This moist banana bread is packed with sweet ripe bananas, warm vanilla, and a tender crumb that stays soft for days. It’s the cozy, one-bowl banana bread you’ll want on repeat for breakfast, snacks, and easy weeknight baking.
Some recipes are fun to try once… but this banana bread is the kind you make every time you have spotty bananas on the counter. It’s moist, tender, and just sweet enough, with that classic banana bread flavor everyone knows and loves.
The secret is a simple mix of very ripe bananas, melted butter, and a little sour cream (or Greek yogurt) for extra moisture. You get a soft, bakery-style banana bread without any fancy skills or equipment—just a couple of bowls and a whisk.
This banana bread is a total crowd-pleaser: kids love it, adults sneak extra slices, and it’s perfect for sharing at work, brunch, or potlucks. It also happens to be a great “clean out the fruit bowl” recipe that feels like a treat, not a chore.
Make it plain, add chocolate chips, or fold in nuts—this banana bread recipe is flexible, forgiving, and easily becomes your go-to easy weeknight baking project.
Why You’ll Love This Banana Bread
- Ultimate comfort food – Soft, warm slices of banana bread feel like a cozy hug, perfect for breakfast, snacks, or a simple dessert.
- Better than bakery – Using very ripe bananas and melted butter gives this banana bread big flavor and a tender, moist crumb that tastes like a bakery treat.
- One-bowl easy – You only need one bowl and a whisk, so this easy banana bread is totally doable on a busy weeknight.
- Super forgiving – Slightly too much banana or a bit less sugar? This recipe still turns out great, which makes it beginner-friendly.
- Customizable – Add chocolate chips, nuts, cinnamon, or even swirl in Nutella to make your dream banana bread variation.
- Great for meal prep – Bake once and enjoy slices all week, or freeze extras for a grab-and-go breakfast or snack.
Ingredients for Banana Bread
You don’t need anything fancy to make amazing banana bread—just a few pantry staples and very ripe bananas. Here’s what you’ll need and why it matters.
Wet Ingredients
- Ripe bananas (3 large, very spotty) – The riper the bananas, the sweeter and more flavorful your banana bread. You want lots of brown spots. You can use 4 small bananas if that’s what you have.
- Unsalted butter (1/2 cup, melted) – Adds richness and a tender crumb. You can swap half or all for neutral oil if you want an even softer, slightly denser loaf.
- Brown sugar (3/4 cup, packed) – Adds sweetness plus a caramel note and extra moisture. You can use granulated sugar, but brown sugar gives better flavor.
- Eggs (2 large) – Bind the batter and help the banana bread rise. Use room-temperature eggs for easier mixing, but straight from the fridge works in a pinch.
- Vanilla extract (1 teaspoon) – Rounds out the flavor and makes the whole loaf taste more “bakery style.”
- Sour cream or plain Greek yogurt (1/4 cup) – Keeps the banana bread super moist and soft. You can use full-fat yogurt, sour cream, or even vanilla yogurt for a sweeter twist.
Dry Ingredients
- All-purpose flour (1 3/4 cups) – Gives structure without making the bread heavy. If you only have self-rising flour, reduce or omit the baking powder/salt and adjust to taste.
- Baking soda (1 teaspoon) – Reacts with the acidity in the bananas and sour cream to help the loaf rise tall and fluffy.
- Baking powder (1/2 teaspoon, optional) – Adds a little extra lift for a nicely domed top. You can skip it if you don’t have any.
- Fine sea salt (1/2 teaspoon) – Balances sweetness and brings out all the flavors. Don’t skip it; the bread will taste flat without it.
- Ground cinnamon (1 teaspoon) – Adds cozy, warm flavor that pairs perfectly with banana. Use less if you want a milder taste, or add nutmeg for extra spice.
Optional Mix-Ins
- Chopped walnuts or pecans (1/2 cup) – Add crunch and nutty flavor. Toast the nuts first for even more depth. You can leave them out if you prefer nut-free banana bread.
- Chocolate chips (1/2 cup) – Turn this into dessert-level banana bread. Use semisweet, dark, or milk chocolate. You can also sprinkle a few on top before baking.
Banana Bread Recipe Step-by-Step
Banana Bread Recipe
- Prep the pan and oven.
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with a parchment sling if you want easy removal. This helps prevent sticking and gives you clean slices. - Mash the bananas.
In a large mixing bowl, add the peeled ripe bananas. Mash them with a fork or potato masher until mostly smooth with just a few small lumps. You should have about 1 1/2 cups of mashed banana. - Whisk the wet ingredients.
To the mashed bananas, whisk in the melted butter, brown sugar, eggs, vanilla extract, and sour cream or Greek yogurt. Mix until the mixture is smooth, glossy, and well combined. This is your flavor and moisture base. - Combine the dry ingredients.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly mixed. This makes sure the leavening is spread out so you don’t get pockets of baking soda in the loaf. - Bring the batter together.
Gently add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to fold the mixture just until no dry spots remain. The batter will be thick but scoopable. If using nuts or chocolate chips, fold them in now. Be careful not to overmix—this can make the banana bread tough instead of tender. - Bake until golden and set.
Pour the batter into the prepared loaf pan and smooth the top. Bake at 350°F for 50–65 minutes, depending on your oven. The banana bread is done when the top is deep golden and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs (no wet batter). - Cool and slice.
Let the banana bread cool in the pan for about 10–15 minutes, then use the parchment to lift it out onto a wire rack. Cool at least 30–45 minutes before slicing so the crumb can set. If it looks too soft when slicing, let it cool a bit longer—this helps keep the slices from crumbling.
