Favorite Banana Bread

5 from 7 votes

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Moist, sweet, and downright amazing, this is a simple Banana Bread Recipe that is perfect for breakfast, as a snack, or even as a dessert.

This is an easy Banana Bread recipe for when you find yourself stuck with some overripe bananas. Plus this recipe is perfectly freezable so you can make it ahead and enjoy any time you want. Paired with a glass of milk and you got yourself a tasty dish.

Banana Bread

Banana Bread Recipe

Simple Banana Bread calls for simple ingredients. 10 ingredients to be exact and about 15 minutes of prep time, then sit back and relax while your loaf bakes away. Here’s what you’ll need:

  • Canola Oil – say this with me people, MOIST. That’s right canola oil is the first step to moist and soft bread.
  • Butter – softened. For flavor.
  • Granulated Sugar – this is what makes the bread sweet.
  • Bananas – you are going to want very very ripe bananas for this recipe. It helps with the taste and the consistency of the batter. Mash those babies up.
  • Eggs – for structure.
  • Vanilla – for flavor. Vanilla basically goes will all baking recipes.
  • All-Purpose Flour – this fills out the bread.
  • Baking Soda – we want our bread to rise but not too much. Soft, fluffy, moist.
  • Salt – to balance out and bring out all of the flavors.
  • Sour Cream – one more time, MOIST. This the key ingredient to amazing banana bread. The sour cream brings its own slightly tangy flavor but doesn’t overpower the banana.

If you aren’t a banana fan, don’t worry, I have more yummy bread recipes to share. Check these out: Soft Zucchini Bread Recipe, Lemon Poppy Seed BreadPumpkin Chocolate Chip Bread, and Homemade Bread Recipe.

Pouring BatterHow to Make Banana Bread

  1. Preheat oven to 325 degrees. Grease two light-colored loaf pan (8 1/2″ x 4 1/2″ x 2 3/4” high) with non-stick cooking spray and set aside.
  2. In a large bowl, mix oil, butter, and sugar until well combined. Stir in eggs, vanilla, and banana until smooth.
  3. Gently stir in dry ingredients and sour cream until a uniform batter has formed. Scrape sides to ensure no lumps are present. Pour into prepared pan.
  4. Bake for 50 to 60 minutes in the lower half of the oven or until completely baked. Remove from oven and cool at least 15 minutes before removing from pan. Slice and serve.

How to Make Banana BreadLeftovers

This recipe makes two loaves so I bet you’re gonna have some leftovers and that’s okay! The best place to store your banana bread is wrapped/covered on the counter. This keeps the bread soft (as opposed to dried out in the fridge) for up to four days! After this amount of time, you might experience the loaf going a bit dry. You can either toast some slices and enjoy it that way or discard it into the trash.

Banana Bread RecipeFreezing

You can also freeze this banana bread recipe to keep it fresh for even longer!

To freeze simply wrap your cooled loaf in plastic wrap or foil. Then place into a plastic freezer bag. Remove as much air as possible before sealing. This method keeps your bread fresh for up to four months!

To thaw, unwrap your bread loaf and leave on the counter for about four hours. Then slice and enjoy! So why not make a double batch and freeze a couple of loaves for a rainy day?

Banana Bread

Even More Bread Recipes!

If you love carbs as much as I do you’re going to want to check out all of my bread recipes.

Pin it, print it, bookmark this page, because you are gonna want to have this recipe on hand when you find a bunch of ripe bananas on your counter. Printable recipe card is below, have a good day, friends 🙂

5 from 7 votes

Banana Bread

Moist, sweet and downright amazing, this is a simple Banana Bread Recipe that is perfect for breakfast, as a snack or even as a dessert.
servings 24 servings (2 loaves)
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins

Ingredients

Instructions

  • Preheat oven to 325 degrees. Grease two light colored loaf pan (8 1/2" x 4 1/2" x 2 3/4” high) with non-stick cooking spray and set aside.
  • In a large bowl, mix oil, butter, and sugar until well combined. Stir in eggs, vanilla, and banana until smooth.
  • Gently stir in dry ingredients and sour cream until a uniform batter has formed. Scrape sides to ensure no lumps are present. Pour into prepared pan.
  • Bake for 50 to 60 minutes in the lower half of the oven or until completely baked. Remove from oven and cool at least 15 minutes before removing from pan. Slice and serve.

