 490g | Protein: 44g | Fat: 127g | Saturated Fat: 75g | Cholesterol: 631mg | Sodium: 3721mg | Potassium: 2062mg | Fiber: 16g | Sugar: 261g | Vitamin A: 4246IU | Vitamin C: 31mg | Calcium: 440mg | Iron: 16mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
Recipe Tips
- Room Temp: Make sure you make your batter with room temperature eggs, butter and sour cream so you create a smooth batter.
- Cream Really Well: Really beat that butter and sugar to a pulp. 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.
Ingredient Notes
- 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.
Recipe Help
Help! I forgot to ripen my bananas.
If you need to ripen your bananas quickly, here’s a great trick boos. Add unpeeled bananas to a foil lined baking sheet pan, and bake at 300 degrees F for 15-20 minutes until banana skins turn black. Then toss those into the recipe.
I don’t have a loaf pan. Can I still make this banana bread?
Yep boos! How about making it in a muffin pan and turning them into banana muffins?
Why did my bread sink in the center?
Two reasons boos. Either the batter was overmixed or the bread wasn’t baked long enough.
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This recipe turned out great! Moist and dense which is just the way I like it. I only had frozen bananas which we keep around for smoothies. I let them defrost which is not pretty but the bread turned out just fine. I followed directions and let it cool completely. It’s now day 2 and we are about to enjoy a slice fresh from the toaster over slathered with butter – yummmm!
Thanks for the great recipe!
Really good! I’ll definitely make this again. The only thing I would change is that I used table salt not kosher and it was a little too much salt.
12oz banana
Is that 3-4 medium or large
This looks absolutely stunning I am so glad to found your blog. Happy 2020
This looks absolutely amazing! Will definitely make this! Thanks a lot for sharing this recipe. 🙂
Slice me up an extra FAT slice please! This bread looks so moist and delicious 🙂
Banana Bread perfection! This looks absolutely fab and I would love a thick slice for breakfast right now! With some salted butter on top – doesn’t get any better.
I loved that the recipe uses sour cream, it made the bread so moist! Thank you!
This banana bread is perfection! I have a few very ripe bananas, so I’m glad I’ve found this recipe. Thanks so much for sharing!
Before I get started on how beautiful this recipe was– I want to say I adore all your recipes and blog posts! Always looking for the newest blog post. Now onto the recipe —this seriously was one of the best banana bread recipes I have had in decades. I will be saving this to make again.