The Best Banana Bread Recipe (+Video)
The best and easiest homemade banana bread recipe. Everyone loves this no-yeast bread – it’s easy, moist, and easy. Perfect for making with overripe bananas!
Banana bread is probably the most common quick bread (no yeast) recipe we make. But if it’s not banana bread, then it’s probably zucchini bread, Amish bread, or lemon bread!
Mom’s Secret Recipe for Wet Bread
Banana bread is one of our all-time favorite bread recipes. My mom has tried many different versions over the years, but today’s Easy Banana Bread recipe is by far our favorite. It’s so easy, moist and delicious.
We love that this quick bread takes about 5-10 minutes to make and then pop into the oven. When we first made it, it went away in about 0.2 seconds and I asked my mom what the secret recipe was. “It’s actually sour cream and whipped topping,” she replied.
I thought she would say love, 😉 but apparently the whipped topping and sour cream made it super moist and super delicious. Now, we use this recipe whenever there are overripe bananas on the counter, more than I’ll admit.
How to make Banana Bread:
As I mentioned, making this recipe is easy! We also always have these ingredients on hand, which means we can do it all. This. time! Here are the ingredients needed to make this recipe:
- brown sugar
- sour cream
- Ripe bananas (overripe bananas are best)
- baking soda
- baking powder
- whipped topping
Once you have the ingredients and are ready, all you have to do is follow these easy steps…first preheat your oven and grease two large loaf pans.
Butterscotch, oil and eggs. Add vanilla, sour cream and bananas and mix well.
In another bowl mix dry ingredients and add to wet ingredients (if you add nuts or chocolate chips – this is the time to do so). Mix and pour into a greased pan (this is also where you can add the cinnamon/sugar topping).
Bake for 40-45 minutes and you’re ready to go!
Banana Bread Baking Tips:
- Line your loaf pan with parchment paper. Leave a few inches to fold over the top of the pan. Once the bread is cooked, use the parchment paper to easily remove the bread from the pan. Cool and serve.
- Crush your bananas with an electric mixer. Break each ripe banana into large pieces. As the bananas begin to mash, start mixing on low speed and gradually increase the speed.
- For a little extra sweetness, add the cinnamon and sugar mixture on top before baking. The kids love it when I do it. 😉
What if my bananas are not ripe enough?
When you’re ready to make banana bread, there are several ways to make sure your bananas are ripe enough.
- Oven: put United NationsPlace peeled bananas on a foil-lined baking sheet. Bake at 350°F for 15-20 minutes or until the peel is blackened. Once they have cooled slice open the peel and scoop out the ripe center.
- Kraft paper bags: If you can wait a day or two, use the brown paper bag method. (This also works for ripe other fruits like peaches and pears) Put the bananas in a brown paper bag and fold over the top. Ethylene builds up and circulates inside the bag, speeding up the ripening process.
Hide something in the fridge: put United NationsPlace peeled bananas in a freezer-safe ziplock bag. Remove any excess air. Freeze up to 3 months. When you are ready to use thaw the banana and remove the peel.
Do you have to use overripe bananas for this recipe? Overripe bananas work best because they are easier to mash and are sweeter.
What are whipped toppings?
A question I get often is, what are whipped ingredients? This is what it looks like. You can usually find it on the top shelf in the baking area.
If you can’t find it, you can also make it yourself: In a separate bowl combine ¼ c milk powder, ¼ tsp vanilla powder, 1 tbsp sugar. 4 tbsp blend = 1 dream whip packet. Store remaining mixture in an airtight container for later use.
How long do I bake banana bread in different pans?
- Regular size muffins: bake at 350 degrees F for 20-25 minutes
- Bake mini muffins at 350°F for 10-15 minutes.
- Mini Loaf Pan (5.73 x 3 inches): Bake at 350°F for 30-35 minutes
- Bundt Cake Pan: Bake at 350°F for 55-65 minutes
- NOTE: Insert a toothpick to test doneness. If it comes out clean, remove the pan from the oven. If not, cook it longer, checking every 5 minutes until done.
How to store banana bread?
Remove the bread from the pan immediately after baking and allow the bread to cool completely before storing.
- Countertop: Place in an airtight container at room temperature for 2-3 days.
- Refrigerator: Store in an airtight container for 7-10 days in the refrigerator
- Freeze: Wrap the bread in plastic wrap, then store in an airtight container or wrap again in aluminum foil. Tag content. Freeze for 3-4 months.
Fresh out of the oven, a hot slice of banana bread really couldn’t be better (unless you topped it with chocolate chips or a cinnamon/sugar mixture, or you tried our Cream Cheese Banana Bread recipe).
We hope you enjoy this recipe as much as we do. Please let us know if you have any questions or suggestions. We’d love to add this easy banana bread recipe to our list of tips.
For more banana bread recipes, check out:
Prep time 5 minutes
Cook Time 40 minutes
Total time 47 minutes
Serving Size 16
Calories 315 kcal
by Lil’ Luna
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup oil
- 3 eggs
- 3 teaspoons vanilla
- 12 ounces sour cream
- 4 ripe bananas
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 envelope whipped topping
- pinch of salt
Preheat oven to 350 degrees. Spray two large loaf pans with spray or grease and flour.
Butterscotch, oil and eggs. Add vanilla, sour cream and bananas. Stir well.
In a separate bowl combine flour, baking soda, baking powder, salt and whipped powdered ingredients. Add dry mix to wet mix and mix well. (You can also add chocolate chips – optional)
Pour into prepared pan. Bake for 40-50 minutes.
Wrap and tag in cellophane to turn it into a cute gift (go here for free tags)