Why You’ll Love This Recipe
This banana bread is incredibly easy to make with just one bowl and common ingredients. It’s moist and full of banana flavor, thanks to two cups of ripe bananas. The recipe makes two loaves, so you can enjoy one now and freeze the other for later. Perfect for busy mornings or a quick treat!
Ingredients
- ½ cup salted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup sour cream (or plain Greek yogurt)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups mashed ripe bananas (about 4–6 bananas)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 325°F (163°C) and grease two 8×4-inch loaf pans. Optionally, line them with parchment paper for easy removal.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, vanilla, and sour cream until smooth.
- In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined.
- Fold in the mashed bananas.
- Divide the batter between the two prepared loaf pans.
- Bake for 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pans for a few minutes, then remove and transfer to a wire rack to cool completely.
Servings and Timing
- Servings: 16
- Prep time: 15 minutes
- Cook time: 55 minutes
- Total time: 1 hour 10 minutes
Variations
- Add ½ cup of chopped nuts for banana nut bread.
- Mix in 1 cup of chocolate chips for a sweet twist.
- Drizzle with a powdered sugar glaze or cream cheese frosting for extra indulgence.
Storage/Reheating
Store banana bread in an airtight container or wrap it in foil to keep it fresh. It will last for up to 4 days at room temperature. You can also freeze slices for up to 3 months and thaw them as needed.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
You can, but the texture may be denser. Consider using half whole wheat and half all-purpose flour for a lighter loaf.
How ripe should the bananas be?
The riper, the better! Use bananas that are brown and spotty for the best flavor and moisture.
Can I make this recipe without sour cream?
Yes, you can substitute sour cream with plain Greek yogurt or even mayo in a pinch.
Can I make mini loaves with this recipe?
Yes! Adjust the baking time and check for doneness after 30-35 minutes.
Can I double this recipe?
Absolutely! Double the ingredients and bake in two pans or a larger pan. Adjust baking time if needed.
How do I know when the banana bread is done?
Insert a toothpick into the center. If it comes out clean, the bread is ready.
Can I freeze banana bread?
Yes, banana bread freezes well for up to 3 months. Wrap it tightly in plastic wrap or foil and store it in a freezer-safe bag.
Can I add chocolate chips or nuts to the batter?
Definitely! Fold in up to 1 cup of chocolate chips or chopped nuts for added flavor and texture.
What if my bread is browning too fast?
Cover the bread loosely with aluminum foil during the last 10-15 minutes of baking to prevent it from over-browning.
How should I store banana bread?
Store it at room temperature in an airtight container for up to 4 days, or refrigerate for longer freshness.
Conclusion
This easy banana bread recipe is the perfect solution for overripe bananas and makes a delicious, moist loaf every time. With minimal effort and simple ingredients, it’s a treat the whole family will love. Whether for breakfast, dessert, or a snack, this banana bread is sure to be a favorite!
