Banana Bread

banana bread

Easy banana bread recipe with sour cream added for moistness. Option to add nuts. Bakes in 1 hour.



1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 large very ripe bananas, mashed
1 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
Optional: 1/2 cup chopped walnuts or pecans


  1. Preheat the oven to 350 degrees and spray a bread pan with non-stick spray. (I use a 9 x 5 x 3 pan.)
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a small bowl, use a fork to mash the bananas, set aside.
  4. To a mixer bowl, add the butter and cream until light and fluffy, about 2 minutes. Scrape the sides as necessary. Add the sugar and mix 2-3 minutes more, until fluffy. Add the eggs, one at a time, mixing until batter is smooth.
  5. Slowly add the dry ingredients to the mixer bowl. When the dry ingredients are incorporated, add the bananas, sour cream, and vanilla. (Option to stir in 1/2 cup of nuts here.)
  6. Pour the batter into the prepared loaf pan. Bake for 1 hour. (I peek at it around 50 minutes but it usually does take a full hours) Banana bread is ready when a cake tester comes out clean.
  7. Let bread cool in the pan for 5 minutes before removing. After the 5 minutes, gently remove the bread to a wire rack to continue cooling.


Note: Nutrition information is calculated without nuts.

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