This old fashioned banana bread is buttery, moist, and filled with sweet banana flavor. A family-favorite Midwestern classic I've made countless times - and it never fails. If you're looking for the perfect banana bread recipe, this is it!
What Makes This Banana Bread Special?
- Tender and flavorful with the perfect banana balance
- Two loaves-one to eat, one to gift or freeze
- Reliable every time-this one's been tested and loved for years
Looking for more cozy bakes? Try my Banana Muffins or Chocolate Chip Cake next.
If you love simple, nostalgic quick breads, don't miss my old-fashioned pumpkin bread recipe - it's just as moist and comforting, made in one bowl with real pumpkin and cozy spices.
Reader Review: Kaylee says: "Obsessed! Best banana bread I have ever made." ⭐⭐⭐⭐⭐
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A Quick Look At The Recipe
🍌 Flavor: Moist, buttery, and banana-rich
📌 This recipe has gone viral on Pinterest, with thousands of likes and over 22,000 saves! Readers love this recipe! See our Banana Bread Pin here and save + share it with your friends!
⏱️ Prep Time: 15 minutes
🔥 Bake Time: 50-60 minutes
🕒 Total Time: ~1 hour 15 minutes
👩👧👦 Yield: Two 8×4" loaves (8-10 slices each)
🥄 Tools: 2 mixing bowls, hand mixer, 2 loaf pans
❄️ Freezer Friendly: Yes - wrap tightly after cooling
👩🍳 Tip: Sour cream makes the crumb extra tender
This is my go-to banana bread - warm, buttery, and filled with memories. The recipe came from my dear friend LaDonna, who shared her family's version with me years ago, and I've been baking it ever since.
✨At Seanna's Kitchen, you'll find tested recipes and real-life baking tips - trusted by home bakers across the Midwest and beyond.
Notes on Ingredients
- Bananas: Use overripe bananas with lots of brown spots.
- Salted Butter: Adds richness and balances sweetness.
- Sour Cream: The secret to a soft, moist texture.
- Buttermilk (Optional): You can use buttermilk in place of sour cream for a slightly tangier flavor and tender texture.
💡 Out of buttermilk? Try my easy Buttermilk Substitute made with pantry staples-it works perfectly here.
- Eggs & Vanilla: Add structure and flavor.
- Flour, Baking Soda & Salt: Classic leavening trio - sift for best texture.
See the recipe card for full information on ingredients and quantities.
Variations and Add-Ins
- Make Muffins Instead: If you have extra batter or prefer individual portions, use a muffin tin with paper liners. Bake at 325°F for 20-25 minutes. Or try my Banana Muffins with Streusel Topping for a tried-and-true version!
- Brown Butter Base: Swap the regular butter for browned butter to add rich, nutty depth.
- Peanut Butter + Chocolate Chips: Stir in ½ cup creamy peanut butter and ½ cup mini chocolate chips.
- Streusel Topping: Sprinkle the same brown sugar streusel topping I use in my Banana Muffins over the batter before baking for a sweet, bakery-style crust.
For a bakery-style twist, check out my Banana Muffins - they're topped with a buttery streusel topping and always a hit.
How to Make Old Fashioned Banana Bread
Step 1. Preheat oven to 325°F. Grease and flour two 8×4" loaf pans.
Step 2. In a large bowl, cream butter and sugar with a mixer until light and fluffy.
Step 3. In a separate bowl or measuring cup, whisk together mashed bananas, eggs, and vanilla.
Step 4. Add banana mixture to the creamed butter and sugar. Mix to combine.
Step 5. In a third bowl, sift together dry ingredients.
Step 6. Mix in the dry ingredients and sour cream (or buttermilk) alternately into the batter. Stir gently until smooth.
Step 7. Divide batter evenly into the pans. Bake 50-60 minutes, or until a toothpick comes out clean.
Step 8. Cool in pans 10 minutes. Run a knife around edges, remove loaves, and cool completely on a baking rack.
Recipe Tips
- Cream butter and sugar thoroughly for a light crumb.
- Use room temperature sour cream or buttermilk so it blends evenly.
- Start testing at 50 minutes - every oven is different.
- Freeze whole or sliced - wrap in plastic and foil.
Want a chocolatey option? You'll love our Chocolate Chip Cake.
Serving Ideas
We like to eat it warm or at room temperature. It's delicious plain, or with a little butter, honey, or cream cheese. Honestly, our friends and family devour it right out of the oven, so it rarely lasts long! We usually gift the second loaf, so we don't eat it all ourselves.
Pair it with our Cream Cheese Frosting - the same one we use in our Ooey Gooey Cinnamon Rolls for an extra treat.
Can I Make This Banana Bread Gluten-Free or Dairy-Free?
💡 These swaps are commonly used by other home bakers, but I haven't tested them personally - so results may vary.
- Gluten-Free: Try a 1:1 gluten-free flour blend with xanthan gum.
- Dairy-Free: Use plant-based butter and a dairy-free yogurt or coconut cream.
- Egg-Free: Flax eggs (1 tablespoon flax + 3 tablespoon water) can work in many banana bread recipes.
- Lower Sugar: You can reduce sugar by about ¼ cup without losing moisture or flavor.
Banana Bread Troubleshooting & FAQs
Yes! Just bake underripe bananas (still in their peels) on a baking sheet at 300°F for 15-20 minutes until blackened. Let cool before usin
Most often it's too much flour or overmixing. Be sure to spoon and level your flour (don't scoop!) and mix gently, just until everything comes together.
This can happen from underbaking, too much banana, or even expired baking soda. Be sure to test for doneness with a toothpick and measure ingredients accurately.
