Homemade Banana Bread is one of the easiest quick bread recipes to make. Made in one bowl with ripe bananas, brown sugar, and a few basic pantry ingredients.
This deliciously moist banana bread is full of banana flavor and also freezer friendly. The perfect recipe for ripe bananas!
Are you looking for a great recipe for ripe bananas? Homemade banana bread takes only a few basic ingredients and three ripe bananas. Best of all, you can use a stand mixer or mix by hand!
I’ve been making banana bread from scratch for years. You can make banana bread with pecans, walnuts or leave them out if you prefer.
This is the BEST banana bread recipe! It’s the type of quick bread that is even more moist the second day. This recipe makes three loaves of banana bread. Don’t worry- it won’t last long! And even if you have extra, banana bread freezes well.
Why this recipe works
- Use up ripe bananas – it’s a great quick bread recipe to use up any ripe bananas you may have!
- Freezer friendly – this recipe makes three loaves. Place the cooled loaves into bread bags with twist ties and freeze for later. They will last for several months in the freezer.
- Easy to make banana bread all mixed together in ONE bowl.
- Made with simple ingredients, readily available in your local grocery store.
- Prep ahead of time – Make this banana bread a day ahead of time. It’s the type of quick bread that becomes even more moist the second day.
- Ripe bananas – Use either fresh or frozen bananas. If using frozen bananas, let them thaw partially on the kitchen counter and discard the extra liquid before adding to the batter.
- Flour – Use your favorite brand all-purpose flour.
- Sugar and brown sugar – I love the combination of granulated sugar and brown sugar in this banana bread recipe. Brown sugar helps create a super moist banana bread!
- Sour cream – Also adds moisture to this quick bread recipe. But, you can substitute buttermilk if needed.
- Eggs – Helps these banana bread rise nicely. I always use large eggs in my baking recipes. (Be sure to always crack eggs into a glass measuring cup or small bowl, then add to your batter!)
- Baking soda & powder – Leavening agents that help this banana bread rise perfectly.
How to make Banana Bread
Step 1: Use ripe bananas.
Step 2: Preheat the oven to 350 degrees F.
Step 3: Prepare baking loaf pans. Spray three 9 x 5- inch loaf pans with cooking spray or line with paper liners. (This makes cleanup very easy)
Step 4: Cream the butter and sugar. In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream the butter with the brown sugar and sugar.
Step 5: Incorporate eggs. Add the eggs, one at a time, incorporating well. Scrape the bottom and sides of the bowl with a rubber spatula occasionally.
Step 6: Add the remaining ingredients. Add the bananas, vanilla extract and sour cream to the mixture and combine. Add the flour, baking soda, baking powder, and salt, stirring to combine.
Step 7: Fold in the nuts. Once mixed thoroughly, fold in the pecans or walnuts, if desired.
Divide the batter evenly into prepared baking pans. Place the baking pans on a half sheet pan, lined with parchment paper. (This helps make it easy to turn the banana bread loaves and keep any possible spills contained.) Bake for 50-60 minutes, or until a toothpick when inserted comes out clean.
Baking banana bread
Rotate your breads once through the baking process, so they bake evenly. Turn the loaf pans about half way through baking. Be VERY careful not to bang the pans around or the banana bread will fall. Before removing banana bread from loaf pans let cool on baking racks for about 10 minutes.
Banana Bread additions
- Pecans or Walnuts – keep nuts in your freezer in an airtight container or freezer zip-style bag so they stay fresh!
- Chocolate chips – we love semisweet chocolate chips in this banana bread recipe.
- Health bar pieces (toffee pieces) – easily locate these in the baking aisle of most grocery stores!
- Hazelnut spread – swirl a spoonful into the batter with a butter knife before baking
- Sliced banana – slice a banana, length wise and place it in the top of the banana bread batter
How to store banana bread so it stays fresh
To keep banana bread moist store the loaves in an airtight container or plastic bread bags with twist ties.
How to freeze banana bread
You can freeze whole loaves, partial loaves or slices of banana bread. Wrap loaves tightly in plastic bread bags or freezer zip-style bags, press most of the air out and seal well. Banana bread loaves will last in the freezer for about 2-3 months.
Freezing slices of banana bread makes it easy to snack on. It will thaw nicely on the kitchen counter naturally. Place the plastic bag on a clean, dry paper towel to collect any condensation from the freezer.
Yes, it makes them mash easier, incorporate into the batter better, and they are sweeter. You can place bananas in a brown paper bag overnight to ripen quicker.
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- 1 cup (2 sticks) unsalted butter (softened) OR vegetable shortening
- 2 cups firmly packed brown sugar
- ½ cup granulated sugar
- 3-4 ripe bananas mashed
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups full-fat sour cream or full-fat buttermilk
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½-3/4 cup chopped pecans optional
- Preheat the oven to 350 degrees F. Spray three 9 x 5- inch bread loaf pans with cooking spray or line with paper liners. (This makes cleanup very easy)
- In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream the butter with the brown sugar and sugar. Add the eggs, one at a time, incorporating well. Scrape the bottom and sides of the bowl with a rubber spatula occasionally. Add the bananas, vanilla extract and sour cream to the mixture and combine. Add the flour, baking soda, baking powder, and salt, stirring to combine. Once mixed thoroughly, fold in the pecans.
- Divide the batter evenly into the prepared baking pans. Place the baking pans on a half sheet pan, lined with parchment paper.
- Bake for 50-60 minutes, or until a toothpick when inserted comes out clean. Rotate your breads once through the baking process, so they bake evenly. Let cool on baking racks.
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