Easy Banana Bread

By Lidey Heuck

Updated December 28, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
1 hour 25 minutes
Prep Time
20 minutes
Cook Time
65 minutes
Rating
5(2,227)
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

  • 2 large eggs

  • 1 ¾ cups mashed bananas (about 4 medium ripe bananas)

  • ½ cup/115 grams unsalted butter (1 stick), melted and slightly cooled

  • ¾ cup/165 grams light brown sugar, packed

  • 1 teaspoon vanilla extract

  • ¼ cup/57 grams sour cream

  • 2 cups/256 grams all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon kosher salt (such as Diamond Kosher)

  • ½ teaspoon ground cinnamon

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

56 grams carbs; 81 milligrams cholesterol; 374 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 2 grams fiber; 304 milligrams sodium; 6 grams protein; 26 grams sugar

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
2,227 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.

Peg

used GF flour, 1/2 of which was almond. Reduced brown sugar to 1/2 cp. Reduced butter by about 1/3. Sub'd cottage cheese for 1/2 the yogurt. Added choc chips. it was delicious.

Kim

Great basic recipe that can be built upon with customization! I often add Cardamom! Also, I use olive oil instead of butter. Toasted walnuts and a few mini chocolate chips so it’s not chocolatey sweet but more complex and yummy -

MaryBethu

Made exactly as written with the addition of 1/2 tsp cloves and used 1 tsp cinnamon. Crushed pecans on top. I also kept my bananas on the chunkier side. This recipe is excellent, I think the sour cream is the magic. It’s a keeper

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