Easy Banana Bread (No Mixer!)

Easy Banana Bread made with ripe bananas and sour cream is the PERFECT combo of moist rich and fluffy, and ready in only 60 minutes!

Our kitchen is on baking mode this week, and we’re making all of our favorites like Cinnamon Rolls and Apple Crisp!

Banana Bread
EASY BANANA BREAD (No Mixer!)

Easy Banana Bread is super simple to throw together on the weekend and grab all week for breakfast. Plus it’s super kid-friendly. I’m not kidding when I say that this is the BEST banana bread recipe I’ve tasted.

You can make a few different versions of this banana bread recipe by adding a handful of semi-sweet chocolate chips or a teaspoon of cinnamon to the batter. I’ve even added cocoa powder with the all purpose flour to make chocolate banana bread! Plus the kids love helping me add the chocolate chips to the bread.

HOW DO YOU MAKE BANANA BREAD MOIST?

The real secret to this banana bread recipe is the sour cream. That coupled with the mashed bananas is what makes this the most MOIST banana bread you’ll ever have in your life. You can use low fat sour cream to cut back on some of the calories, or swap it out entirely for applesauce, but you’ll lose some of the insanely soft texture.

HOW SHOULD BANANAS LOOK FOR BANANA BREAD?

To get that great banana flavor in your banana bread recipe, you want the bananas to be as brown as possible, without becoming rotten. It’s the delicate balance between over-ripe brown and way too mushy brown. Your bananas should be completely brown with practically no yellow left, with a sweet aroma.

The more ripe your bananas are, the better sweet banana flavor you’re going to get in your banana bread, and the easier they’ll be to mash.

Easy Banana Bread

CAN BANANAS BE TOO RIPE TO USE IN BANANA BREAD?

There’s a fine balance between ripe bananas and rotten bananas. If they’re past brown to black, throw them away. You also want your banana to be softer than the usual firmness, but not completely mushy. If it is difficult to peel the banana because of how soft they are then it’s too soft.

HOW DO I MAKE BANANAS RIPEN FASTER?

There’s a few ways to make bananas ripen faster. First, you can place them in a paper bag and leave them alone in a warm area for 1-2 days. The peels create ethylene gas, which fills up the bag and helps them turn brown faster.

If you don’t have time to wait for the paper bag method, try baking whole bananas at 300 degrees F for 20 minutes, or until they turn brown/black. Make sure you cool them completely before using them in banana bread. We’re using large eggs in this banana bread recipe, you don’t want the hot ingredients to start cooking them in the batter.

WHY DOES MY BANANA BREAD LOAF FALL?

A banana bread recipe can fall for a few reasons, mostly to do with measuring the ingredients. If you used too much baking powder, expired leavening agents, or over mixed the dough, your banana bread will have rising and texture issues.

Also make sure you follow the directions step-by-step. You want to mix your all purpose flour with the other dry ingredients to make sure they’re evenly dispersed.

And lastly, make sure you keep a constant even temperature while it’s baking. Resist the amazing aroma of banana bread baking in the oven and leave the door closed until it’s almost done. Also, invest in a good quality loaf pan for even heat distribution. Your banana bread recipe will thank you.

Moist Rich Banana Bread

HOW DO YOU STORE BANANA BREAD?

Wrap your banana bread loaf tightly in plastic wrap and store at room temperature for 3-4 days. I usually just leave it in the loaf pan. You can also cut the banana bread into slices and store it in an airtight container. Don’t store bread in the refrigerator as it will go stale faster.

TIPS FOR MAKING THIS EASY BANANA BREAD RECIPE

  • Make chocolate banana bread by replacing some of the all purpose flour with cocoa powder, and adding chocolate chips to the batter. Melt chocolate chips in the microwave and drizzle over finished loaf.
  • Use this banana bread batter in a muffin tin for banana bread muffins!
  • Swap ½ cup of sugar for brown sugar to add a deeper brown sugar banana flavor and brown color to the loaf.
  • Swap the all purpose flour with whole grain flour or cup for cup gluten free flour for a healthy alternative.
  • Cook the butter until it browns, then let it cool before adding it to the dough for a really nice browned butter flavor.
  • Drizzle the top of this banana bread with honey, icing, or a dusting of cinnamon for a decorative look. You can also add some crunch to your banana bread by adding 1/4-½ cup walnuts.
  • Mash your bananas in a food processor to make banana bread faster.

One Bowl Classic Banana Bread

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Easy Banana Bread (No Mixer!)

