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!
This classic bakery treat is so easy, you can enjoy it for Breakfast or dessert with all your favorites like Cinnamon Rolls and Apple Crisp!
Easy Banana Bread is super simple to throw together on the weekend and grab all week for breakfast. Plus it’s super kid-friendly. You’ll be amazed when you see that this is the BEST banana bread recipe you’ll ever taste.
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. You could even add cocoa powder with the all purpose flour to make chocolate banana bread! Plus the kids will love helping you add the chocolate chips to the bread.
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Frequently Asked Questions
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.
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.
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.
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. You’re using large eggs in this banana bread recipe, you don’t want the hot ingredients to start cooking them in the batter.
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.
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.
How to Store Banana Bread
- Serve: Once cooled enough to slice, serve Banana Bread with butter or your favorite fruit preserves.
- Store: Wrap your banana bread loaf tightly in plastic wrap and store at room temperature for 3-4 days. You can even 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.
- Freeze: Freeze a whole loaf or individual slices wrapped tightly in wax paper and then plastic wrap. Freeze up to 2 months, thaw at room temperature before serving.
Ingredients
- 1/2 cup butter , melted
- 1 cup 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 9×5 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.
Video
Notes
Nutrition
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Photos used in a previous version of this post.
I’m not sure what went wrong, but my loaf was a bit spongey and missing sweetness.
I’ll keep searching for the perfect moist and flavorful banana bread recipe.
Oh no! That’s a first, I usually get comments about TOO much sugar/sweetness etc. Here’s a link to our collection of Banana Bread recipes for your perusal. https://dinnerthendessert.com/?s=banana+bread
Let us know if you decide to try any of them and what you think!
Great recipe, Sabrina! I followed some of your tips; used browned butter, subbed in brown sugar and added a little cinnamon. I also added some diced pecans. Best banana bread I’ve tried yet! Thank you!
The best banana bread ever. I make this recipe constantly and everyone loves it!
I add a banana because I had three, so It took an extra 20 minutes to bake. I also added some chopped walnuts for crunch. Outstanding recipe!
Easiest and best banana bread recipe I have ever made. Made it for the second
time today and it came out perfect, just like your picture. It’s the only banana bread recipe I’ll ever use again. It not only looks pretty it tastes great, thanks.
This is the ONLY banana bread I make now. It’s so delicious and easy to make! I’ve added it to my children’s Family Recipe binders for posterity. I usually add a sprinkle of raw sugar and cinnamon (mixed) to the top which takes it over the top!
Can I do the banana muffins but instead of the oil use the sour cream. I noticed your recipe for banana bread is a little different. Or can I make the banana bread but as banana muffins. Going to try it i left a question yesterday but didn’t see it. Maybe I didn’t send it right.
Hi Debra, sorry I’m so late in responding. Did you try the Banana Bread as muffins or as a loaf?
Yes, you can use sour cream as a substitute for oil. Just know the final result is more cake like.
Replace each cup of oil in your baked good recipe with 1 cup of sour cream.
Add 1/2 tsp. of baking soda to the dry ingredients for each cup of sour cream you use to replace oil.
This is my go-to banana bread recipe, I’ve been using it for the last 2 years and I’m obsessed. It comes out perfect every single time, and it’s dangerous when I bake one because it’s gone by the next day.
This recipe turned out great, was so happy with the results. Made it exactly like the
recipe except I added a 1/2 cup of walnuts.
I made this banana bread recipe but made a few changes to the added ingredients.
I`ve substituted the all purpose flour to whole wheat flour and instead of adding the nutmeg, cloves and ginger – I added a teaspoon of pumpkin spice.
My grandson couldn`t wait to have a slice of it and asked if he can bring some home.
I made this banana bread, but I used whole wheat flour and also added 1/8 teaspoons of each cinnamon and pumpkin spice. It turned out very well and delicious.
Made banana bread in the past but never with sour cream as an ingredient. This recipe is a keeper.
Absolutely delish and easy and no mixer even better! Thanks, this is a keeper
Scrumptious! Never too old to learn something new. Kudos to you.
I made four loaves of this I’m making more today it’s delicious and really fun to make.
I love making this banana bread with my toddler – so easy and soooooo tasty!
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!
Thank you, Ginger! I can’t resist a good banana bread either!
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.
Agreed!
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.
Were there many who found they need to bake for longer than 60 minutes?
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.
Good to know, Sharon. I’m so glad you enjoyed it.
Does the cooking time change if you make this recipe into muffins?
Yes, you’ll want to make them for 20-22 minutes at 375 degrees.
Here’s the recipe: https://dinnerthendessert.com/banana-muffin-recipe/
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!
So glad it was a hit, Anya!
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!
Thank you so much!!
Amazing! My first time making banana bread and my fiancé loved it!! I never knew it could be so easy.
So glad you enjoyed it!
This is the best banana bread ever. I added nuts and chocolate chips, yummy
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.
Sounds amazing!
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!
You’re welcome, Bea.
I was told by my girlfriends hun
By..was the best banana bread he’s had .thanks for a great recipe
Thank you for a very tasty recipe.
Have a nice Sunday.
Greetings from Grece.
Thank you for a very tasty recipe.
Have a nice Sunday.
Greetings from Greece.
this is so good i just made it today and it is awesome !
Thanks for coming back to let me know, Donna.
Very good recipe also very easy and fast and everybody I served it to loved it.
Love to hear that! Thanks!
Do you melt the butter in the microwave or just soften it to room temperature?
Thank you
You can melt it in the microwave 🙂
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 🙂
So glad you enjoyed that extra touch! Thanks for the review 🙂
Help! Don’t have sour cream what can I substitute?
You can use greek yogurt. It’s a great substitute and will still have that yummy tangy flavor 🙂 Hope this helps!
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!!!
Sounds delicious! If you need any help with altering the cook times for muffins, I recently made some Banana Bread Muffins. (there’s also more ideas to get even more creative with them in the post.
Can’t wait to hear how the pumpkin-banana combo turns out!
https://dinnerthendessert.com/banana-bread-muffins/
Turned out Great!?
So great to hear! Thanks for the suggestion, I’m gonna have to try that combo soon!
Is this all purpose flour or self rising flour?
I used all purpose flour for this bread.
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?
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.
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.
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.
I’m so glad you enjoyed it!
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.
I’m so glad they enjoyed it!
What would the adjusted time be for making these into muffins?
22-25 minutes for muffins 🙂
Very moist, used 3 overripe bananas and all brown sugar. Making some carmelized bananas for a topping. Thanks, Szewczyk
Sounds delicious! Thanks for the 5 stars.
Made this today with my over ripe bananas and threw in some blueberries that we had left over…really yummy
Yum! I love adding the blueberries.
Turned out awesome banana flavor all the way through bread thanks
You’re welcome!
Excellent recipe
I lost my mothers banana bread recipe and it was the best. I finally found what could be the recipe she used. Thanks!
This makes me so happy, Rhonda!
Came out great……added walnuts
A favorite in our house. Banana Bread is the best!!!
It really is, isn’t it?!
Best Banana Bread EVER!!!
Awww, thanks Jennifer!
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.
Thanks for the suggestion but I was trying to show how easy it is to make without using a store bought mix.
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.
This was a huge hit! Thanks for the tips for making the bananas ripen faster!
You’re welcome! Sometimes we all need to get to that banana bread as fast as we can, haha!
Oh yum! We are Banana Bread lovers here!
This banana bread recipe is the best!! We can’t get enough. So simple and flavorful.
Thanks, Alli!