This banana bread recipe is the best way to use ripe bananas. It’s easy to make, super moist, and has a delicious soft crumb. Your friends and family will agree that this is the best banana bread recipe!
If you’re looking for a banana bread recipe you’ll reach for again and again, this is the one I make over and over. It’s easy, deeply banana-forward, and reliably moist, with a tender crumb that stays just right for days (if it lasts that long). It’s the kind of loaf that feels familiar and comforting, but noticeably better with every bite.
I’ve tested a lot of banana bread over the years, and what I’ve learned is that texture and flavor come down to a few smart choices. This version uses a generous amount of mashed bananas, which gives the loaf real banana flavor and keeps it soft without tipping into dense or gummy territory. It tastes like bananas first and foremost, which is exactly what I want.
The other key ingredient is sour cream. Its gentle tang balances the sweetness of very ripe bananas and adds richness without heaviness. Together, the bananas and sour cream create a loaf that’s moist, tender, and perfectly sweet, with no extra fuss. This is the banana bread I bake for sharing, gifting, and “just one more slice” moments.
Tips for the best banana bread
- Mix until just combined : If you over-mix the banana bread batter, you’ll end up with a dense or somewhat tough loaf, and nobody wants that. To avoid this, stir the ingredients together until you can see one consistent batter texture. In other words, as soon as you can’t see the dry ingredients, stop mixing.
- Don’t skimp on moistness : The desire to skimp on the ingredients that have a higher fat content is appealing, however, as soon as you do this you will notice a lack of moisture in your banana bread. In this banana bread recipe, the sour cream adds fat and therefore moisture to the bread, so it’s not ideal to lessen the amount and if you can, go for the full fat kind!
- Let it cool : The point of letting it cool goes beyond not burning your tongue. If you let the banana bread cool completely, it will firm up for beautiful (less crumbly) slices, and it allows the flavors to develop and settle. It’s worth it to let it cool (although, I know this is the hardest part.)
Variations to try
The sky’s the limit when it comes to banana bread variations. You can easily add some chocolate or nuts to this recipe. Just make sure not to fill your pan more than ¾ full. Tip: If you have extra batter (from adding tasty extras) you can make some muffins.
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- Coffee Banana Bread with Streusel Topping
Storing and freezing instructions
Store: Banana bread will last 4 days on the counter. If there is any left after the first day, I put it into a resealable bag so it stays moist.
Freeze: Banana bread is perfect for freezing! You can freeze it whole, wrapped in parchment paper, then aluminum foil. Or if you want easy access to slices, slice the bread and then place a piece of parchment paper between each slice before freezing – this is your best option for snacking.
Best Banana Bread Recipe (with video!)
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Ingredients
- ▢ 2 ½ cups all-purpose flour
- ▢ 2 teaspoons baking soda
- ▢ ½ teaspoon salt
- ▢ 1 ½ cups mashed bananas
- ▢ 2 large eggs
- ▢ ½ cup sour cream
- ▢ ½ cup EACH: granulated sugar and brown sugar
- ▢ ½ cup melted butter
- ▢ 1 teaspoon vanilla
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 5"x9" loaf pan. In a medium-sized bowl, whisk the flour, baking soda, and salt. 2 ½ cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt
- In a large bowl, mash the bananas then whisk in the eggs, sour cream, both the sugars, melted butter, and vanilla. 1 ½ cups mashed bananas, 2 large eggs, ½ cup sour cream, ½ cup EACH: granulated sugar and brown sugar, ½ cup melted butter, 1 teaspoon vanilla
- Mix the dry ingredients with the wet ingredients until they are just combined. Do not over-mix the batter.
- Pour the batter into the loaf pan then bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Check the bread after 45 minutes and if it is golden brown on top, tent it loosely with a piece of foil to prevent it from browning too much. Let it cool for 10 minutes in the loaf pan then remove it and cool it completely on a wire rack before slicing it.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Best Banana Bread Recipe (with video!)
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups mashed bananas
- 2 large eggs
- ½ cup sour cream
- ½ cup EACH: granulated sugar and brown sugar
- ½ cup melted butter
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 5"x9" loaf pan. In a medium-sized bowl, whisk the flour, baking soda, and salt. 2 ½ cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt
- In a large bowl, mash the bananas then whisk in the eggs, sour cream, both the sugars, melted butter, and vanilla. 1 ½ cups mashed bananas, 2 large eggs, ½ cup sour cream, ½ cup EACH: granulated sugar and brown sugar, ½ cup melted butter, 1 teaspoon vanilla
- Mix the dry ingredients with the wet ingredients until they are just combined. Do not over-mix the batter.
- Pour the batter into the loaf pan then bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Check the bread after 45 minutes and if it is golden brown on top, tent it loosely with a piece of foil to prevent it from browning too much. Let it cool for 10 minutes in the loaf pan then remove it and cool it completely on a wire rack before slicing it.
