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The Best Ever Banana Bread! 

The Best Ever Banana Bread! 

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This best ever banana bread recipe is a delicious way to use ripened bananas! It’s easy and full of flavor!

I’ve never met a banana I didn’t like! It’s true! I get so sad when I see people throwing away bananas that are too ripe. They are perfectly good!

I recently had a real craving for some Banana Bread, so voila, I turned some ripened bananas into this recipe for the Best Ever Banana Bread! 

You’ll need 4 delicious bananas to make this the Best Ever Banana Bread! The more bananas, the more flavor and the more moisture. As bananas ripen their sugar content goes up, so there’s no need to add any additional white sugar to this recipe.

How to make this banana bread recipe:

Be sure to scroll all the way down for the full, printable recipe!

To start, you need to mash your bananas. I love this part. Put the bananas in a medium sized bowl and mash away!

I like to use my small potato masher because it is just the right size to do the job!

A big part of why this recipe is so moist is thanks to the sour cream. It’s just a little bit, but it goes so far! If you don’t have sour cream on hand, feel free to use greek yogurt instead. After I mash the bananas, I mix in the sour cream or yogurt.

Into your banana mixture, add the eggs and vanilla extract. Mix this all together. Mix in butter and brown sugar.

In a larger bowl, mix your dry ingredients. It’s really important to whisk the dry ingredients together. You don’t want any pockets of ingredients in your batter.

Add your wet ingredients into your dry ingredients. Stir to combine all of the Banana Bread ingredients.

At this point, you can add in chocolate chips or walnuts. It’s up to you!

Make sure to prepare your loaf pan with cooking spray or butter before adding in the batter. Bake until a toothpick comes out completely clean.

How to Freeze this Banana Bread recipe

Sometimes I really have no need to have a whole banana bread, so I slice off what I need or want and freeze the rest for another day.

  • Let the banana bread cool completely.
  • Wrap the banana bread with plastic wrap and put it in a freezer storage bag or an airtight container.
  • You can freeze the bread for about 4 months.
  • When you are ready to enjoy some banana bread, take it out of the freezer and let it come to room temperature.

Don’t forget to pin this Best Ever Banana Bread recipe!

The Best Ever Banana Bread! 

The Best Ever Banana Bread! 

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

A delicious way to use ripened bananas! This best ever banana bread recipe is easy and full of flavor!

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) butter, room temperature
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/3 cup sour cream
  • 2 cups mashed bananas (about 4 large ripe bananas)
  • 1 teaspoon vanilla extract

Instructions

  1. To start, you need to mash your bananas.
  2. I love this part. Put the bananas in a medium sized bowl and mash away! I like to use my small potato masher because it is just the right size to do the job!
  3. A big part of why this recipe is so moist is thanks to the sour cream. It's just a little bit, but it goes so far!
  4. If you don't have sour cream on hand, feel free to use greek yogurt instead. After I mash the bananas, I mix in the sour cream or yogurt. 
  5. Into your banana mixture, add the eggs, butter, brown sugar and vanilla extract. Mix this all together. 
  6. In a larger bowl, mix your dry ingredients. It's really important to whisk the dry ingredients together. You don't want any pockets of ingredients in your batter. 
  7. Add your wet ingredients into your dry ingredients. Stir to combine all of the Banana Bread ingredients. 
  8. At this point, you can add in chocolate chips or walnuts. It's up to you!
  9. Make sure to prepare your loaf pan with cooking spray or butter before adding in the batter.
  10. Bake at 350 degrees for about 1 hour or until a toothpick comes out completely clean. 
  11. Let the banana bread cool in the pan for about 15 minutes before removing the bread from the loaf pan.
  12. Remove the banana bread from the pan and let it cool.

Notes

To freeze:

  • Let the banana bread cool completely. 
  • Wrap the banana bread with plastic wrap and put it in a freezer storage bag or an airtight container. 
  • You can freeze the bread for about 4 months. 
  • When you are ready to enjoy some banana bread, take it out of the freezer and let it come to room temperature.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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