This six banana bread is moist, rich, and bursting with banana flavor! That’s right, I use twice as many bananas for a bold-tasting loaf that stands out from other recipes. It’s simply irresistible, and it’s ready in just over an hour!
If you love banana bread, this six banana bread is about to become your new favorite. It takes everything you love about a classic banana bread and turns the banana dial all the way up, giving you a loaf that’s intensely banana-forward, deeply moist, and packed with chocolate chips in every slice. It’s rich and dense in the best possible way, without ever feeling heavy.
This recipe was born for those moments when bananas on the counter are getting spottier by the hour (or when your freezer stash is getting out of hand). By doubling the banana amount in our buttermilk banana bread and swapping in sour cream, the loaf stays tender, plush, and loaded with flavor. Reducing the butter just enough keeps everything balanced, letting the bananas really shine.
And yes, there are six bananas in the loaf — plus an optional seventh sliced on top for good measure. It’s bold, unapologetic banana bread that’s anything but subtle, and exactly the kind of bake that makes your kitchen smell incredible, and your banana problem disappear fast.
Can I use frozen bananas in this recipe?
Absolutely! Just be sure to defrost them and remove any excess moisture before mashing them. If you forget to take them out of the freezer in time, don’t fret! Place them in the oven for 10 minutes or so while it preheats to speed up defrosting.
How long does it keep at room temperature?
When stored in a sealed bag, banana bread will keep at room temperature for up to 5 days.
Can I freeze banana bread?
Definitely! Banana bread freezes really well, and you can freeze it whole or sliced. Make sure it’s cooled completely, then wrap it or store it in an airtight container in your freezer for up to three months!
What size loaf pan should I use?
We use a 9×5-inch loaf pan. If you have a smaller one, I recommend filling it only ¾ full and then making muffins with the leftover batter.
Six Banana Bread Recipe
- Pin
Ingredients
- ▢ 2 ½ cups all-purpose flour
- ▢ 2 teaspoons baking soda
- ▢ ½ teaspoon salt
- ▢ 6 medium bananas
- ▢ 2 large eggs
- ▢ ½ cup sour cream
- ▢ ½ cup EACH: granulated sugar and brown sugar
- ▢ ¼ cup melted butter
- ▢ 1 teaspoon vanilla
- ▢ ½ cup chocolate chips
- ▢ Optional: 1 extra banana for decorating the top
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. 6 medium bananas, 2 large eggs, ½ cup sour cream, ½ cup EACH: granulated sugar and brown sugar, ¼ cup melted butter, 1 teaspoon vanilla
- Mix the dry ingredients with the wet ingredients until they are just combined. Fold in the chocolate chips. Do not over-mix the batter. ½ cup chocolate chips
- Pour the batter into the loaf pan and smooth out the top. Optional: split a banana vertically down the middle then press it into the top of the batter, cut side facing up. Optional: 1 extra banana for decorating the top
- Bake for 60 to 75 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.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More banana bread recipes
Best Banana Bread Recipe (with video!)
Tahini Banana Bread
Hawaiian Banana Bread Recipe
Coffee Banana Bread with Brown Sugar Streusel
Six Banana Bread Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 6 medium bananas
- 2 large eggs
- ½ cup sour cream
- ½ cup EACH: granulated sugar and brown sugar
- ¼ cup melted butter
- 1 teaspoon vanilla
- ½ cup chocolate chips
- Optional: 1 extra banana for decorating the top
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. 6 medium bananas, 2 large eggs, ½ cup sour cream, ½ cup EACH: granulated sugar and brown sugar, ¼ cup melted butter, 1 teaspoon vanilla
- Mix the dry ingredients with the wet ingredients until they are just combined. Fold in the chocolate chips. Do not over-mix the batter. ½ cup chocolate chips
- Pour the batter into the loaf pan and smooth out the top. Optional: split a banana vertically down the middle then press it into the top of the batter, cut side facing up. Optional: 1 extra banana for decorating the top
- Bake for 60 to 75 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.
