Homemade Banana Bread
Moist & Flavorful Homemade Banana Bread Recipe
An easy one-bowl banana bread recipe made with ripe bananas, warm spices, and sour cream for the ultimate moist texture. Perfect for beginners and seasoned bakers alike! I’ve tried a few banana bread recipes, and I’ve finally perfected one. - At least to my liking.
I love banana bread in the fall, and your entire house filled with the scent of banana bread as it bakes.
Ingredients Breakdown: What Each One Does
| Ingredient | Purpose |
|---|---|
| Ripe Bananas (3, ~1¼ cups mashed) | Adds natural sweetness, moisture, and rich banana flavor. |
| Salted Butter (½ cup, melted) | Provides fat and flavor. Salted butter enhances depth. |
| Brown Sugar (¾ cup, packed) | Adds sweetness and moisture thanks to its molasses content. |
| Eggs (2 large) | Adds structure and richness, binds the batter. |
| Vanilla Extract (1 tsp) | Enhances flavor and aroma. |
| Maple Extract (½ tsp) | Adds cozy sweetness that complements spices. |
| Sour Cream (½ cup) | Adds moisture and helps activate baking soda for softness. |
| All-Purpose Flour (1½ cups) | Provides the structure of the bread. |
| Baking Soda (1 tsp) | Leavening agent to help the loaf rise. |
| Salt (½ tsp) | Balances and enhances the sweetness. |
| Ground Cinnamon (½ tsp) | Adds warm, cozy spice. |
| Ground Cloves (¼ tsp) | Adds depth and subtle spice. |
Step-by-Step Instructions
1. Preheat Your Oven
Set your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper for easy removal.
2. Mash the Bananas
In a large mixing bowl, mash 3 ripe bananas until smooth. The more ripe (and spotty) they are, the sweeter and more flavorful your bread will be.
3. Combine Wet Ingredients
Melt 1 stick of butter and let it cool slightly. Add it to the mashed bananas, followed by:
¾ cup brown sugar
2 eggs
1 tsp vanilla extract
½ tsp maple extract
½ cup sour cream
Mix until fully combined.
4. Add Dry Ingredients
Add:
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
¼ tsp cloves
Mix until just combined. Don’t overmix—this can make the bread tough.
5. Pour & Bake
Pour the batter into your prepared loaf pan. Smooth the top.
Bake for 50–60 minutes, checking around 50 minutes.
If the top browns too quickly, tent loosely with foil.
🍽️ My sweet spot: 55–58 minutes.
6. Cool Before Slicing
Let the bread cool in the pan for 10–15 minutes, then remove and transfer to a wire rack to cool completely before slicing.
Optional Add-Ins
Want to level up your loaf? Fold in ½ cup of any of the following before baking:
Chopped walnuts or pecans
Chocolate chips
Toasted coconut
Dried cranberries for a fall twist
Storing Your Banana Bread
| Storage Method | How Long | Notes |
|---|---|---|
| Room Temp | 3–4 days | Wrap tightly in plastic wrap or foil. |
| Fridge | Up to 1 week | Store in an airtight container; microwave slices to reheat. |
| Freezer | Up to 3 months | Wrap slices in plastic, store in zip bag. Thaw at room temp. |
Troubleshooting Common Issues
| Problem | Solution |
|---|---|
| Too dense? | Avoid overmixing. Check that your baking soda is fresh. |
| Undercooked center? | Bake longer in 5-minute increments. Tent with foil if browning too fast. |
| Dry bread? | Avoid overbaking. Use real full-fat sour cream, not light. |
Helpful Tips for Success
Use overripe bananas: They should be very spotty or blackened on the outside for max sweetness and moisture.
Don’t overmix the batter: This can create a dense, chewy texture.
Line your pan: Parchment paper ensures easy removal and no sticking.
Use a toothpick to test: Insert in the center—if it comes out clean or with a few moist crumbs, it’s ready!
How to Ripen Bananas Faster
1. Oven Method (Fastest – Same Day Use)
Need ripe bananas right now? This is your go-to method.
Steps:
Preheat oven to 300°F (150°C).
Place unpeeled bananas on a baking sheet (line with foil for easy cleanup).
Bake for 15–30 minutes, or until the peels are black and the bananas are soft.
Let them cool before peeling and mashing.
Best for: Baking — flavor and texture will be softer and sweeter but slightly cooked.
2. Paper Bag Method (1–2 Days)
Trap natural ethylene gas to speed up ripening.
Steps:
Place bananas in a brown paper bag.
Add an apple, pear, or ripe banana to accelerate the process.
Close loosely and leave at room temperature.
Tip: Check daily—bananas can go from yellow to spotty fast!
3. Warm Spot in the House (Natural Ripening)
If you're not in a rush, place bananas in a sunny windowsill or near the stove or heater. This can shave off a day or two from normal ripening.
Avoid Refrigeration (Before Ripe)
Cold temps slow ripening. Only refrigerate after bananas are ripe if you're not ready to use them—they’ll darken on the outside but stay fresh inside.
Bonus Tip: Freeze Overripe Bananas
Already have super ripe bananas but not ready to bake?
Peel them, place in a freezer bag, and freeze.
Thaw at room temp or microwave before using in banana bread.
Final Thoughts
This homemade banana bread recipe is simple, adaptable, and absolutely delicious. Whether you’re new to baking or a banana bread connoisseur, it’s bound to become a go-to. Pair it with coffee, gift it to friends, or enjoy it fresh out of the oven. Let me know in the comments below how you like this recipe!
Banana Bread
This moist and flavorful banana bread is made with ripe bananas and simple pantry ingredients, perfect for a comforting snack or breakfast treat. Easy to make and even easier to love!
Ingredients
- 3 Ripe bananas (mashed, 1 1/4 cups)
- 1/2 cup salted butter, melted (1 stick)
- 3/4 cup brown sugar (packed)
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp maple extract
- 1/2 cup sour cream
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
Instructions
Notes
- Add mix-ins like 1/2 cup of chopped walnuts, pecans, or chocolate chips.