This easy banana bread is packed with banana flavor thanks to plenty of ripe bananas, cinnamon and vanilla. Made with sour cream for extra moisture and no mixer required.
I love banana bread, and having overripe bananas is the perfect reason to bake. Lately I keep buying extra bananas and freezing the ripe ones, which makes it easy to pull them out and bake whenever I want.
This is a classic banana bread: moist and springy, with a tender crumb and strong banana flavor. Some banana breads can be bland or dense, but this recipe gives the flavor and texture you expect — not dry, not tough, just properly delicious.
The secrets are simple. The recipe uses two eggs and sour cream for moisture — eggs add structure and sour cream keeps the crumb tender. The other key is to avoid overmixing: have ingredients at room temperature if possible, then fold the dry ingredients into the wet just until combined. A few lumps are fine.
For big flavor, use very ripe bananas — the riper, the better. This recipe uses brown sugar for a deeper, caramel-like note, plus plenty of vanilla, cinnamon and a touch of nutmeg. The spices enhance the banana without making it a spice cake. There’s so much natural flavor that add-ins aren’t necessary; the bread shines on its own.
Baking takes time — about 50 minutes to 1 hour. My loaf usually takes an hour. If the top browns too quickly, tent it loosely with foil for the last 10–15 minutes. Your kitchen will smell amazing as it bakes.
This easy banana bread is a classic: big banana taste, wonderfully moist and never tough. It’s perfect for breakfast, a snack or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1/2 cup packed brown sugar (light or dark; dark recommended)
- 2 large eggs, room temperature
- 2 teaspoons vanilla
- 1/4 cup sour cream, room temperature
- 3 very ripe bananas, about 1 1/2 cups mashed
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9 x 5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
- In a large bowl, whisk together the melted butter and brown sugar. Add the eggs and vanilla, whisking until combined.
- Using a large rubber spatula or wooden spoon, fold in the sour cream and mashed bananas. Carefully fold in the flour mixture until just combined — do not overmix.
- Pour the batter into the prepared loaf pan and bake 50 minutes to 1 hour. The edges should start to pull away from the sides and a toothpick inserted in the center should come out clean. If the top browns too quickly, cover loosely with aluminum foil and continue baking until done.
Notes
- Leftovers: Store in an airtight container at room temperature for 2–3 days, or in the refrigerator up to 4 days.
- Freezing: Wrap the loaf tightly in clingfilm and freeze for longer storage.
Nutrition
Calories: 280 kcal per slice (approximate)
If you enjoy this banana bread, try other banana treats like banana chocolate chip muffins or double chocolate banana bread for variety.