Best Banana Bread Recipe

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The BEST and Easiest homemade Banana bread recipe. Everyone loves this no-yeast bread – it’s simple, moist, and SO easy. Perfect to make with over-ripe bananas!

Banana bread is probably the most common quick bread (no yeast) recipe we make. If it’s not banana bread, though, then it’s probably zucchini bread, amish bread, or lemon bread!

Slices of banana bread on a cutting board

mom’s secret ingredients for moist bread

Banana bread is one of those bread recipes we’ve enjoyed our entire lives. My mom has tried so many different versions over the years, but today’s easy banana bread recipe is, by far, our favorite. It’s so simple, moist and delicious.

We love that this quick bread is made in just about 5-10 minutes and then popped into the oven. When we first made it, it was gone in about .2 seconds and I asked my mom what the secret ingredient is. She replied, “it’s actually sour cream and whipped topping mix.”

I thought she would say love, 😉 but apparently the whipped topping and sour cream make it super moist and super tasty. We now use this recipe any time we have over-ripe bananas sitting on the counter, which happens more than I care to admit.

How to Make Banana Bread - mixing bananas into batter

How to make Banana Bread:

As I mentioned, making this recipe is SO EASY! We always have these ingredients on hand too, which means we make it ALL. THE. TIME! Here are the ingredients needed to make this recipe:

  • sugar
  • brown sugar
  • oil
  • eggs
  • vanilla
  • sour cream
  • ripe bananas (over-ripe bananas are best)
  • flour
  • baking soda
  • baking powder
  • whipped topping mix
  • salt

Once you have the ingredients and you’re set, you’ll just follow these easy steps… begin by preheating your oven and grease two large loaf pans.

Cream sugars, oil and eggs. Add vanilla, sour cream and bananas and blend well.

Mix dry ingredients in another bowl and add to wet ingredients (if you add nuts or chocolate chips – this is the time to do it). Blend and pour into greased pans (this is also where you can add the cinnamon/sugar topping).

Bake for 40-45 minutes and you’re set!

Banana Bread Baking Tips:

  • Line your bread pan with parchment paper. Leave a couple inches to fold over the top of the pan. Once the bread has been cooked use the parchment paper to easily lift the bread out of the pan. Cool and serve.
  • Use an electric mixer to smash your bananas. Break each ripened banana into a few large pieces. Begin mixing at low speed gradually increasing the speed as the bananas begin to mash.
  • To add a bit more sweetness, add a mixture of cinnamon and sugar to the top before baking. The kids love it when I do that. 😉

Easy Banana Bread process pics - unbaked batter in bread pan and baked loaf

What if my bananas aren’t ripe enough?

There are a few ways to be sure you’re bananas are ripe enough when you are ready to make banana bread.

  • Oven: Place the UNpeeled bananas on a foil lined baking sheet. Bake at 350 degrees F for 15-20 minutes or until the peels have turned black. Once they have cooled slice open the peels and scoop out the ripened center.
  • Brown Paper Bag: If you can wait a day or two, then use the brown bag method. (this also works to ripen other fruits such as peaches and pears) Place the bananas in a brown paper bag and fold over the top. Ethylene will build up and circulate within the bag which speeds up the ripening process.

Keep a stash in the freezer: Place the UNpeeled bananas in a freezer safe ziploc bag. Remove any excess air. Freeze for up to 3 months. When you’re ready to use thaw the bananas and remove the peel.

Do you have to use over-ripe bananas for this recipe? Overripe bananas work best because they’re easier to mash and are sweeter.

What is whipped topping mix?

One of the questions I get often, is what is whipped topping mix? This is what it looks like. You can usually find it on the top shelf of the baking section.

If you can’t find it, you can also make your own: In a separate bowl mix ¼ c powdered milk, ¼ tsp vanilla powder, 1 tablespoon sugar. 4 Tablespoons mix=1 Dream Whip packet. Store left over mix in an airtight container to use later.

a box of Dream Whip whipped topping mix

How long do I bake banana bread in different pans?

  • Regular size muffins: bake 350 degrees F for 20-25 minutes
  • Mini Muffins bake at 350 degrees F for 10-15 minutes.
  • Mini loaf pans (5.73 x 3 inches): Bake at 350 degrees F for 30-35 minutes
  • Bundt cake pan: bake at 350 degrees F for 55-65 minutes
  • Note: insert a toothpick to test for doneness. If it comes out clean remove pan from the oven. If it does not, then cook longer, checking at 5 minute intervals, until done.

How to store banana bread?

Remove bread from the pan as soon as it is done baking and allow the bread to completely cool before storing.

  • Countertop: Place in an airtight container and store for 2-3 days at room temperature.
  • Fridge: Place in an airtight container and store in the fridge for 7-10 days
  • Freezer: Wrap the bread with plastic wrap then store in an airtight container or wrap again with aluminum foil. Label the contents. Freeze for 3-4 months.

Moist Banana Bread slices

Fresh out of the oven, a warm slice of banana bread really can’t get any better (unless you maybe added the chocolate chips or cinnamon/sugar mix on top OR you  tried our Cream Cheese-Filled Banana Bread Recipe).

