Name: Best Banana Bread Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 2 large eggs; 2 1/3 cups mashed overripe bananas (about 4–5 bananas); 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon (optional)

Why You’ll Love Best Banana Bread Recipe Recipe

This banana bread is beloved for its perfect balance of sweetness and banana flavor, super moist texture thanks to a bit of sour cream, and straightforward preparation. Whether you’re an experienced baker or a beginner, you’ll appreciate how easy it is to mix the batter and how reliably delicious the results are.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 to 4 ripe bananas, mashed (about 1¼ cups)
3/4 cup granulated sugar (you can mix with brown sugar if preferred)
2 large eggs
6 tablespoons unsalted butter, melted and cooled
1/3 cup sour cream (plain Greek yogurt works too)
1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease an 8½ x 4½‑inch loaf pan with nonstick spray or butter and flour.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, mash the bananas with a fork or masher, leaving a few small lumps.
Whisk in the sugar, eggs, melted butter, sour cream, and vanilla until well combined.
Gently stir in the dry ingredients just until combined — do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10 minutes.
Let the bread cool in the pan for 15–20 minutes, then invert onto a cooling rack. Cool at least an hour before slicing.

Servings and timing

Serves: 12 slices
Prep time: 10 minutes
Cook time: 50–60 minutes
Total time: about 1 hour 10 minutes

Variations

Add-ins: Fold in 1/2 to 3/4 cup of chocolate chips, chopped walnuts, or pecans for extra texture and flavor.
Flavor twist: Add a teaspoon of cinnamon or nutmeg for warm spice notes.
Healthier version: Swap half the all-purpose flour with whole wheat flour and reduce sugar slightly.
Dairy-free: Use a plant-based butter and dairy-free yogurt alternative instead of sour cream.
Mini loaves or muffins: Bake in mini loaf pans or a muffin tin; reduce bake time to 18–22 minutes.

Storage/Reheating

Store banana bread at room temperature wrapped tightly in plastic wrap or in an airtight container for up to 3–4 days. For longer storage, refrigerate up to a week or freeze the cooled loaf (wrapped in plastic and foil) for up to 3 months. Reheat slices in the microwave for about 10–15 seconds or warm in a low oven until heated through.

FAQs

How ripe should the bananas be?

For the best flavor and sweetness, use very ripe bananas with plenty of brown spots.

Can I use brown sugar instead of white sugar?

Yes, you can swap part or all of the granulated sugar for brown sugar for a richer flavor.

Can I make this gluten‑free?

Yes — substitute a one‑to‑one gluten‑free flour blend in equal measure.

What can I use instead of sour cream?

Plain Greek yogurt is a great substitute with similar moisture and texture.

Can I add nuts or chocolate chips?

Absolutely — fold in about 1/2–3/4 cup of chopped nuts or chocolate chips before baking.

How do I know when it’s done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I make this in a muffin tin?

Yes, bake at the same temperature for about 18–22 minutes until a toothpick comes out clean.

Why did my banana bread sink in the middle?

This can happen if the bread is underbaked or the oven temperature is too low. Make sure your oven is preheated.

Can I reduce the sugar?

Yes, you can reduce the sugar slightly — just note it will affect sweetness and moisture.

How do I prevent the top from burning?

If the top is browning too fast, tent with aluminum foil partway through baking.

Conclusion

This classic banana bread recipe delivers a moist, tender loaf with rich banana flavor and simple everyday ingredients. Easy to make and endlessly adaptable with mix‑ins or substitutions, it’s a go‑to recipe for using ripe bananas and satisfying cravings any time of day.