Easy Banana Bread

By Lidey Heuck

Updated December 28, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
1 hour 25 minutes
Prep Time
20 minutes
Cook Time
65 minutes
Rating
5(2,396)
Comments
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This recipe makes a simple and classic banana bread — lightly spiced with a hint of cinnamon, and incredibly tender thanks to a dollop of sour cream in the batter. For best results, use very ripe bananas, but know the recipe will still work if yours are not yet at the speckly stage. While banana bread is, of course, delicious when it’s warm from the oven, the flavor and texture are actually the best on the second day (if you can wait that long). Feel free to mix 1 cup chopped walnuts or chocolate chips, or a combination, into the batter for this easy, everyday treat. 

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Ingredients

Yield:8 servings (1 loaf)

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

56 grams carbs; 81 milligrams cholesterol; 374 calories; 4 grams monounsaturated 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

  1. 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.

  2. 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.

  3. Step 3

    In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.

  4. 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.

  5. 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.

  6. 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.

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Ratings

5 out of 5
2,396 user ratings
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Comments

adrienne

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..

Zee

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.

FarTraveler

Banana bread makes wonderful French toast. Leaned the trick while visiting the Caribbean one year.

Altastar

I made this last minute and followed the recipe as best I can. I didn’t have sour cream and so I used plain Greek yogurt instead and 10 minutes before finished baking I brushed the top with honey. Despite those change ups, it came out great! I will use this recipe again and maybe add pecans although it didn’t need it.

Ann

By moving some of the steps around and using a scale you can make this in one bowl. Melt the butter in the microwave and mash the bananas into it, then add the sugar and eggs, sour cream and vanilla. Add the flour and other dry ingredients and mix well and proceed as written. One important tip: if you’re using frozen bananas make sure to drain off the excess liquid before mashing them.

Annie

I’ve tried a few banana bread recipes and this one is the best. Turns out moist and flavorful. I double it, put chocolate chips in one loaf and walnuts in the other.

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