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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An easy banana bread recipe loaf cut open to see the inside on a white background

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

Ripe bananas, flour, leavening, brown sugar, eggs, sour cream, vanilla and butter on a white background
  • 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.
A collage of dry ingredients whisked in a clear bowl, butter and sugar mixed in a stand mixer and egg added

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.
a collage of wet and dry ingredients being added to an easy banana bread  recipe batter then banana pieces being added

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!
A collage of the best banana bread batter before and after baking in a loaf pan on a white background

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.
Slices of a simple banana bread on a white background

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. 
Homemade banana bread slice on a white plate with butter being smeared on top of it with a white and yellow napkin in the white background

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

Help! I forgot to ripen my bananas for this banana bread recipe?

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 homemade banana bread sink in the center?

Two reasons boos. Either the batter was overmixed or the bread wasn’t baked long enough.

The best banana bread loaf cut open with ripe bananas in the white background and a white and yellow napkin nearby

Favorite Bread Recipes

An easy banana bread recipe loaf cut open to see the inside on a white background

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. 
4.82 from 33 votes
Prep Time 23 minutes
Cook Time 1 hour
Total Time 1 hour 23 minutes
Course: Bread, Breakfast
Servings: 1 loaf


  • 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


  • 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.


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.


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!
Filed Under:  Dessert and Baking, Oven, Sweet Breads & Muffins


  1. Flavourful and super moist banana bread. I have used many different recipes and this one is the best yet! It was great with coffee for breakfast!

    1. It was an awesome foolproof recipe. I’ll try with the cut slices in the top next go round!!! My husband loved it

  2. This is DELICIOUS!!! I substituted Greek yogurt for the sour cream and added chocolate chips. So so good. Thanks for the recipe!

  3. Good morning! I want to ask you, please Ma’am! To help me with my husband birthday cake this in August! He loves Banana Walnuts cake and muffins, he used to buy this fresh made from Sam’s Club but they stopped putting the big walnuts in the muffins, which broke his hard, so this year for the first time, I want to cook him his favor banana Walnuts birthday cake or muffins with lots of walnuts he loves! Will you please help me out! I need your recipe!! Thanks

    1. Hi Barbara, you can easily add nuts to this recipe and scoop into a muffin pan to bake. Just reduce baking time slightly.

  4. This is such a great recipe! My toddler and I used this to make muffins. We added a cup of rhubarb (with a little lemon and sugar), a touch of ground ginger, and a TON of dinosaur sprinkles on top (because… toddler) and they are PERFECT!

  5. This is exactly the recipe I was looking for…my bananas are about one day away from making this bread. Thank you…

4.82 from 33 votes (20 ratings without comment)

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