Easy Banana Bread
Updated March 28, 2024
- Total Time
- 1 hour 25 minutes
- Prep Time
- 20 minutes
- Cook Time
- 65 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:8 servings (1 loaf)
- Nonstick spray, for greasing
- 2large eggs
- 1¾cups mashed bananas (about 4 medium ripe bananas)
- ½cup/115 grams unsalted butter (1 stick), melted and slightly cooled
- ¾cup/165 grams light brown sugar, packed
- 1teaspoon vanilla extract
- ¼cup/57 grams sour cream
- 2cups/256 grams all-purpose flour
- 1teaspoon baking soda
- ½teaspoon kosher salt (such as Diamond Kosher)
- ½teaspoon ground cinnamon
Preparation
- Step 1
Heat the oven to 350 degrees. Grease an 8- or 9-inch loaf pan with nonstick spray and line the bottom with parchment paper.
- Step 2
In a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth (a few lumps of banana are OK). Stir in the sour cream.
- Step 3
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
- Step 4
Add the dry ingredients to the wet ingredients and mix just until the flour is fully incorporated, making sure to scrape the bottom of the bowl.
- Step 5
Transfer the batter to the prepared pan, smoothing the surface into an even layer with a spatula, and bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Step 6
Cool for 20 minutes in the pan. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Peel off the parchment paper before slicing. Serve warm or at room temperature. Banana bread will keep for up to 3 days, covered, at room temperature.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Zee
This is almost exactly the recipe I have used for decades. I add a bit of orange oil or essence, as well as some dried orange peel and pecans. These additions make the loaf, a bit more savory and crunchy from the nuts.
adrienne
You don't need all that butter, just use 1/2 cup of plain Greek yogurt, I also use one cup of whole wheat or spelt flour and 3/4 of a cup of organic rice flour..
FarTraveler
Banana bread makes wonderful French toast. Leaned the trick while visiting the Caribbean one year.
Johnny Ventura
I haven't tried this recipe, been making banana bread for many years. The recipe I use is really "EASY" though: 3/4 smashed ripe bananas, 1/3 cup melted butter, 3/4 cup sugar. 1 egg beaten, 1 tsp baking soda,1 tsp vanilla extract, 1 tsp baking soda. 1 1/2 cups shifted flour ( some chopped nuts) Loaf pan w/ parchment paper liner @ 350 , 1 hour
Richard
For a good and easy gluten-free banana cake/bread see Nigella Lawson's recipe (available online). It uses almond flour and rice flour as flours, and no additives such as xanthan gum. I cut the sugar from 3/4 to 1/2 cup and it's still sweet (and would do so in the current recipe also). I also make it successfully as muffins in parchment paper baking cups, baked for about a half an hour (which I'm sure can also be done with the current recipe). You wouldn't know it's gluten-free.
Lesley
Didn’t have sour cream, used nonfat Greek yogurt. Only had 5/8 c brown sugar. Didn’t realize until it was baking that I completely left out the butter! GREAT bread nonetheless! A little rubbery rather than crumbly which I like anyways!
Brad
I sprinkle some brown sugar/cinnamon sugar mix to top before baking and it is extra delicious!
A. Cartwright
The sour cream or yogurt also gives the baking soda a boost. Even more delicious is to substitute half a cup of cocoa for half a cup of flour.
Vicki
I've made this recipe with and without the sour cream (trying to cut down on dairy). I don't always add cinnamon, but I do always fold in chopped dates, raisins, apricots, and/or cherries. I almost always make this recipe as muffins, instead of a loaf - shorter baking time and easier to pack in lunches. Recently, I substituted a balanced mixture of whole wheat, rice, and almond flours for the all-purpose flour (cutting back on gluten), and also tipped in 1/4 cup of Chia seeds. BIG hit!!!
Pat
I grease the pan generously with butter and then sprinkle in granulated sugar, as much as the butter will hold. When loosening the cake, just run a table knife around the edges, then gently 'lift' the cake from side to side, end to end. Inverting it onto a cooling rack is easy...it comes right out of the pan and you have a delightful crunchy crust.
Julie
Made this today with walnuts and dark chocolate chips. It turned out really good and super easy.
Aime
Since the butter is melted, has anyone tried browning it and then letting it cool?
Nick
Sure, cut back on the butter and sugar to make it healthier. Throw in a few walnuts too. The main secret....don't over-mix it.
A. Cartwright
I wonder how many cooks get burnt every year inserting toothpicks into pans sitting in 350° ovens Use a bamboo skewer for safety sake.
LJacobs
Confused how it was too salty (and the recipe calls for baking soda)? I made this evening, and they’re delicious - not over-sweet.
marie
Fantastic. I added some almond flour. I used egg substitute. Loved the flavor.
Big Gay Santa
I changed the fruit to equal parts bananas Strawberry and fig. and I cooked it in a Madeline pan. So cute
luvs2rdrcps
I reduced the sugar to 1/2 cup and that was plenty. Definitely should not be eaten until its had time to develop flavor for 24 hours. I was amazed at how much better this bread was the second day. I did use a blend of spices instead of plain cinnamon. Next time would add more spice and some toasted nuts.
Rose in KC
I substituted monk fruit sweetener for sugar. I also added 1/2 cup of chopped pecans and 1/2 cup of mini semi sweet chocolate chips. I baked the banana bread in a ceramic elongated tea loaf pan. I will make another one for church later in the week. Very tasty banana bread!
Mary - below Kentucky
Put together and baked as directed. Always comes out perfect! True to it's name, easy.
Adelle Amor
browned some butter and quickly cooled it by whisking the butter in an aluminum bowl in a larger bowl with ice water for a nutty flavor
Terrie
7/4/2024—(post gas leak repair)- 3 largish Aldi ripe bananas, 1&1/2 tsp baking soda, 1&1/2 tsp cinnamon, 1/2 tsp cloves, 1&1/2tsp vanilla, followed recipe, baked 53 min at 350. Great texture, good flavor.
Nancy
I totally forgot the sour cream, but I’ve never used it in a banana bread before, so I don’t expect it will make too big of a difference. I did add a half a cup of chopped walnuts to the batter, and I like the extra crunch that that gives my banana breads.
notes for banana bread
Needed less time…more like 55 min and I reduced the temperature to 325 for the last 10 minutes. It looked like the top was getting too dark. Perhaps my oven runs hot?
Stefan
Thank you for this great recipe. I add chocolate chips and walnuts and make them as muffins. Bake time is then only 20-25 minutes.
Summer
This is the best banana bread I’ve ever made, and I’m no beginner LOL. It’s got to be the sour cream. Yum!
Sheryl Doherty
Perfect banana bread—moist and full of flavor. I used whole milk plain yogurt instead of sour cream.
TriciaK
Love this recipe. It turns out very moist. I didn’t have vanilla so I used maple syrup. I also add a little maple syrup and brown sugar to the top. Yum
JenBeee
It’s easy! It’s good!
slate
This recipe was hit for Mother’s Day brunch and so easy to make. I reserved about a tablespoon of the brown sugar from the batter and sprinkled it on top of the loaf before baking for a little added texture.
Private notes are only visible to you.
Advertisement
