Homemade Banana Bread is made with 4 ripe bananas, sour cream, brown sugar, and pantry ingredients. This banana bread recipe is moist, easy to make in one bowl, full of incredible banana flavor, makes 3 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.
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 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 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! I have inexpensive loaf pans and use these paper liners.
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.)
- 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
Nutrition
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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!
Jessica Robinson says
Banana bread is a favorite in our household too!
Jessica Robinson says
I bet that combination would be amazing!
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!