EASY Banana Bread Recipe - I Heart Naptime (2024)

This easy banana bread is our favorite recipe with a sweet, moist, buttery crumb and the best fresh banana flavor. It’s so yummy and the perfect way to use up ripe bananas!

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Easy Banana Bread

Banana bread is one of my favorite quick breads to make. My chocolate chip banana bread is probably the best on the planet (more like dessert), but I decided it was time to post my favorite classic recipe.

It uses a little less sugar, a little less sour cream and overripe bananas to really make the banana flavor come through. Just like my whole wheat bread recipe it is a family favorite, makes two loaves and comes out perfect every time!

It makes the perfect breakfast, afternoon snack or easy late night dessert when you’re craving something sweet. I love mine warm with butter, but it also tastes delicious with peanut butter or a slab of nutella. You can even turn the recipe into mini banana muffins for an easy grab and go option.

Why You’ll Love This Recipe

• Easy to make: All you need is one bowl to make this no-fail, straightforward recipe!
• Simple ingredients: You probably have everything on hand right now to make this quick bread.
• Moist and flavorful: With 2 cups of ripe bananas, this is the best banana bread recipe with a tender crumb that is mouthwatering.
• Stores well: It makes two loaves, enjoy one now and freeze the other for later.

Ingredients

Find the fullprintable recipewith specific measurements below.

• Salted butter: Softened butter adds buttery taste and a soft crumb.
• Granulated sugar:
• Largeeggs: 2 large eggs add binding and stability to the bread.
• Sour cream: This adds moisture without thinning your batter. You can use plain Greek yogurt or even mayo if in a pinch.
• Vanilla extract: Adds a sweet taste that compliments the
• All-purpose flour: Adds structure. You might be able to use white whole wheat flour, although it may affect the texture.
• Baking soda: A leaveners that provides lift and rise.
• Salt: Enhances the flavor.
• Bananas: Ripe, spotty bananas that are mashed. You will need two cups of mashed bananas which are about 4 – 6 bananas.

What Should Bananas Look Like for Banana Bread?

You may be wondering how ripe does a banana need to be for banana bread? Ripe bananas will have dark brown spots and are the best to use. NEVER use yellow or green bananas. A soft banana also mashes super easily and makes the bread super moist. The browner the banana, the sweeter flavor it will give.

I like to make this bread when my bananas are in a stage similar to the above picture. You can let the stem go black, however you just don’t want to use a completely black banana that has spoiled inside. We’re usually too impatient to let the bananas get all the way dark, so a banana that is streaked with black/brown is usually what we end up using.

How to Make Banana Bread

• Prepare. Preheat the oven to 325°F and spray two 8×4″ baking loaf pans with nonstick spray. Line with parchment paper for easier removal if desired.
• Mix. Cream butter and sugar together in a large bowl. Then mix in eggs, vanilla and sour cream. Add your dry ingredients of flour, baking soda and salt and stir just until combined. Then fold in mashed bananas.
• Bake. Pour the batter into the loaf pans and bake for 55 minutes, or until a toothpick comes out clean.
• Cool. Once bread is slightly cooled, remove from pan and place on wire rack. Store in a zip top bag or wrap in foil.

Expert Tips

Here are my best tips for a perfectly moist banana bread recipe every time!

• Do not overmix batter: This is a great tip for any quick bread recipe! Only mix the batter until it is combined.
• Do not add extra bananas or liquid: Follow the recipe as is and use only 2 cups of mashed bananas. Using more will make your bread too dense.
• Browning too quickly: If your bread is browning too quickly on the top, cover it loosely with aluminum foil.
• Testing for doneness: Do not overcook your bread. Every oven cooks a little differently, so start checking 10 minutes before it’s done. Insert a toothpick into the center of the bread, if it comes out clean, your bread is ready to be removed from the oven.

Variations and Add-Ins

• Muffins. Make banana bread muffins by pouring the batter into a muffin tin and baking for about 20 to 25 minutes (or until the tops are golden and a toothpick comes out clean).
• Single loaf. You can use a bigger 9×5″ pan to make a single loaf, however you will need to bake the bread for about 65 to 70 minutes. You may also cut the recipe in half and make one single loaf in an 8×4″ loaf pan.
• Mini loaves. This recipe will also fill 4 small loaf pans (make sure to decrease the baking time to about 35 to 45 minutes).
• Extras. Feel free to fold in 1/2 cup chopped nuts for banana nut bread or 1 cup chocolate chips.
• Topping. Add a crumble topping to take the bread up a notch and add an extra sweet flavor.
• Short on time. When I need something quick, I make cake mix banana bread or these easy banana pancakes instead!
• Healthier swaps. Lighten up the recipe by using Greek yogurt in place of sour cream or apple sauce in place of butter in a 1:1 ratio.

Storing Banana Bread

• How long does it keep? If stored correctly, it should keep for about 1-2 days at room temperature or 5-7 days in the fridge. To store, place in a zip top bag or wrap in foil.
• Can it be frozen? Yes! Because the recipe makes two loaves, I love to store one of the loaves in the freezer. Just wrap in aluminum foil and place in a zip top bag. It will last in the freezer for about 2 to 3 months.

More Favorite Banana Recipes

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