Description
If you’re looking for a classic banana bread recipe that’s easy to make, moist, and packed with flavor, this Easy Banana Bread Recipe by Jamielyn Nye is your answer. It’s a family favorite that works perfectly for using up overripe bananas and requires just one bowl for minimal cleanup.
Ingredients
- ½ cup salted butter
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream or plain Greek yogurt
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups very ripe bananas, mashed
- Optional add-ins: ¾ cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 325°F. Spray two 8×4-inch or one 9×5-inch loaf pan with nonstick cooking spray and line with parchment paper.
- In a large bowl, cream ½ cup butter and 1 cup sugar together using an electric mixer until smooth and fluffy.
- Mix in 2 large eggs, ½ cup sour cream (or Greek yogurt), and 1 ½ teaspoons vanilla extract until well combined.
- Stir in 2 cups all-purpose flour, 1 teaspoon baking soda, and ¾ teaspoon salt just until incorporated.
- Fold in 2 cups mashed very ripe bananas and any optional add-ins such as ¾ cup chopped walnuts or chocolate chips.
- Pour the batter into the prepared loaf pans and spread evenly.
- Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. For a 9×5-inch pan, bake 10–15 minutes longer. Cover with foil if the top browns too quickly.
- Remove from the oven and let cool in the pan for 10 minutes.
- Transfer the loaf to a cooling rack and allow it to cool completely before slicing and serving.
Notes
Serve your banana bread warm or at room temperature. It pairs perfectly with a pat of butter, a drizzle of honey, or even a smear of cream cheese for extra richness. For breakfast, snack time, or dessert, slice it thick or thin depending on your preference.
To store, keep the banana bread in an airtight container at room temperature for up to three days to maintain its moisture. For longer storage, refrigerate for up to one week. Banana bread also freezes beautifully: wrap it tightly in plastic wrap and then place it in a freezer-safe bag for up to three months. Thaw overnight at room temperature or gently warm slices in the microwave before serving.