Tips for Perfect Banana Bread
- Use very ripe bananas – The darker and spottier the bananas, the sweeter and more flavorful your banana bread will be. Green or just-yellow bananas won’t give you that deep banana flavor.
- Don’t overmix the batter – Once you add the flour, fold gently until just combined. Overmixing develops gluten and makes the loaf dense and chewy.
- Check early for doneness – Start checking around 50 minutes so you don’t overbake. Ovens vary, and banana bread dries out if baked too long.
- Tent with foil if needed – If the top is browning too quickly but the center isn’t done, loosely cover the loaf with foil for the last 10–15 minutes of baking.
- Let it cool before cutting – Warm banana bread smells amazing, but slicing too soon can make it gummy. Cooling lets the texture set so you get clean, tender slices.
- Weigh or level your flour – If you tend to pack flour into the cup, lightly spoon it in and level it off. Too much flour = dry banana bread.
Variations & Substitutions
- Chocolate chip banana bread – Fold in 1/2–3/4 cup chocolate chips (or chunks) and sprinkle a few on top before baking.
- Nutty banana bread – Add 1/2 cup chopped walnuts or pecans for crunch, or try a mix of nuts and chocolate chips.
- Cinnamon swirl – Mix 1/4 cup sugar with 1 teaspoon cinnamon and swirl it into the batter in the pan for a sweet ribbon through the center.
- Whole wheat twist – Swap up to half of the all-purpose flour for whole wheat flour for a heartier, slightly nuttier loaf.
- Dairy-free – Use oil instead of butter and a dairy-free yogurt instead of sour cream to make a dairy-free banana bread.
- Gluten-free – Use a 1:1 gluten-free all-purpose flour blend designed for baking. The texture may be slightly more delicate, but still delicious.
- “Lazy” muffin version – Scoop the batter into a greased or lined muffin tin and bake at 350°F for 18–22 minutes for easy grab-and-go banana bread muffins.
- Leftover magic – Toast slices in a skillet with a little butter, top with peanut butter or almond butter, or serve with a scoop of vanilla ice cream for dessert.
Storing & Reheating
- Room temperature: Store cooled banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps it moist and soft.
- Refrigerator: For longer storage, refrigerate for up to 5 days. Wrap it well so it doesn’t dry out or pick up fridge smells.
- Freezer: Banana bread freezes beautifully. Wrap the whole loaf or individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months.
- Thawing: Thaw overnight in the fridge or at room temperature for a couple of hours. For slices, you can go straight from freezer to toaster or microwave.
- Reheating: Warm slices in the microwave for 10–15 seconds or in a low oven at 300°F for 5–10 minutes. If it feels a bit dry, add a small pat of butter or a drizzle of honey when serving.
Serving Suggestions
- With coffee or tea – A warm slice of banana bread and a hot drink is the perfect cozy breakfast or afternoon snack.
- Topped with spread – Add butter, cream cheese, peanut butter, or Nutella for an extra treat.
- Brunch platter – Serve sliced banana bread with fresh fruit, yogurt, and eggs for an easy brunch spread.
- Dessert twist – Slightly warm and top with vanilla ice cream, caramel sauce, or whipped cream.
- Meal prep breakfasts – Slice and freeze individually so you can grab a slice, toast it, and go on busy mornings.
“I made this banana bread last night and my family ate HALF the loaf while it was still warm. So moist and flavorful—this is my new go-to recipe!” – “Anna”
If you make this banana bread, I’d love to hear how you customize it—are you team chocolate chips, nuts, both, or plain and classic? Leave a rating and a comment, and feel free to share a picture of your loaf!
Banana Bread – Easy, Moist, Better-Than-Bakery
- Total Time: 1 hour 10-20
- Yield: 1 loaf (about 10–12 slices)
- Diet: Vegetarian
Description
This moist banana bread is soft, tender, and full of rich banana flavor. It’s the perfect easy banana bread for using up ripe bananas and makes a cozy breakfast, snack, or dessert.
– Prep Time: 15 minutes
– Cook Time: 55–65 minutes
– Total Time: 1 hour 10–20 minutes
– Yield: 1 loaf (about 10–12 slices)
– Course: Breakfast, Snack, Dessert
– Method: Baking
– Cuisine: American
– Diet: Can be made dairy-free, vegetarian
Ingredients
– 3 large very ripe bananas, mashed (about 1 1/2 cups)
– 1/2 cup unsalted butter, melted and slightly cooled (or neutral oil)
– 3/4 cup packed light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup sour cream or plain Greek yogurt
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder (optional)
– 1/2 teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– 1/2 cup chopped walnuts or pecans (optional)
– 1/2 cup chocolate chips (optional)
Instructions
1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper if desired.
2. In a large bowl, mash the bananas until mostly smooth.
3. Whisk in the melted butter, brown sugar, eggs, vanilla, and sour cream or Greek yogurt until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Add the dry ingredients to the wet ingredients and gently fold just until no streaks of flour remain. Fold in nuts and/or chocolate chips if using.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 50–65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
8. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
– For extra moisture, use all brown sugar and sour cream instead of yogurt.
– To make muffins, divide the batter into a greased or lined muffin tin and bake at 350°F for 18–22 minutes.
– For dairy-free banana bread, use oil instead of butter and a dairy-free yogurt.
– Store at room temperature for up to 3 days, or freeze slices for up to 3 months.
- Prep Time: 15
- Cook Time: 55-0
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American