Easy Banana Bread
Updated December 28, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour 25 minutes
- Prep Time
- 20 minutes
- Cook Time
- 65 minutes
- Rating
- Comments
- Read comments
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Ingredients
Nonstick spray, for greasing
2 large eggs
1 ¾ cups mashed bananas (about 4 medium ripe bananas)
½ cup/115 grams unsalted butter (1 stick), melted and slightly cooled
¾ cup/165 grams light brown sugar, packed
1 teaspoon vanilla extract
¼ cup/57 grams sour cream
2 cups/256 grams all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt (such as Diamond Kosher)
½ teaspoon ground cinnamon
Nutritional analysis per serving (8 servings)
56 grams carbs; 81 milligrams cholesterol; 374 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 2 grams fiber; 304 milligrams sodium; 6 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Grease an 8- or 9-inch loaf pan with nonstick spray and line the bottom with parchment paper.
- Step 2
In a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth (a few lumps of banana are OK). Stir in the sour cream.
- Step 3
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
- Step 4
Add the dry ingredients to the wet ingredients and mix just until the flour is fully incorporated, making sure to scrape the bottom of the bowl.
- Step 5
Transfer the batter to the prepared pan, smoothing the surface into an even layer with a spatula, and bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Step 6
Cool for 20 minutes in the pan. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Peel off the parchment paper before slicing. Serve warm or at room temperature. Banana bread will keep for up to 3 days, covered, at room temperature.
Private Notes
Comments
You don't need all that butter, just use 1/2 cup of plain Greek yogurt, I also use one cup of whole wheat or spelt flour and 3/4 of a cup of organic rice flour..
This is almost exactly the recipe I have used for decades. I add a bit of orange oil or essence, as well as some dried orange peel and pecans. These additions make the loaf, a bit more savory and crunchy from the nuts.
Banana bread makes wonderful French toast. Leaned the trick while visiting the Caribbean one year.
Added 1/2 C org flaked coconut at the end. Gave it a few stirs. If you love coconut you know.
Simply delicious. I added nuts and a crumbly topping, but otherwise wouldn’t change a thing.
Half of my flour was coconut flour and I added walnuts and pecans. Came out very moist and tasty.