We hope you love this recipe as much as we did. If you have any questions or suggestions, let us know. We’d love to add to our tips list for making this easy banana bread recipe.

For more banana bread recipes, check out:

Easy Banana Bread Recipe

5 from 15 votes

The BEST homemade Banana bread recipe that is moist, simple, and so easy. Everyone loves this no-yeast recipe that is easy and perfect to make with over-ripe bananas

Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 47 minutes
Servings 16
Calories 315 kcal
Author Lil' Luna

Ingredients

  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup oil
  • 3 eggs
  • 3 tsp vanilla
  • 12 oz sour cream
  • 4 bananas ripe
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 envelope whipped topping mix
  • pinch salt

Instructions

  1. Preheat oven to 350. Spray two large loaf pans with spray or grease and flour.

  2. Cream sugars, oil and eggs. Add vanilla, sour cream, and bananas. Mix well.
  3. In a separate bowl combine flour, baking soda, baking powder, salt and powdered whipped topping. Add dry mixture to wet mixture and mix well. (You can add chocolate chips as well - optional)
  4. Pour into prepared pans. Bake 40-50 minutes.

Recipe Video

And turn it into a cute gift by wrapping in cellophane and adding a tag (GO HERE FOR FREE TAGS)

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. I use a banana bread recipe that includes a stick of butter & a brick of cream cheese (for two loaves)… super tasty, not super good for you! I bring it up another notch by adding a streusel topping – two parts flour to one part butter & one part brown sugar mixed together until it’s crumbly. For two loaves I use 4T flour, 2T butter & brown sugar. YUM!

  2. Yum! It’s been so long since I made banana bread, my boys always eat all our bananas while they’re still a little green. I’ll have to hide some bananas to make this.
    And that is kinda strange you don’t like fruit in desserts and other dishes. 😉 I love fruit in EVERYTHING!! 🙂

      1. At the stores by me it comes in a small box with 4 envelopes called whipped topping and it’s near the pudding section. 🙂

  3. The recipe calls for 1 carton of sour cream. I can only find 8 or 12 oz (or bigger) cartons and am wondering if there was maybe a typo in the recipe. Let me know! Don’t want to weigh it down too much!

  4. I agree, this IS the BEST Banana Bread recipe….ever! It is identical (except for the fact that she does not use the envelope of whipped topping) to the one my Mom has been making for 30+ years. Each and every time she makes it the bread disappears within a day! She has received countless compliments on her banana bread and it’s always the first to sell out at our church bake sales. The sour cream is the secret, hands down! 🙂

  5. One other note: Mom usually adds chopped pecans, too, to give it that little “something special!” Of course, being from Georgia, USA we add pecans to almost everything and anything we can! 😉

  6. Hello, I’m gona make this banana bread recipe. Can you tell me please, did you use 2 regular size loaf pans? I’m guessing it makes two full size loaves. Thx U!

  7. have you tried to use apple sauce instead of the oil? I usually do this in my banana bread recipes to make it a little healthier and it works great. I wonder how it would work for this recipe.

  8. Hi everyone, I’ve tried this recipe last week, all my friends and I thought it was amazing. In france we don’t have the whipped topping so i checked the ingredients on the Internet and i found out that there was mostly crisco and milk powder in it. so i replaced these ingredients with a little bit more sour cream and 2 tbsp crisco… it did the job.
    however i don’t know what cake mould size you used, but for the one i used, i could make 2 cakes with the quantity you gave us. I’ve also tried it in a cup cake size, and i think it was even better. thank you for sharing your recipe.

    1. Yay!! So fun to think that someone in France made it and liked it. Thank you so much for taking the time to stop by and comment. XO PS – Thx for the tip about the Whipped Topping. 🙂

  9. Hi, one year ago in January of 2013, I asked what size loaf pans you used in your banana bread recipe. Please, what size loaf pan(s) did you use and thank u!

  10. I want to make this now! Love this blog. I have made the cinnamon bread already and my family loved it!
    I will bake this banana bread today. Do you think greek yogurt can be used in place of sour cream? I know that the sour cream is the secret ingredient but I only have yogurt.

  11. I love banana bread and this recipie sounds delicious!! Thanks
    I just wonder if the whipped topping mix can be excluded as it seems to me it probably contains all kinds of ingredients you cannot pronounce and we shouldn’t eat! Maybe change the canola oil for olive oil, much better for you and will taste better, I also add cinnamon to my own recipie!! Will try tonight when the weather cools off. (I’m in California)

  12. OMG!!!! Your bread recipes are fabulous!!!!! I am definitely going to make them especially the lemon zucchini
    Bread. Can’t wait!

  13. I feel the same way about seeing the ripened bananas on the counter….yay for banana bread!! It’s a win/win!

  14. 5 stars
    This is my go-to banana bread recipe! It is super easy to make & so soft!! We love adding chocolate chips to ours & I love giving it as a gift!

  15. 5 stars
    The WHIPPED topping ingredient intrigued me and had to try this bread. My kids loved it. even my daughter who normally won’t eat my banana bread. Looks like I found a new recipe!

  16. 5 stars
    Best banana bread ever! So moist and easy to make. Its requested all year long and its my favorite recipe to make with ripe bananas.