• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Display Search Bar Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Bananas Breakfast Cakes Breads Quick Breads
4.8 from 45 votes

Easy Banana Bread

Jump to RecipePrintRate
By: Joanna Cismaru •11/14/22 30 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Easy Banana Bread recipe has been my go-to for decades. It truly is a no fail recipe; simple and delicious. No mixer needed for this fabulous, moist bread!

a stack of banana bread slices on a cooling rack

Banana bread is one of my favorite recipes to make when I have a sweet tooth. I’ve been making this recipe for decades when I need to use up some over-ripe bananas. It literally is one of the easiest things to make. No mixer needed, you can whisk everything in a bowl, so less cleaning required. The most important advantage is that this bread is just so delicious and moist, everyone loves it!

Somehow it always seems to happen that whenever we buy a bunch of bananas we never eat them all before they get too ripe. There are always plenty left over! This is probably one of the first recipes I ever learned how to make as a kid because it is just so easy.

What Ingredients Are in Banana Bread

You’ll want to make sure your bananas are as ripe as possible. The browner the better! That’s how you’ll get that gorgeous color throughout the loaf. While everyone has their own interpretation of banana bread, I have a few secrets up my sleeve.

I use both white and brown sugar to get a nice sweet caramelized flavor, both baking soda and powder to ensure a light, fluffy loaf, a touch of cinnamon, and my most important secret: sour cream. This gives your loaf an undeniable richness and slices that won’t dry out.

This recipe also doesn’t require any nuts, so if you have a nut allergy this banana bread is perfect for you.

banana bread ingredients

How to Quickly Ripen Bananas

There are two great methods that you can use if you’re craving banana bread, but your bananas just aren’t quite ready. You can:

  1. Place the bananas on a baking sheet and bake them at 250 F for 10-20 minutes. This will depend on how ripe your bananas are to start out with. Keep an eye on them and add time as you see fit.
  2. If you are okay with waiting an extra day, place your bananas in a paper bag and fold the top to seal off the outside air. This leaves them in a bag full of their own ethylene, which is what causes them to ripen. Adding an apple, fig, or pear to the bag will help them ripen up a bit more.

Other Ingredients You Can Add

Now it’s your opportunity to customize this heavenly bread! I love to mix some chocolate chips and chopped pecans in my banana bread. You can add any nuts you like to this. I find the softer nuts, like pecans and walnuts, work best for this tender banana bread recipe. Dried fruits like raisins or cranberries are also fantastic additions!

You can also add a few dollops of melted chocolate or peanut butter in the middle of the loaf and swirl with a skewer to create a beautiful and delicious filling for your bread.

process shots showing how to make banana bread

What Tools You Need

This recipe is so fast to throw together, and is also a great opportunity to introduce kids to the baking world.

For this recipe you’ll need:

  • Large mixing bowl
  • Fork/ masher
  • Large whisk
  • Spatula
  • Loaf tin
  • Cooling rack

How to Make Banana Bread

There are only three steps for this recipe!

  1. Preheat the oven to 350 F and mix all the ingredients together in a large bowl.
  2. Bake for 45 minutes to one hour, or until an inserted toothpick comes out clean.
  3. Slice, butter, and eat!
a stack of banana bread slices on a cooling rack

How Long to Bake

Every oven is different, so don’t worry if your bread isn’t ready after 45 minutes. Have a couple clean toothpicks ready to go, and test your bread by inserting a toothpick in the middle of the loaf. If it comes out with some batter, add an extra 5-10 minutes at a time until the toothpick comes out clean.

overhead shot of a stack of banana slices on a cooling rack

Tips And Tricks

  • Let your bananas get nice and ripe for this bread. The more ripe they get, the better both the flavor and color of your bread will be. Don’t fear a brown banana!
  • When you mash the bananas, let them stay a little chunky. Those bits of warm soft banana are the best bites.
  • You won’t taste the sour cream in this bread- it gives it a tiny bit of tanginess and so much moisture. You can replace this ingredient with plain greek yogurt, if you prefer.
  • Don’t over-mix! Once everything is evenly incorporated, the batter is ready to go.
  • Be generous with the cooking spray in your loaf tin, especially in the corners.
  • Use a cooling rack once the bread is done baking to avoid the exterior from becoming too dark.
banana bread slice with butter on it

Leftovers

Wrap this bread tightly with plastic wrap or you can store it in an airtight container. It will last on your counter for 3 days, or in the fridge for about one week. I love to microwave my slices of banana bread for 20-30 seconds to let it soften up, especially if it’s been in the fridge.

