Why You’ll Love This Recipe

Best Ever Banana Bread is ultra-moist, rich in banana flavor, and perfectly sweet with a tender crumb. This no-fail recipe is great for breakfast, snacks, or dessert and is a delicious way to use up overripe bananas. Simple to make and always a hit, it’s a timeless classic you’ll come back to again and again.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

overripe bananas (mashed)all-purpose flourbaking soda saltunsalted butter (melted or softened)granulated sugarbrownsugareggsvanilla extractsour cream or Greek yogurtnuts or chocolate chips (optional)

directions

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.

In a large bowl, whisk together flour, baking soda, and salt.

In another bowl, mix mashed bananas, melted butter, granulated sugar, brown sugar, eggs, vanilla, and sour cream until well combined.

Gradually add dry ingredients to the wet mixture, stirring until just combined.

Fold in nuts or chocolate chips if using.

Pour the batter into the prepared pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf (about 10–12 slices).
Preparation time: 10 minutes
Baking time: 50–60 minutes
Cooling time: 30 minutes
Total time: 1 hour 30 minutes

Variations

Add cinnamon or nutmeg for extra warmth.
Top with a banana slice and sprinkle of sugar for a bakery-style finish.
Make mini loaves or muffins by adjusting the baking time.
Swirl in peanut butter or Nutella for a fun twist.

storage/reheating

Store at room temperature in an airtight container for up to 4 days.
Refrigerate for up to 1 week for longer freshness.
Freeze for up to 3 months—thaw overnight at room temperature.
Warm slices in the microwave for 10–15 seconds if desired.

FAQs

Can I use frozen bananas?

Yes, just thaw and drain excess liquid before using.

Can I reduce the sugar?

Yes, reduce to taste, but it may affect texture slightly.

Is sour cream necessary?

It adds moisture and richness—Greek yogurt works as a substitute.

Can I make it dairy-free?

Use dairy-free butter and yogurt alternatives.

Can I make it egg-free?

Yes, use flax eggs or egg replacer—texture may vary slightly.

Why is my banana bread dense?

Be sure not to overmix the batter and use fresh baking soda.

Can I add mix-ins?

Yes, walnuts, pecans, or chocolate chips are all great additions.

How ripe should bananas be?

Very ripe—brown and spotty for best sweetness and flavor.

Can I use whole wheat flour?

Yes, but the texture will be slightly denser.

Do I need to refrigerate banana bread?

Only if keeping longer than a few days.

Conclusion

Best Ever Banana Bread lives up to its name—easy, flavorful, and incredibly moist. Whether you enjoy it plain, with butter, or toasted, it’s a comforting classic that’s always welcome at the table. One slice and you’ll understand why this is the ultimate banana bread recipe.