Easy Banana Bread

By Lidey Heuck

Updated Dec. 29, 2025

Easy Banana Bread
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 25 minutes
Prep Time
20 minutes
Cook Time
65 minutes
Rating
5(1,981)
Comments
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This recipe makes a simple and classic banana bread — lightly spiced with a hint of cinnamon, and incredibly tender thanks to a dollop of sour cream in the batter. For best results, use very ripe bananas, but know the recipe will still work if yours are not yet at the speckly stage. While banana bread is, of course, delicious when it’s warm from the oven, the flavor and texture are actually the best on the second day (if you can wait that long). Feel free to mix 1 cup chopped walnuts or chocolate chips, or a combination, into the batter for this easy, everyday treat. 

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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
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

374 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 6 grams protein; 304 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. Step 3

    In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.

  4. 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.

  5. 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.

  6. 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.

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Ratings

5 out of 5
1,981 user ratings
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Comments

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..

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.

FarTraveler

Banana bread makes wonderful French toast. Leaned the trick while visiting the Caribbean one year.

Emily

I've made hundreds of banana breads and usually stick to my usual recipe (America's Test Kitchen using yogurt, not sour cream, and 6T butter, not 8, no cinnamon). This was pretty standard, aka yummy, for a nut-free banana bread -- indeed easy -- just more banana-y and barely a touch of spice.

Corinne

I loved the finished project.However, it took longer than 20 minutes.In order to bake thoroughly. I had to do an additional 10 minutes twice.So a total of twenty minutes additional.

SK

Made this with substitute of apple sauce instead of sour cream. Came out great!

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