Easy Banana Bread made with ripe bananas and sour cream is the PERFECT combo of moist and fluffy, and ready in only 60 minutes!
Yield 10 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Bread, Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/2 cup butter melted
  • 1 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 medium ripe bananas
  • 1/2 cup sour cream
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 350 degrees and butter and flour a 9x5 loafpan.
  • In a large bowl, whisk together butter and sugar before adding in the eggs, then the vanilla, then the sour cream and finally the bananas.
  • Add the flour, baking soda and salt, whisking it until just combined into the butter mixture until smooth.
  • Add the mixture to the loaf pan and bake for 60 minutes or until a toothpick comes out clean.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 285kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 329mg | Potassium: 132mg | Fiber: 1g | Sugar: 23g | Vitamin A: 420IU | Vitamin C: 2.1mg | Calcium: 24mg | Iron: 1.1mg
Keyword: easy banana bread

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Misplaced my hand mixer in a recent move. Searched for no mixer banana bread and found this gem. No milk, but sour cream instead! Added 1/2 cup walnuts. Also cut sugar to 2/3 cup. And used 1/4 cup (1/2 stick) butter with 1/4 canola oil. Mine was ready at 55 minutes. Perfection! Only downside is that I’m not sure I can resist it!

  2. This is a really good simple recipe. 2 important tips!! DO NOT OVERMIX THE BATTER. Just mix enough to incorporate ingredients. That’s the trick to a moist banana bread. Also make sure your baking soda is FRESH.

  3. I substituted greek yogurt for sour cream and it turned out sooo good! This is the easiest and most delicious banana bread recipe I’ve ever tried.

  4. Hello Sabrina,

    It’s me again. I made today the banana bread and it was a huge hit! I have added 1/2 cup of walnuts. It was late when I realized that I have no Baking soda so no choice but to substitute it with 3 teaspoons of Baking powder. It’s still came out so perfect and so yummy!!!
    Thank you from Germany

    Love,
    Sharon J.

  5. This was really easy to make! I was developing fruit flies from my bananas and this was the perfect solution. This batter also makes great muffins. I baked them for 20-30 minutes instead of the full our. Absolutely delicious and banana-rific!

  6. Hello again made this yesterday for breakfast It was an instant hit…I am going to try as many recipes as possible from your site…this is simple and yummylicious..kudos to you..Thank You Soo Much!

  7. Best Banana bread! I’ve made this recipe 3-4 Times. It is easy to follow and moist and delish! I love this recipe because it does not require a hand mixer which is how I found this recipe. I have two small kids and a small kitchen so I need recipes that do not require too many tools. Today I topped it off with mini chocolate chips and used only 1/2 a cup of sugar and it was sweet enough.

  8. This banana bread recipe was amazing and so easy! I also loved the tips! I cooked the butter until it browned and also used a muffin pan–turned out amazing. For the muffin pan, I baked it for 25 minutes. I didn’t have a mixer so I searched for a no mix recipe and I’m so glad I found this. Thank you so much!

  9. Hi. I have been making banana bread since long. My recipe is more or less the same, but man this was the best so far with an addition of sour cream. Thank you for the great recipe. Btw I added, one egg yolk and 2 heaped tbsps of honey, and 1/4 + 1/4 cup of sugar. It was a hit 🙂

    1. You can use greek yogurt. It’s a great substitute and will still have that yummy tangy flavor 🙂 Hope this helps!

  10. I made this the other day and added chocolate chips – it was THE BEST – gone in one evening!!! Today, I’m trying it substituting pumpkin for the sour cream (‘tis the season, and I’ve got plenty on hand, and, you know, anything to get more veggies into the kid;-), and making cupcake-sized muffins – will let you know how it turns out:-). Thanks for a great recipe!!!

  11. Excellent recipe! One mix made 4 small loafs. I baked for about 25 minutes and the toothpick came out clean.

    Do you think this would also work for pumpkin bread? Swapping out the bananas for pumpkin purée?

    1. So glad you liked the recipe! I wouldn’t recommend swapping the bananas for pumpkin, but check out my Pumpkin Chocolate Bread. Just leave out the chocolate chips for a regular, easy pumpkin bread.

    2. Nice and easy. I used half granulated sugar and half brown sugar. Since I only had one banana, I added pumpkin for the difference and chopped walnuts. It smelled super yummy while baking.

  12. This came out really good. Most banana bread recipes makes 2 loaf pans. I like that this one only makes 1. I couldnt even find my loaf pan so i made it in muffin pans and im glad i did. They looked so cute. Im also glad i watched it closely in the oven because it baked in 40 mins instead of 60. Thank you so much for sharing. I can’t wait to try it with cocoa powder.

    1. I bake something different for my parents every week.they love banana bread.this one was easy to make.all in one bowl.before i baked it,i sprinkled mini cinnamon chips on top.i guess it was good,because nothing left.i guess im baking two times this week.

  13. Very moist, used 3 overripe bananas and all brown sugar. Making some carmelized bananas for a topping. Thanks, Szewczyk

  14. I lost my mothers banana bread recipe and it was the best. I finally found what could be the recipe she used. Thanks!

  15. Too many ingredients. Check the recipe for using: Jiffy yellow cake mix, 3 eggs, 3 ripe bananas, 1/2 cup of oil. Put them all together in one bowl, stir until mixed, put in a 350 degree oven for 45-50 minutes. That’s all there is to the best light and moist banana bread you’ll find…..
    I generally liberally add chopped walnuts, but hey, that’s the way that I like it.

    1. This is a HOMEMADE recipe. If that’s NOT what you were looking for no need to comment. I find your comment disrespectful to Sabrina.