Banana Bread Recipe
Moist banana bread made with very ripe bananas, brown sugar, melted butter and sour cream for a soft, tender crumb.
Contains: Egg · Milk · Wheat
This recipe contains egg, milk and wheat. Check individual ingredient labels carefully when cooking for someone with a food allergy.
WHY IT WORKS
Why This Recipe Works
01
Use Very Ripe Bananas
Very ripe bananas add natural sweetness, moisture and strong banana flavor, giving the loaf a soft crumb without extra liquid.
02
Brown Sugar Keeps It Soft
Brown sugar brings deeper caramel-like sweetness and helps the finished banana bread stay soft and moist.
03
Mix Just Until Combined
Folding the wet and dry ingredients together only until no dry flour remains keeps the loaf tender instead of tough.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Method
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Heat the oven to 350°F. Lightly grease a 9 by 5-inch loaf pan and line it with parchment paper, leaving enough overhang to lift out the baked loaf.
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In a large mixing bowl, whisk the flour, baking soda and salt until evenly combined.
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In a second large bowl, whisk the melted butter and brown sugar until smooth. Whisk in the eggs, then add the mashed banana, sour cream and vanilla extract and mix until evenly combined.
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Add the dry ingredients to the banana mixture. Fold with a rubber spatula just until no dry flour remains; do not keep mixing once the batter is combined.
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Scrape the batter into the prepared loaf pan and smooth the top into an even layer.
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Bake for about 55 to 65 minutes. Start checking near 55 minutes. If the top is browning quickly, cover it loosely with foil and continue baking until a skewer inserted near the center comes out without wet batter and the center is about 200°F.
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Let the banana bread cool in the pan for 15 minutes, then lift it out and transfer it to a wire rack. Cool completely before slicing for the cleanest texture.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
200°F / 93°C
The loaf is done when a skewer inserted near the center comes out without wet batter and the center is about 200°F. A few moist crumbs are fine; continue baking if the center is still wet.
Make Ahead
Bake the banana bread up to 2 days ahead. Let it cool completely, then wrap it tightly and keep it at room temperature. For longer storage, freeze the whole loaf or individual slices for up to 3 months.
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Recipe Notes
Ingredient Notes
Use very ripe bananas with plenty of brown spotting. Measuring 1 1/2 US cups of mashed banana is more reliable than relying on a banana count, while melted butter and sour cream help produce a moist, tender crumb.
Useful Substitutions
Plain full-fat Greek yogurt can replace the sour cream in the same quantity. Dark brown sugar can replace light brown sugar for a slightly stronger molasses flavor.
INGREDIENT QUALITY
Quality Note
Measure the flour by spooning it into the measuring cup and leveling it rather than packing it down. Too much flour is one of the easiest ways to turn moist banana bread dry and dense.
SPEND LESS
Cost-Saving Tip
Freeze peeled overripe bananas instead of throwing them away. Thaw them completely when you are ready to bake, then use the softened fruit and its liquid in the measured banana quantity.
COOKING TIPS
Tips
Measure the Mashed Banana
Measure the mashed banana rather than relying only on the number of bananas. Too much banana can make the center heavy and slow to bake.
Do Not Overmix
Fold the batter only until the flour disappears. Continued mixing develops gluten and can make the loaf firmer and less tender.
Start Checking at 55 Minutes
Ovens and loaf pans vary, so start checking near 55 minutes. If the top is browning quickly, cover it loosely with foil while the center finishes baking.
Cool Before Slicing
Let the loaf cool in the pan for 15 minutes, then transfer it to a wire rack. Slicing while it is very hot can compress the soft crumb.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Once completely cool, wrap the banana bread tightly or keep it in an airtight container at room temperature for up to 2 days.
Refrigerating
For longer storage, refrigerate the tightly wrapped loaf or slices for up to 5 days. Bring slices toward room temperature before serving for a softer texture.
Freezing
Wrap the whole loaf or individual slices well and freeze for up to 3 months. Thaw wrapped bread overnight in the refrigerator or at room temperature.
Reheating
For a warm slice, microwave it briefly in 10-second intervals or warm it in a 300°F oven until just heated through. Avoid overheating, which can dry the crumb.
ESTIMATED PER SERVING
Nutrition
1 of 10 slices
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Banana Bread FAQs
How ripe should the bananas be for banana bread?
Use bananas that are very ripe, with plenty of brown spotting and soft fruit inside. The riper they are, the sweeter and more pronounced the banana flavor will be.
Can I use frozen bananas?
Yes. Thaw peeled frozen bananas completely, then mash them and include the liquid they release. Measure 1 1/2 US cups of mashed banana before adding it to the batter.
Why did my banana bread sink in the middle?
A sunken center usually means the loaf was underbaked, the batter contained too much banana or the oven door was opened very early. Measure the banana and check that the center is fully baked before removing the loaf.
How do I know when banana bread is done?
A skewer inserted near the center should come out without wet batter, and the center should be about 200°F if checked with an instant-read thermometer. A few moist crumbs are fine.
Can I make banana bread without sour cream?
Yes. Replace the sour cream with the same quantity of plain full-fat Greek yogurt. It provides similar moisture and acidity without changing the method.
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