That's usually from excess moisture-especially if you used frozen bananas without draining. Next time, let thawed bananas drain a bit before mashing.
Dark pans or higher sugar content can brown faster. Try covering loosely with foil partway through baking and double check your oven temp.
Yes, plain, full-fat yogurt works great in a pinch.
A toothpick inserted in the center should come out clean or with just a few moist crumbs, no wet batter.
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📖 Recipe
Old Fashioned Banana Bread Recipe
Equipment
Ingredients
- ¾ cup butter 1 ½ sticks, room temperature.
- 1 ½ cup sugar (granulated)
- 1 ½ cup bananas mashed.
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup sour cream
Instructions
- Pre-Heat Oven. Preheat oven to 325°F. Grease and flour two 8×4" loaf pans.
- Cream Butter and Sugar. In a large bowl, cream butter and sugar with a hand mixer until light and fluffy.¾ cup butter, 1 ½ cup sugar (granulated)
- Mix Together Wet Ingredients. IIn a separate bowl, whisk together mashed bananas, eggs, and vanilla.1 ½ cup bananas, 2 eggs, 1 teaspoon pure vanilla extract
- Combine Creamed Butter and Sugar Mixture With Wet Ingredients. Add banana mixture to the creamed butter and sugar. Mix to combine.
- Sift Together Dry Ingredients. In a separate bowl, sift together the flour, baking soda, and salt.2 cups all purpose flour, 1 teaspoon baking soda, ¾ teaspoon salt, ½ cup sour cream
- Mix Batter. Add the dry ingredients and sour cream to the wet ingredients mixture, a little at a time, alternating between the two. Mix all together into a smooth batter and set aside.
- Pour Batter Into Pans and Bake. Divide batter evenly into the pans. Bake 50-60 minutes, or until a toothpick comes out clean.
- Cool and Unmold. Cool in pans 10 minutes. Run a knife around edges, remove loaves, and cool completely.
Video
Notes
- Doneness Tip: Start checking at 50 minutes. Bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs-no wet batter.
- Mixing Tip: To avoid overmixing, alternately add dry ingredients and sour cream in 2-3 additions, mixing gently after each until just combined.
- Optional Add-Ins: Fold in ½ cup chopped walnuts, pecans, or mini chocolate chips before pouring into loaf pans.
- Storage: Cool completely before storing. Wrap tightly in plastic and foil. Keeps 3-4 days at room temp, or freeze for up to 3 months.
- Buttermilk Option: You can substitute buttermilk for sour cream. It gives a slightly tangier flavor and tender crumb. Here's how to make a buttermilk substitute.
Nutrition
Jovan says
I'm making this every week, it became a staple in our home. It never fails, it's so moist and flavourful, everyone loves it. Thank you!
Seanna Borrows says
So happy to hear that Jovan! My family loves it too. It's always guaranteed to make them happy when I make it!
Cynthia says
This was by far the best banana loaf I’ve ever made, it was so fluffy and moist and tasted so good, I added mini chocolate chips to mine and my husband had 3 slices. I will definitely be making this again and passing it on to my friends.
Thank you
Seanna Borrows says
Thank you so much Cynthia! I'm so glad you guys liked it. The mini chocolate chips sound like a delicious add in. Thanks for sharing it with your friends. And for taking the time to let me know. Hope you'll keep coming back to Seanna's Kitchen.
Desarie Green says
I made this today, and I didn't have a loaf pan so had to use a cake pan. I also did half dark brown sugar and half sugar. It came out so awesome!! I am not a huge baker so I was so excited this came out so well. I look forward to making this again.
Seanna Borrows says
Thanks so much Desarie! Makes me so happy to hear it worked out for you! Thanks so much for taking the time to let me know. I love hearing from you!
Tajier says
Sooo this is not my first time using this recipe and it is so much better than store bought! My family loovvess it and so do I.
Seanna Borrows says
Thats so awesome to hear Tajier. I'm so glad you guys love it. Thank you so much for taking the time to let me know!
Debi says
Banana bread is one of my favorite things. Love eating it for breakfast! Love this recipe! 🙂
Seanna says
Thank you Debi! I love it too. Especially the top when its just a little sinky.
Will says
My favorite as a kid!
Seanna says
True. I hope it still is Bud!
Russ B says
Love this banana bread. Super moist!
Seanna says
Thanks Hon!
Brie says
The best recipe! I want to make these in mini loaf pans. What would be the temp and time conversion for this recipe?
Thank you! Def my go to banana bread recipe !
Seanna says
Hey Brie. Thanks so much for your comment. I haven't tested this recipe in mini pans yet. But I actually just bought a pan with 8 mini molds to try. Bake time will depend on the size of your mini loafs. I'd keep the temp at 350°F and start watching at 20 minutes. Keep an eye on them. Take them out when a tooth pick inserted in the center comes out dry. I'll update my recipe post asap with the exact instructions once I test it!
Chris says
I love this, have made it a few times already and it turns out great, but I noticed on this comment about making mini loaves, you say to keep it at 350 degrees, but the recipe says 325 degrees. Am I reading this wrong.
Seanna says
Good catch Chris. Bake at 325°F, not 350°F. Thanks for the help!
Lisa Hatfield says
My go-to banana bread recipe, so good! Thanks Seanna for another winner.
Seanna says
Thank you so much Lisa! So glad you like it!
Hannah says
looks so good!! send me some
Seanna says
Thanks Hannah! You got it. Sending some your way asap!
Russ Borrows says
Make sure Hannah doesn't eat it all before I get home from work! 🙂