Easy Banana Bread
Updated Dec. 29, 2025
- Total Time
- 1 hour 25 minutes
- Prep Time
- 20 minutes
- Cook Time
- 65 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- 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.
- Step 3
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
- 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.
- 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.
- 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.
Private Notes
Comments
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..
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.
Banana bread makes wonderful French toast. Leaned the trick while visiting the Caribbean one year.
On the rare occasions I make banana bread I keep bananas out on the countertop until they are well past the speckled stage. They are black and just one day or so away from getting mold. These black bananas provide lots of banana flavor and a slight tinge of alcohol. I always slice and toast banana bread and eat it with salted butter. Next time I will try adding sour cream, thank you for the recipe.
My kids said to give it a 5/5. “Super light and fluffy.” Had all the ingredients. It was fairly quick and easy.
~40-45 min in oven at slightly lower then higher temp in mini bread things - also used 1 tbsp baking powder