Classic Banana Bread

Why You’ll Love This Recipe

• Super moist and flavorful

• Perfect use for overripe bananas

• Simple, everyday ingredients

• Great base for custom add-ins like nuts or chocolate chips

• Freezes beautifully for later enjoyment

Ingredients

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

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Ripe bananas, mashed

• Sour cream or plain yogurt

• Vanilla extract

• Optional: chopped nuts or chocolate chips

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a bowl, whisk together flour, baking soda, and salt.

3. In a separate large bowl, cream together softened butter and sugar until light and fluffy.

4. Beat in the eggs one at a time, then mix in mashed bananas, sour cream (or yogurt), and vanilla extract.

5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.

6. Fold in nuts or chocolate chips if using.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and Timing

• Servings: 10 to 12 slices

• Prep Time: 15 minutes

• Cook Time: 55 to 65 minutes

• Total Time: 1 hour 10 minutes to 1 hour 20 minutes

Variations

• Add ½ teaspoon of cinnamon for a warm flavor twist

• Use brown sugar instead of white sugar for a deeper flavor

• Swap sour cream for Greek yogurt or buttermilk

• Mix in dried fruits like raisins or cranberries

• Top with a brown sugar crumble for extra sweetness

Storage/Reheating

• Store banana bread at room temperature in an airtight container for up to 3 days.

• Refrigerate for up to 1 week.

• Freeze whole or sliced—wrap tightly and store in a freezer-safe bag for up to 3 months.

• To reheat, microwave slices for 10–15 seconds or warm in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

How ripe should bananas be for banana bread?

Use very ripe bananas with brown spots or streaks for the best flavor and moisture.

Can I use frozen bananas?

Yes, thaw and drain any excess liquid before using.

Can I make this recipe without eggs?

Yes, substitute each egg with a flax egg or a commercial egg replacer.

What can I use instead of sour cream?

Plain Greek yogurt or buttermilk works as a great substitute.

Can I make this into muffins?

Yes, bake in muffin tins at 350°F (175°C) for 20–25 minutes.

Why is my banana bread dense?

Overmixing the batter can make it dense. Stir just until the ingredients are combined.

Can I reduce the sugar?

Yes, reduce sugar by up to ¼ cup without drastically changing the texture.

Can I add a glaze on top?

Sure! A simple vanilla or cream cheese glaze works well.

How do I prevent the loaf from over-browning?

If needed, cover the top loosely with foil during the last 15 minutes of baking.

Can I double the recipe?

Yes, double all ingredients and bake in two separate pans for best results.

Conclusion

Classic Banana Bread is a beloved recipe for good reason—it’s delicious, versatile, and incredibly easy to make. Whether you stick to the basics or get creative with add-ins, it’s a comforting treat that never goes out of style.

Classic Banana Bread

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Classic Banana Bread is a moist, flavorful quick bread made with ripe bananas and simple pantry ingredients. This easy banana bread recipe is perfect for breakfast, snack time, or dessert, and is customizable with nuts, chocolate chips, or warm spices. A great way to use overripe bananas and freeze for later!

• Author: Laura
• Prep Time: 15min
• Cook Time: 30min
• Total Time: 1 hour 10 minutes to 1 hour 20 minutes
• Yield: 10–12 slices
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

3 ripe bananas, mashed

½ cup sour cream or plain yogurt

1 teaspoon vanilla extract

Optional: ½ cup chopped nuts or chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.

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

3. In a large bowl, cream together softened butter and sugar until light and fluffy.

4. Beat in eggs one at a time. Mix in mashed bananas, sour cream (or yogurt), and vanilla extract.

5. Gradually add dry ingredients to wet ingredients, mixing just until combined.

6. Fold in optional nuts or chocolate chips.

7. Pour batter into prepared loaf pan and smooth the top.

8. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.

9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Add ½ tsp cinnamon or use brown sugar for a deeper flavor.

• Substitute sour cream with Greek yogurt or buttermilk.

• Make muffins by baking in tins for 20–25 minutes at 350°F.

• Store at room temperature for 3 days, refrigerate up to 1 week, or freeze for up to 3 months.

• To reheat, microwave slices for 10–15 seconds or warm in oven at 300°F (150°C) for 5–10 minutes.