Freezing

You can absolutely freeze banana bread. Freeze the whole loaf or individual slices. It will last in the freezer for 3 to 4 months!

Wrap the loaf or the individual slices extremely well with plastic wrap, even if they’re being stored in an airtight container. The bread will give off some moisture which can cause freezer-burn without the plastic wrap. Let it thaw completely at room temperature.

a stack of banana bread slices

More Great Recipes To Try:

  • Marbled Chocolate Banana Bread
  • Easy Banana Nut Bread
  • Banana Blueberry Bread
  • Banana Bread French Toast with Caramelized Bananas
  • The Perfect Banana Muffin
  • Healthy Whole Wheat Banana Nut Bread
  • Banana Nut Muffins

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

slices of banana bread stacked on a cooling rack
Print
4.78 from 45 votes

Easy Banana Bread

Prep 10 minutes
Cook 50 minutes
Total 1 hour
Rate Recipe
This Easy Banana Bread recipe has been my go-to for decades. It truly is a no fail recipe; simple and delicious. No mixer needed for this fabulous, moist bread!
12

Ingredients

  • 3 bananas (ripe, mashed)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup butter (unsalted, softened)
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon (ground)
  • 1/4 cup sour cream
  • 1/8 teaspoon salt

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prepare the oven and loaf pan: Preheat the oven to 350 F degrees. Generously grease a loaf pan or spray it with cooking spray. I used a 12×4.5 inch loaf pan, but a regular size loaf pan will work as well.
  • Make batter: In a large mixing bowl, mash the bananas with either a fork or a potato masher. Add the rest of the ingredients together and mix with a whisk. Use a spatula to scrape down the sides if needed.
  • Bake: Bake for 45 minutes to one hour, or until you insert a toothpick in the center and it comes out clean.
  • Cool and serve: Cool for a few minutes in the pan, then let it come to room temperature on a cooling rack. Cut into slices and serve.

Notes

Storage: Wrap this bread tightly with plastic wrap or you can store it in an airtight container. It will last on your counter for 3 days, or in the fridge for about one week. I love to microwave my slices of banana bread for 20-30 seconds to let it soften up, especially if it’s been in the fridge.
Freezing: You can absolutely freeze banana bread. Freeze the whole loaf or individual slices. It will last in the freezer for 3 to 4 months!
Wrap the loaf or the individual slices extremely well with plastic wrap, even if they’re being stored in an airtight container. The bread will give off some moisture which can cause freezer-burn without the plastic wrap. Let it thaw completely at room temperature.
Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1sliceCalories: 230kcal (12%)Carbohydrates: 40g (13%)Protein: 3g (6%)Fat: 6g (9%)Saturated Fat: 3g (19%)Cholesterol: 29mg (10%)Sodium: 142mg (6%)Potassium: 193mg (6%)Fiber: 1g (4%)Sugar: 21g (23%)Vitamin A: 225IU (5%)Vitamin C: 2.6mg (3%)Calcium: 41mg (4%)Iron: 1.2mg (7%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

slices of banana bread stacked on a cooling rack

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 392
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

30 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Kelly
Kelly
Posted: 19 days ago

5 stars
Cleaning out the freezer I found 3 bananas and decided to use them. Since I have had such good luck with other recipes from this site , I came here first and I am so glad I did! I took the tip for making it chocolate banana bread by putting a couple of dollops of thick fudge sauce on the top of each mini loaf(3) and ran a knife through to swirl the top a little. They were moist and delicious, thanks for another great recipe.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kelly
Posted: 19 days ago

Yay, so glad you liked it!