Nutrition

Calories: 234kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 236mg | Potassium: 104mg | Fiber: 1g | Sugar: 19g | Vitamin A: 199IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
Course: Breads, Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana bread, banana bread recipe, how to make banana bread
Polaroid photo of granola bars

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Recipe Rating




14 Responses
  1. Wanda

    Hi Lauren!!

    Hoping you and your family are doing well in NYC!
    Please stay safe…….we will get through this!!

    From one Canadian to another…….

  2. Robin

    Hi Lauren!I I hope this finds you, your family and friends safe and well in these troublesome times. I m so happy that I came across this recipe! I just happened to see your post for this banana bread and guess what I have?! 4 exactly 4 almost ripe bananas. Oh and did I mention all the ingredients. I am so ready to get baking tomorrow morning!!! Thx again for another fantastic recipe ☮️

  3. Florence Polk-Schlossman

    5 stars
    Hey, Lauren –> I can’t even imagine what you must be going through with all your responsibilities , meaning children and hubby,, not to mention yourself. My heart goes out to you.

    This recipe comes at a good time for almost everyone, what with all this overbuying, when one can, so grateful for your keeping up your blog.

    And I have another unrelated request for a recipe, that has been an issue for me only probably, because I’ve been having issues with any kind of ground beef or ground bison, that I tend to overcook into oblivion, and in these days wastefulness is a sin. given our unprecedented issues, so I was hoping you might be able to offer a recipe or guide on how to make meatballs?

    And please know that I totally understand if you are too busy; plus I also just wanted you to know that someone is still happy for these emails.

    (If you might recall….I am that older lady who now lives in “Red” country, but a former NYer, via NJ, via MD? NEVER in my wildest dreams, nor anyone else’s I am confident in saying, OUR USofA would ever be in such an upheaval b/c of this totally ignorant, malicious, HATEFUL, not to mention criminal ID10T in the WH.) Scared for all this turmoil, and I have not ever been affiliated w/a party, per se, but I have always voted independent, but this time, So enough said, I know that I can’t wait until the elections to be able to vote him and his GOP out of office.–Voting BLUE no matter who. I would be so mad if I had little ones to fend for–so mad that DT put our family in harm’s way, so TY for listening, if you’ve made it thus far. I will be holding you and your family in my heart in hopes that you make it through this to the other side unscathed. PEACE BE WITH YOU!

    1. JanetVarga

      I can’t believe the harshness this person referred to President Trump. I look to your site 4 recipes not political comment. Will discontinue looking @ ur site if u do not disclaim ALL political comment.

      1. Lauren

        Hi Janet, I receive hundreds of comments per day. Its very hard to manage them all. I can control what I say (which is never anything political because this is a site meant for recipes) but can’t control others. It’s probably in your best interest to ignore the comments you don’t like. Have a great day!

    2. Lauren

      Hi Florence,

      Try this meatball recipe: https://laurenslatest.com/easy-meatball-recipe/

      Also, I can understand your frustration with what is happening in the world around us. We are doing fine and are healthy and remain unbiased! I can’t vote in any American election anyways (I’m Canadian!) so I’m indifferent. Have a great day!

    3. Sandie

      President Trump is doing a tremendous job in a horrendous situation, he actually looks so tired and overwhelmed from it all. Give him a little credit Wow!

  4. Kackie

    Lauren NEVER throw out older, getting a little stale banana bread. I use that to make a KILLER French toast!!! Thanks for all the wonderful recipes.

  5. Linda Swift

    5 stars
    Can’t wait to try this recipe. Have to wait a couple more days til my bananas get rip enough. I don’t have any light colored bread pans (mine are darker) and have glass ones. I do prefer to make bread like this in those smaller aluminum disposable pans (works great for zucchini bread) so I will try those and hopefully won’t ruin the bread.

    Love your recipes and those that i have tried are most delicious!

    Thank you!

  6. Krystal

    5 stars
    I had to use grape-seed oil instead of canola oil but it still came out so incredible! It is difficult to stop wanting another slice. Yum 😋

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