Perfect Banana Bread Recipe

Why You’ll Love This Recipe

There are so many reasons to love this banana bread! It’s super moist, flavorful, and easy to make with simple ingredients you likely already have in your kitchen. The combination of ripe bananas, a touch of vanilla, and sour cream creates the ideal texture, while the option to use both brown and granulated sugar adds richness. Whether you're a banana bread aficionado or trying it for the first time, this recipe guarantees a delicious outcome every time.

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 3 to 4 ripe bananas, mashed (should be about 1 ¼ cups; anywhere from 1 to 1 ½ cups will work)

• ¾ cup granulated sugar (can use a combination of brown sugar and granulated sugar)

• 2 large eggs

• 6 tablespoons unsalted butter, melted and cooled

• ⅓ cup sour cream (plain Greek yogurt can be used instead)

• 1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F. Grease and flour an 8½ x 4½ inch loaf pan (or use nonstick cooking spray). You can also butter the pan and sprinkle it with sugar or a mix of sugar and cinnamon for extra flavor. Set the pan aside.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. In a large bowl, mash the ripe bananas with a potato masher, fork, or mixer. It’s okay if the bananas have some small chunks remaining.

4. Add the sugar, eggs, melted butter, sour cream (or Greek yogurt), and vanilla extract to the mashed bananas. Stir everything together until well combined.

5. Gradually add the dry flour mixture to the wet ingredients and gently stir until just combined. Be careful not to overmix.

6. Transfer the batter into the prepared loaf pan and use a spatula to smooth the top.

7. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top of the bread begins to brown too quickly, cover it with aluminum foil for the last 10 minutes of baking.

8. Once baked, allow the bread to cool in the pan on a cooling rack for about 15 to 20 minutes. Then, invert the loaf pan and carefully remove the banana bread. Let it cool completely on the rack for at least an hour before slicing and serving.

Servings and Timing

• Servings: 12

• Prep Time: 10 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 10 minutes

Variations

• Add-ins: Feel free to mix in some chopped nuts (like walnuts or pecans), chocolate chips, or dried fruit for added texture and flavor.

• Banana-free: If you don’t have ripe bananas but still crave banana bread, you can use applesauce or pureed pears as a substitute, though it won’t have the same flavor.

• Spices: You can enhance the flavor with a pinch of cinnamon or nutmeg for a warm, spiced note.

Storage/Reheating

• Storage: Store banana bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can store it in the fridge for up to a week.

• Freezing: Banana bread freezes beautifully. To freeze, slice the bread and wrap the individual slices in plastic wrap or foil before placing them in a freezer bag. It will keep for up to 3 months. To reheat, simply thaw at room temperature or microwave for a few seconds.

FAQs

1. Can I use frozen bananas for this banana bread recipe?

Yes! Frozen bananas work perfectly for banana bread. Simply thaw them before mashing and proceed with the recipe.

2. How ripe should the bananas be?

For the best banana bread, use bananas that are very ripe with lots of brown spots. The riper the banana, the sweeter and more flavorful your bread will be.

3. Can I substitute the sour cream with something else?

Yes, you can use plain Greek yogurt or buttermilk as a substitute for sour cream.

4. Can I make banana bread without eggs?

Yes, you can replace the eggs with flax eggs or another egg substitute. Use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg.

5. Can I add nuts to this banana bread?

Absolutely! Walnuts, pecans, or even macadamia nuts are great additions. Just fold them in with the dry ingredients.

6. Can I use whole wheat flour in this recipe?

Yes, you can substitute whole wheat flour for some or all of the all-purpose flour. Keep in mind that whole wheat flour will make the bread denser.

7. Why is my banana bread too dry?

If your banana bread turns out dry, it could be due to overmixing the batter or baking it for too long. Make sure to mix just until combined and check the bread around the 50-minute mark.

8. How do I know when the banana bread is done baking?

Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s done. If it comes out wet with batter, it needs more time.

9. Can I double this recipe?

Yes, you can double the recipe. Just make sure to use a larger loaf pan or bake two loaves.

10. Can I make banana bread without an electric mixer?

Yes, a hand whisk or spoon is sufficient. Just be careful not to overmix the batter.

Conclusion

This banana bread recipe is a crowd-pleaser that never disappoints. With its soft, moist texture and delicious banana flavor, it’s the perfect treat for breakfast, snacks, or dessert. Plus, it's incredibly easy to make, so you can enjoy fresh homemade banana bread in no time. Try this recipe today, and you'll see why it's our favorite way to use up ripe bananas!