Banana Bread Recipe

4.98 from 126 votes

Simply the perfect Banana Bread recipe. Moist, quick and easy to make with a soft, tender crumb. Truly the best Banana Bread I’ve ever had and our favorite way to use up ripe bananas!

Course bread, Breakfast, Snack

Cuisine American

Keyword banana bread, banana bread recipe, best banana bread, easy banana bread

Prep Time 10

Cook Time 50

Servings

Calories 200kcal

Author Trish - Mom On Timeout

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground cinnamon optional
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 (see post)
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

Instructions

Preheat oven to 350°F. Spray with nonstick cooking spray or grease and flour the bottom and sides of an 8½ x 4½ inch loaf pan. (Can also butter pan and sprinkle with sugar or a combination of sugar and cinnamon.) Set aside.
Whisk together flour, baking soda and salt (plus ground cinnamon if using) in a medium bowl.
2 cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt, ½ teaspoon ground cinnamon
Mash bananas in a large bowl using a potato masher, fork, or a mixer. There can be some small chunks remaining, it doesn't have to be completely smooth.
3 to 4 ripe bananas
Whisk in sugar, eggs, melted butter, sour cream and vanilla extract.
¾ cup granulated sugar, 2 large eggs, 6 tablespoons unsalted butter, ⅓ cup sour cream, 1 teaspoon vanilla extract
Add flour mixture and stir in gently just until combined. Transfer to the prepared loaf pan and use the spatula to smooth the top.
Bake for 50 to 60 minutes or until an inserted toothpick comes out clean or with a few moist crumbs. If bread starts to get too brown on top, tent with foil for the last 10 minutes.
Let bread cool on cooling rack in loaf pan for 15 to 20 minutes. Invert the loaf pan and carefully remove banana bread. Let bread continue to cool on the rack for another hour or more. Slice and serve.

Video

Notes

Storage Information

Room Temperature: After baking, the bread will last for 3 to 4 days at room temperature. Simply wrap in plastic wrap or store in a large resealable bag. If you store it in the fridge, it will last an additional few days.

Freezer: To freeze:
Bake as directed and let it cool completely on a wire rack.
Wrap the bread (in slices or as a whole loaf) in two layers of plastic wrap followed by a layer of aluminum foil.
Place in a freezer ziploc bag and freeze for up to 3 months.
Bread should be thawed at room temperature. Simply unwrap the number of slices or whole loaf and let come to room temperature. Enjoy!

Tools Needed:

Nutrition