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    Home » Recipes » Breakfast & Brunch » Homemade Banana Bread

    Published: Dec 30, 2018 · Modified: Mar 28, 2022 by Jessica Robinson · This post may contain affiliate links

    Homemade Banana Bread

    Jump to Recipe Print Recipe
    banana bread in metal loaf pans cooling on baking rack, on reclaimed barn boards
    banana bread in loaf pans cooling on baking rack
    banana bread in metal loaf pans cooling
    banana bread in metal loaf pans on top of reclaimed barn boards

    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!

    Three  loaves of banana bread in metal loaf pans cooling on metal baking rack on reclaimed barn boards.

    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.

    Ingredients Needed

    • 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.
    ripe bananas and a red measuring cup of brown sugar on a cutting board.

    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.

    Mint green color ceramic mixing bowl with ripe bananas and fork, ripe bananas to left.

    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.

    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.

    banana bread batter in loaf pans lined with paper liners.

    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
    Two loaves of banana bread in metal loaf pans on sheet pan.

    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.

    Quick breads in clear baggies with red twist ties on cream color kitchen counter.

    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.

    banana bread sliced on wooden cutting board.

    Recipe FAQs

    Do bananas have to be ripe for banana bread?

    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.

    Three loaves of banana bread in metal loaf pans cooling on metal baking rack on reclaimed boards.

    Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there and a photo if you have one! Follow A Farmgirl’s Kitchen on FACEBOOK and PINTEREST and subscribe my mailing list for ALL the latest recipes!

    5 from 21 votes
    Print Rate this Recipe

    Banana Bread

    Prep Time15 mins
    Cook Time55 mins
    Total Time1 hr 10 mins
    This banana bread is super moist and full of banana bread flavor.
    Course: Breakfast, Breakfast or Brunch
    Cuisine: American, Southern
    Servings: 3 loaves
    Calories: 2296kcal
    Author: Jessica Robinson

    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 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.

    Recipe Notes

    Banana Bread
    You can use either ripe bananas or ones that have been previously frozen.
    Thaw frozen ones on the kitchen counter partially or fully. Discard any excess liquid.
    Baking tips:
    All ovens are different! Be sure and use an oven thermometer to monitor your oven temperature.
    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.

    Nutrition

    Calories: 2296kcal | Carbohydrates: 341g | Protein: 32g | Fat: 93g | Saturated Fat: 23g | Cholesterol: 231mg | Sodium: 1582mg | Potassium: 1315mg | Fiber: 9g | Sugar: 198g | Vitamin A: 590IU | Vitamin C: 10.2mg | Calcium: 423mg | Iron: 10.7mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

    « Homemade Potato Soup
    Basic Sourdough Bread »

    Reader Interactions

    Comments

    1. Allison says

      December 31, 2018 at 5:56 pm

      5 stars
      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!

      Reply
      • Jessica Robinson says

        December 31, 2018 at 6:00 pm

        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.

        Reply
    2. Allison says

      December 30, 2018 at 7:34 pm

      5 stars
      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!!

      Reply
      • Jessica Robinson says

        December 30, 2018 at 8:22 pm

        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!

        Reply
    3. Agentszerozerosetter says

      May 28, 2018 at 2:49 pm

      5 stars
      OMG!!! Banana bread, I love it! I can smell the flavour looking at your pics, delicious!

      Reply
    4. Jessica Robinson says

      May 27, 2018 at 7:28 pm

      Banana bread is a favorite in our household too!

      Reply
    5. Jessica Robinson says

      May 25, 2018 at 8:22 pm

      I bet that combination would be amazing!

      Reply
    6. LavandaMichelle says

      May 25, 2018 at 4:52 pm

      5 stars
      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! 🙂

      Reply
    7. Brittany says

      May 25, 2018 at 3:32 am

      I absolutely love banana bread!!! I bet pecan banana bread is DELICIOUS. What a fun recipe!!!

      Reply
    8. Anjali W says

      May 25, 2018 at 6:29 am

      This recipe seems so delicious! I will definitely try it out! Thanks for sharing. Bookmarking it!

      Reply
    9. Kiwi says

      May 25, 2018 at 5:42 am

      I would love some of this pecan bread. I wonder how it would taste with butter pecan ice cream?

      Reply
    10. Julie Plagens says

      May 24, 2018 at 11:54 pm

      Great recipe. Love to use it. Probably my most favorite bread.

      Reply
    11. Cristina Coroiu says

      May 24, 2018 at 8:53 am

      I have to try this. I made banana bread before and we loved it. I have to try this combination with pecan as well.

      Reply
    12. Ramesh says

      May 24, 2018 at 1:50 am

      Wow the chocolate whoopie pies really looks eye catchy and yummy. Really craving for those cookies. thanks for sharing this post.

      Reply
    13. Chuck G says

      May 24, 2018 at 2:51 am

      5 stars
      I love banana bread. I would totally make this if my wife didn’t hate bananas. Who hates bananas? Thanks for this!

      Reply
    14. Ally says

      May 23, 2018 at 7:43 pm

      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!

      Reply
    15. Sarah Bailey says

      May 23, 2018 at 1:56 pm

      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!

      Reply
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    Meals are meant to be shared around the dinner table. My recipes are farm-inspired with a modern twist for active families. All of my recipes use simple and readily available ingredients. Read more →

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