Banana bread is one of my favorite quick breads to bake. This version is moist, fluffy, and loaded with ripe banana flavor. It’s a classic recipe I keep coming back to again and again, whether I’m making it for breakfast, a snack, or to share with friends. With simple pantry staples and just one bowl, this recipe makes two perfect loaves that never last long in my house.

Why You’ll Love This Recipe

I love this banana bread because it’s foolproof, flavorful, and incredibly satisfying. The sour cream keeps the crumb moist without being heavy, while the ripe bananas add natural sweetness and a tender texture. It’s simple to mix up with everyday ingredients, and since it makes two loaves, I can enjoy one right away and freeze the other for later. Every slice is soft, moist, and bursting with banana goodness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salted butter, softened

• Granulated sugar

• 2 large eggs

• Sour cream (or plain Greek yogurt, or even mayo in a pinch)

• Vanilla extract

• All-purpose flour

• Baking soda

• 2 cups mashed ripe bananas (about 4–6 bananas)

Directions

1. Preheat oven and prep pans
   I preheat my oven to 350°F (175°C) and grease two 9×5-inch loaf pans.

2. Cream butter and sugar
   In a large mixing bowl, I beat the softened butter and sugar until light and fluffy.

3. Add eggs and sour cream
   I mix in the eggs, sour cream, and vanilla until smooth.

4. Mix in bananas
   I stir in the mashed bananas until well combined.

5. Add dry ingredients
   I sift in the flour and baking soda, then fold gently until just combined. (I’m careful not to overmix so the bread stays tender.)

6. Bake
   I divide the batter evenly between the two prepared loaf pans. I bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool and slice
   I let the loaves cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 2 loaves (about 16 slices each).
Prep time: 10 minutes
Cook time: 55–65 minutes
Total time: Approximately 1 hour 15 minutes

Variations

• I sometimes stir in 1 cup of chocolate chips for a dessert-like loaf.

• Chopped walnuts or pecans add crunch and nuttiness.

• For a healthier twist, I replace half the flour with white whole wheat flour.

• A teaspoon of cinnamon in the batter adds a warm, cozy flavor.

• I’ve also baked this in muffin tins (about 20 minutes bake time) for easy grab-and-go snacks.

Storage/Reheating

I store the cooled banana bread tightly wrapped at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 1 week.
It also freezes beautifully—I wrap the loaves (or slices) in plastic wrap and foil, then freeze for up to 3 months. To serve, I thaw at room temperature or reheat slices gently in the microwave.

FAQs

Can I use frozen bananas?

Yes, I thaw frozen bananas, drain excess liquid, and mash them. They work perfectly in this recipe.

What makes this banana bread moist?

The combination of ripe bananas, sour cream, and softened butter keeps the bread tender and moist.

Can I reduce the sugar?

Yes, I’ve reduced the sugar by up to 1/4 cup without affecting texture. The bananas add plenty of natural sweetness.

Can I make this banana bread gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of all-purpose flour with good results.

Why did my banana bread sink in the middle?

That usually means it was underbaked. I always test with a toothpick in the center to be sure it comes out clean before removing it from the oven.

Conclusion

This Moist and Fluffy Banana Bread is my go-to recipe for using up ripe bananas. It’s simple, reliable, and always a crowd-pleaser. With its soft crumb and rich banana flavor, it’s the kind of quick bread that feels just as perfect with morning coffee as it does for an afternoon treat. Whether I keep both loaves for my family or freeze one for later, this recipe never goes to waste.