Looking for the perfect classic banana bread recipe? This simple recipe produces moist, flavorful banana bread that’s full of sweet banana goodness in every bite. Made completely from scratch, this easy banana bread is sure to become your new favorite comfort food.
Why This Is the Best Banana Bread Recipe
What makes this the best banana bread recipe? Here are a few reasons:
- It’s made from scratch – No boxed mixes here! The flavors are far superior when you make the banana bread completely from scratch.
- Extra ripe bananas – Using very ripe, spotted bananas means tons of sweet banana flavor in every bite.
- Lots of mix-ins – This recipe calls for walnuts or pecans plus cinnamon and vanilla for extra flavor.
- Super moist – Sour cream and brown sugar keep this loaf incredibly soft and moist.
- Easy to make – You don’t need fancy equipment or skills. Everything gets mixed in one bowl!
Once you try this easy, absolutely delicious banana bread recipe, it will become your new favorite way to use up overripe bananas!
Ingredients Needed
Wet ingredients:
- 3 very ripe bananas, mashed
- 1/2 cup (1 stick) melted butter, slightly cooled
- 1/2 cup sour cream
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Dry ingredients:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup walnuts or pecans, chopped and toasted (optional)
Step-by-Step Instructions
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan with butter or nonstick spray.
- In a large bowl, mash the bananas until mostly smooth. Add the melted butter, sour cream, brown sugar, eggs, and vanilla. Whisk together until fully combined.
- In a separate bowl, stir together the flour, baking soda, salt, and cinnamon.
- Pour the dry ingredients into the wet ingredients bowl. Mix with a spatula just until combined, being careful not to overmix.
- Fold in the chopped walnuts or pecans if using.
- Pour the batter into the prepared loaf pan, smoothing the top lightly with a spatula.
- Bake for 55-60 minutes until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes. Then remove from pan and let cool completely on a wire rack.
- Slice and enjoy! Store cooled banana bread at room temperature for up to 5 days.
Variations
Try these tweaks for your own unique spin on classic banana bread:
- Add chocolate chips for chocolate banana bread
- Use pecans or walnuts instead of walnuts
- Top with streusel topping before baking for extra crunch
- Glaze the top with confectioners’ sugar icing
- Swap out 1/2 cup flour for same amount of whole wheat flour
- Add a teaspoon of espresso powder for mocha banana bread
No matter how you tweak it, this easy recipe makes the best moist banana bread every time!
FAQs
1. How ripe should the bananas be?
Very ripe! Bananas should be generously speckled brown on the outside for maximum sweetness.
2. Can I use Greek yogurt instead of sour cream?
Absolutely. Plain Greek yogurt is a great substitute for the sour cream.
3. How do I make this banana bread vegan?
Use vegan butter, swap the eggs for 1 tbsp ground flaxseed whisked with 3 tbsp water, and use non-dairy milk instead of sour cream.
4. Can I freeze banana bread?
Yes! First let it cool completely, then wrap tightly in plastic wrap or foil and freeze for up to 3 months.
5. How long does banana bread last at room temperature?
Banana bread will stay fresh covered at room temperature for 4-5 days. For longer storage, refrigerate or freeze it.
