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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Karen S says
This is the best banana bread recipe ever, and I like that it makes three loaves. I use butter–because everything is better with butter–and I usually use plain full-fat Greek yogurt instead of sour cream because I always have yogurt on hand. I also add toasted pecans or walnuts. I’ve been using this recipe for several years, and everyone who has tried it loves it. 😋😋😋
Ron says
This bread turned out awesome!! thx for sharing.
Jessica Robinson says
Oh thank you so much!! Thrilled to hear you enjoyed it
Pam says
Can you please explain the nutritional information? Is that for the three loaves? Thanks
Jessica Robinson says
The nutrition is automatically created by the recipe plugin. Yes, that is for three loaves. You’ll likely get about 8 slices or so out of each loaf.
Karen Hamilton says
I think I found my go to banana bread to make. It turned out perfect, looked just like yours, too. I like that I can get 3 loaves out of 4 bananas. I share with my brothers who are all disabled.
Jessica Robinson says
Glad to hear you enjoyed this recipe! It’s one of our favorites!
Tim haymond says
they are the best I’ve had so far.
Jessica Robinson says
Very happy to hear you enjoyed it!
Beverly says
I love baking and giving to my friends and elderly or sick people I know. This recipe should work well for me. I make a lot of mini loaves to hand out too. Thanks for sharing.
Jessica Robinson says
Hello Beverly!
It’s one of our most requested items! Thanks for giving it a try! We love baking all year long, especially during the holidays!
Barb says
My granddaughter has made this recipie three times. The directions are easy for her to follow. This gave her confidence to bake by herself. Everything loves the bread.
Jessica Robinson says
Glad to hear she had such success with the recipe!!
Margareta says
“Absolutely the best banana bread ever” according to family and friends. Made this 4x already. Used finely grated walnuts and thawed, mashed overripe bananas. Added grated walnuts to flour and gently folded in the dry ingredients at once rather than beating them in. ❤ Thank you for a SUPER recipe! 😋🇨🇦
Jessica Robinson says
Margareta,
So happy to hear you love our banana bread recipe!
Tammy Regen says
Perfection! Just made these for my lactose intolerant daughter using shortening and lactose free sour cream. So moist and delicious! I halved the recipe and made 1 loaf and 9 muffins. This will be my new BB recipe!
Jessica Robinson says
So happy to hear that you all enjoyed this recipe!
Donna says
I reduced the sugar in the recipe which I do with all recipes. I put 1 stick of butter instead of 2 because I read the recipe wrong and the breads were still delicious. This will be a repeat recipe for sure.
Jessica Robinson says
Glad to hear even modified, the banana bread turned out well!
Carol Maddox says
Loved this recipe but I only had 3 eggs and it turned out great.Made 4 medium loaves. Will make it again
Jessica Robinson says
Carol,
So glad to hear that you loved my banana bread recipe! Thanks for stopping by!
Tracy says
This has to be the best banana bread recipe hands down! Thank you so much for sharing! This recipe is definitely a keeper!
Jessica Robinson says
Tracy,
So happy to hear you loved my banana bread recipe! It’s something I still make nearly every week.
Marty Swenskie. From OH-IO says
Great recipe, I enjoy baking and sharing. I used 1 tsp banana flavoring and 1 tsp vanilla. I also like to sprinkle the bread with white coarse (sanding) sugar just before they go into the oven…enjoy
Jessica Robinson says
Marty,
Glad to hear you loved my banana bread recipe! White coarse sugar is a great addition!
Naneen says
Really love recipes that make more than 1 loaf. My family will polish off a loaf each day. Also this is exceptionally good bread. I scale 2 loaves and then add nuts to the rest because not everyone here doesn’t like nuts.
Jessica Robinson says
Naneen,
Thank you so much! Very happy to hear you love my banana bread recipe! We love making recipes that give you more than one loaf too! One for us, one for the freezer, and one for a neighbor. Who doesn’t love homemade banana bread!?
Cheryl says
I am just getting into baking. So far not so good. I made 2 different types of cookies yesterday and they both turned out dry and tasteless.
This recipe seems straight forward, so I think I have a chance of making something tasty. Thank you for sharing your recipe. Here it goes.
Jessica Robinson says
Glad to hear you enjoyed the banana bread!
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!!