0
Reply
Kelhappy1
Kelhappy1
Posted: 9 months ago

5 stars
This was wonderful! I ended up making it vegan due to my daughter’s allergies. It was the first time she had banana bread and she loved it. To make it vegan, I just replaced the sour cream and egg with vegan vanilla yogurt (individual serving size). All of your recipes have been so good!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kelhappy1
Posted: 9 months ago

Thanks! I’m so glad you’re enjoying them!

0
Reply
Jessica
Jessica
Posted: 2 years ago

Very tasty! I made mini loves and used Greek yogurt. Turned out delicious.
. Thank you for such a simple and quick banana bread.

0
Reply
Nirina Rabarison
Nirina Rabarison
Posted: 2 years ago

5 stars
This is my go to banana bread recipe. I love it so much! Everything is perfect, from the taste to the texture. And it stays soft for days after

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nirina Rabarison
Posted: 2 years ago

Yay, happy to hear that!

0
Reply
Margo McCarthy
Margo McCarthy
Posted: 2 years ago

I loved this recipe so much but I don’t have a toothpick. Oh well!!

0
Reply
Margo Mccarthy
Margo Mccarthy
Reply to  Margo McCarthy
Posted: 2 years ago

5 stars
I loved this recipe so much even if I didn’t have a toothpick! I made this recipe 2 times and each time it turned out great!!!!!!!!!!!!

0
Reply
Evon
Evon
Posted: 2 years ago

Hi if my pan is 8×4 in. Do i need to reduce the ingredients?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Evon
Posted: 2 years ago

Yes! You’d have to cut them in half or make 2 loaves if you have 2 pans.

0
Reply
Bethany
Bethany
Posted: 2 years ago

5 stars
My children and I made this over the weekend (COVID19 quarantine baking)! We absolutely loved it. So moist. Perfect sweetness. My children want this to be a new breakfast staple at our house.

0
Reply
Linda
Linda
Posted: 3 years ago

5 stars
It’s best to melt the butter and then add it to the rest of the ingredients. Delicious banana bread!

0
Reply
Stella
Stella
Posted: 3 years ago

5 stars
Hello this recipe is amazing and so moist thank you

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Stella
Posted: 3 years ago

My pleasure, so glad you enjoyed it!

0
Reply
Pat
Pat
Posted: 3 years ago

Question. Do you “pack” the brown sugar into the measuring cup or put it in loosely?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Pat
Posted: 3 years ago

Yes, always.

0
Reply
Lilly
Lilly
Posted: 3 years ago

Just made this today, and just tasted it, very nice, not too sweet, I topped it with sliced almonds and brown sugar.mmmm!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lilly
Posted: 3 years ago

Glad you enjoyed it!

0
Reply
Kaitlyn Green
Kaitlyn Green
Posted: 3 years ago

5 stars
I was surprised when I saw that it called for everything to just be mixed together, but I made sure not to over-mix and it is the best banana bread I’ve ever made!!

0
Reply
Jane
Jane
Posted: 3 years ago

5 stars
Best Banana Bread I have ever made.
I highly recommend it.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jane
Posted: 3 years ago

This is what I love to hear!

0
Reply
STLori
STLori
Posted: 3 years ago

4 stars
I really enjoyed this recipe. Not overly sweet. A denser bread than others I’ve tried. And since there’s no oil, it’s not greasy but still perfectly moist. A great feature to me is it’s not crumbly hence no mess when eating it. I now appreciate people leaving loose,
over ripe bananas behind at the store because I don’t like waiting for bananas to ripen. I’m making my second batch as I write this. Thanks Jo.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  STLori
Posted: 3 years ago

My pleasure, glad you liked it!

0
Reply
Ms. Mom
Ms. Mom
Posted: 3 years ago

5 stars
Yes! I made this recipe and it produced delicious results!
My 3 and 5 year olds helped make the banana bread and they enjoyed eating it, too!
Thank you for this recipe!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ms. Mom
Posted: 3 years ago

My pleasure, so happy to hear you guys enjoyed it!

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

shepherd's pie in a skillet with a serving taken out of it.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz