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.
It’s the type of quick bread that is even more moist the second day. This recipe makes three loaves of banana bread. Enjoy one loaf, share one with a neighbor and freeze another.
Be sure and try my banana zucchini bread recipe. It’s a reader favorite!
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 for banana bread
- 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 vegetable shortening OR (2 sticks) unsalted butter (softened)
- 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 Greek yogurt (or 1 cup whole cultured 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 vegetable shortening (or 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 or walnuts, if desired.
- 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 180-degrees about three quarters through the baking process. (Be very careful not to bump the pans or your bread will fall!!)
- Bake for 60-65 minutes, or until a toothpick when inserted comes out mostly clean with a few moist crumbs. Start checking loaves around the 60-minute mark. If needed, bake a few minutes more.
- 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 at room temperature 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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Rita Anderson says
Great recipe! Turned out perfect.
Dawn Barnes says
This is my absolute favorite recipe. I’m a banana bread snob. I’ve made so many different ones and this one wins hands down!! I get so many compliments when I make this. Don’t be fooled by others. This is the recipe you absolutely need to try!!
Jessica Robinson says
I’m thrilled to hear that you enjoyed the recipe!!!
Marissa Bordages says
Yall need to make this ASAP!!! Sooooooo freaking good!!! I made with yogurt instead of sour cream & it is still phenomenal!!! With & without nuts! DO IT!!! YOU WONT BE DISAPPOINTED!!!
Jessica Robinson says
Marissa,
Thrilled to hear you enjoyed it and used yogurt instead of sour cream. Love that!
Cheryl Magliocco says
Hi there,
just a novice baker here.. question, normally, from the videos I’ve watched on YouTube, they’ve used 3-4 ripe bananas into one loaf & you’re only using 3-4 bananas, is that enough for 3? I know it says that you can use up to 7 bananas, so how many should I use? lol Sorry.. Also, is it ok to add blueberries to this recipe & how many should I use for 3 loafs? Ty 🙂
Jessica Robinson says
While the standard recipe calls for 3 to 4 bananas, we often use 7 large ripe bananas for a richer flavor. If you choose to use 7 bananas, I recommend adding an extra egg to prevent the loaves from sinking in the middle. (See recipe card notes section)
You can certainly add blueberries as well. I suggest tossing them with a teaspoon of flour before folding them into the batter so they don’t sink to the bottom.
Amy Prichard says
i have made this soooo many times and everyone absolutely loves it!!!
Jessica Robinson says
Thrilled to hear that!
Anne Shaughnessy says
Can you convert to weight measurement
Jessica Robinson says
King Arthur Flour has a great conversion chart
Jeannette Ranall says
best recipe ever.recipe makes 3 loafs everyone loved it gone in 2 days .dont lose recipe.
Danette says
Delicious!! I have had a tried and true recipe for 30 years. Tried this one for something new and this is my new go to!
Jessica Robinson says
Thank you so very much!!
Diane Patterson says
Absolutely the best banana bread ever.
Jessica Robinson says
Thrilled you enjoyed the recipe!!
Michael E Johnson Jr says
Fabulous!
W.W. says
This is an excellent banana bread recipe. I made each loaf with different “mix ins”. One had mini chocolate chips and pecans, one was just mini chocolate chips, and the last one was just pecans. All three were a huge hit!! Best banana bread I’ve made. Thank you for sharing your recipes.
Jessica Robinson says
Thrilled to hear you enjoyed the recipe!
Noemi Tamayo says
Can I use plain Greek yogurt?
Jessica Robinson says
Yes of course!!
Penny Morris says
absolutely thee best
Marianne Mason says
Can you use spelt flour?
Jessica Robinson says
You can certainly use some spelt flour, but not for the entire amount of flour.
Chelsea says
Best banana bread ever! I make it weekly for our church cafe and everyone loves it!
Jessica Robinson says
Absolutely THRILLED to hear that!! You can use up to about 7 large bananas to the recipe. Toss in an extra egg to ensure loaves rise properly.
Patty says
You need to bake this! This recipe is by far one of the best Banana Bread recipes you’ll taste! it’s not a difficult recipe to bake and the add-ins are endless. Whatever you choose to add in, it won’t change the moisture or texture of this delicious bread. 1 recipe makes 3?! thank you! lol you know how much time that saves a Baker?? thank you for this recipe!
Jessica Robinson says
I am thrilled to hear this!!
Jackie Columbia says
How many pans of bread does this recipe make????
Jessica Robinson says
Our recipe makes 3 loaves. The printable recipe cards has everything, including step-by-step instructions and how many loaves it makes.
Chrissy Iadanza says
This recipe came out so good add some chocolate chips!!
Jessica Robinson says
Chocolate chips is a GREAT addition!! Thrilled you enjoyed this recipe.
Casey Combs says
I made this bread for my county fair competition this week and won first place with it!! It is so delicious and moist and a great banana flavor! I will be using this recipe from now on for sure! Thanks again !
Jessica Robinson says
Beyond thrilled to hear this! Congratulations on winning first place!