Homemade Banana Bread is made with ripe bananas, brown sugar, and a few simple ingredients. This deliciously moist banana bread is full of banana flavor and also freezer friendly.
I’ve been making banana bread from scratch for years. It’s one of my husband’s favorite and easy to make desserts! You can make banana bread with walnuts, pecans, or leave out the nuts if you prefer.
To make this banana pecan bread moist, I’ve added brown sugar and sour cream. This is the BEST banana bread recipe!
For more simple breakfast recipes try my Banana Muffins Recipe, Pumpkin Pound Cake, Raspberry Oatmeal Bars, Spinach Quiche, and Easy Cinnamon Rolls.
How to make Homemade Banana Bread:
Step 1: 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)
Step 2: 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.
Step 3: 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.
Step 4: 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. Be VERY careful not to bang the pans around or the banana bread will fall. Let cool on baking racks.
I’ve learned over the years to work smarter not harder! These paper loaf liners are a time saver! I have inexpensive loaf pans and use these paper liners.
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.
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.
Be sure and try some of my pie recipes including Easy Blueberry Pie, Blackberry Pie, Fried Apple Hand Pies, and Strawberry Rhubarb Pie.
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Homemade 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
- 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.
Nutrition
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Laina Ewoldt says
I am so happy I tried this recipe…the bread is delicious and the pecans take it to the next level! I only have two large loaf pans, so I made three mini loafs with the remaining batter. I’m excited to hand out banana bread to friends over this next week!
Jessica Robinson says
So glad to hear that you LOVED my banana bread recipe!!
Allison says
Yes and yes, I ALWAYS use my in-oven thermometer and replace my baking soda every month. Hmm, I will try it again though, thank you for your response!
Jessica Robinson says
Hey Allison!
Even the best cooks or bakers occasionally get sidetracked and forget to add ingredients. I’ve done it! I hope you can get the banana bread to work! If you don’t, please let me know.
Allison says
Hi Jessica, I’m a recreational home baker and I made your Farmhouse Banana Bread according to your book (which I think is slightly different than your online recipe). It was ABSOLUTELY DELICIOUS – one of the best banana breads I have ever had – however, the 3 loaves of 9x5inch come out EXTREMELY SMALL/THIN/FLAT… is the recipe supposed to produce like this? I am normally not a “superficial baker” but I would feel slightly awkward bringing one of these small loaves to someone’s home as a hand gift. So, could I try baking this recipe in either 2 loaves of 8x4inch, or 1 single 9x5inch loaf and would you suggest changing the baking temperature or time if I do it either way? Thank you so much!!
Jessica Robinson says
Hi Allison,
So glad you loved the banana bread, but sorry it did not turn out as you expected! Do you think perhaps you left out an ingredient? Such as baking soda or powder? That could make it thin and flat.
As with many recipes, over the years you perfect it more. Yes, I have updated the Banana bread recipe and it’s the updated version online.
Things to check: Make sure your ingredients are fresh (such as baking powder/soda, eggs, etc.)
Put an oven thermometer in your oven, because not all ovens measure correctly. When I make this recipe, I fill up 3- 9×5-inch loaf pans with liners about 3/4 way full. They puff up during the baking process and are cresting over the baking pans. Let me know if you have any other questions or I can help in any way!
Agentszerozerosetter says
OMG!!! Banana bread, I love it! I can smell the flavour looking at your pics, delicious!
LiveLoveAndAdventure says
Banana bread is my favorite and I make it at home all the time. Your recipe looks easy to make. I might try the chocolate whoopie pie with a banana filling….it might be a good combination!
Jessica Robinson says
I bet that combination would be amazing!
Jessica Robinson says
Banana bread is a favorite in our household too!
LavandaMichelle says
Oh my! This just looks delicious, I’d love try it. I’ve had pecan bread but never banana bread. Which is quite weird because I feel like everyone has before. Thanks for sharing! 🙂
Brittany says
I absolutely love banana bread!!! I bet pecan banana bread is DELICIOUS. What a fun recipe!!!
Anjali W says
This recipe seems so delicious! I will definitely try it out! Thanks for sharing. Bookmarking it!
Kiwi says
I would love some of this pecan bread. I wonder how it would taste with butter pecan ice cream?
Julie Plagens says
Great recipe. Love to use it. Probably my most favorite bread.
Cristina Coroiu says
I have to try this. I made banana bread before and we loved it. I have to try this combination with pecan as well.
Ramesh says
Wow the chocolate whoopie pies really looks eye catchy and yummy. Really craving for those cookies. thanks for sharing this post.
Chuck G says
I love banana bread. I would totally make this if my wife didn’t hate bananas. Who hates bananas? Thanks for this!
Ally says
I love banana bread! I’ve never made it with pecans before but your post made it look so good that I’ll have to try it!
Sarah Bailey says
I have only just started to get into banana bread and have to admit I really like it – I’ve not tried making it myself yet, but I really should change that!