Old Fashioned Banana Bread is made with 4 ripe bananas, sour cream, brown sugar, and pantry ingredients. It’s easy to make in one bowl, full of banana flavor, makes 3 (9×5-inch) loaves and freezer friendly.
The perfect recipe for ripe bananas! We love baking homemade banana bread in cast iron loaf pans, but you can also use traditional metal 9×5-inch loaf pans.
Fold in pecans or walnuts into the batter or leave them out if you prefer.
It’s the type of quick bread that is even more moist the second day. Sour cream helps keep it super moist. This recipe makes three loaves of banana bread. Don’t worry- it won’t last long! And even if you have extra, it freezes well.
Why this recipe works
- Use up ripe bananas – It’s a great quick bread recipe for 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.
- Ease – Can be made in a bowl of a stand mixer, electric hand mixer or mixed by hand.
- Uses simple ingredients – Readily available in your local grocery store.
- Prep ahead of time – It’s the type of quick bread that becomes even more moist the second day.
What you’ll need
- 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 and a tangy flavor to this quick bread recipe. Substitute buttermilk if needed.
- Eggs – Helps this quick 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 it rise perfectly.
How to make Old Fashioned Banana Bread
- Use ripe bananas – Either previously frozen or ripe, room temperature will work.
- Preheat oven – Preheat the oven to ensure loaves rise properly.
- Prepare loaf pans – Spray three 9 x 5- inch loaf pans with cooking spray or line with paper liners. (This makes cleanup very easy)
- Cream 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.
- Incorporate eggs – Add the eggs, one at a time, incorporating well. Scrape the bottom and sides of the bowl with a rubber spatula occasionally.
- 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.
- 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 loaves and keep any possible spills contained.) 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. Turn the loaf pans about half way through baking. Be VERY careful not to bang the pans around or the loaves will fall. Wait about 10 minutes before removing from loaf pans, let cool on baking racks.
These paper loaf liners are a time saver! They’re great with cast iron loaf pans.
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 so it stays fresh
To keep 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 individual slices. Wrap loaves tightly in plastic bread bags or freezer zip-style bags, press most of the air out and seal well. Banana bread will last in the freezer for about 2-3 months.
Freezing slices 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.
For some more great breakfast recipe ideas, be sure and try some of my easy jam recipes including Raspberry Rhubarb Jam and Mixed Berry Jam.
Recipe FAQs
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.
More great bread recipes
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Banana Bread
Ingredients
- 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
Instructions
Banana Bread
- 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 bananas and incorporate.
- Add the eggs, one at a time, incorporating well. Scrape the bottom and sides of the bowl with a rubber spatula occasionally.
- Add 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. (This helps catch any dropped batter and helps easily rotate pans.)
- Rotate your breads once through the baking process, so they bake evenly. Carefully rotate the entire half sheet pan 190 degrees about three quarters through the baking process. (Be very careful not to bump the pans or your bread will fall!!)
- Bake for 50-60 minutes, or until a toothpick when inserted comes out mostly clean with a few moist crumbs.
- Remove banana from the oven. Let cool in the baking pans for 10-15 minutes. Turn out of baking pans, place banana breads on a wire cooling rack to cool completely.
- Once cooled, package into plastic bread bags with a twist tie.
- Banana bread can be stored on the kitchen counter for several days. Refrigerate if super warm in the house. It can be frozen for 1-2 months.
Recipe Notes
Nutrition
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Elizabeth Sheroian says
Best recipe yet. I was a fan of Martha Stewart’s banana bread recipe for years, but this one beats it. I used buttermilk instead of the sour cream this time, but will try it both ways. We’ll done Farmgirl! I will try your lemon loaf next.
Jessica Robinson says
Thank you so kindly! That is one of the VERY BEST compliments anyone could ever get on a recipe. I’m thrilled you enjoy it!