This old fashioned banana bread is soft, moist, and the perfect way to use up overripe bananas. Made with butter, sour cream, and very ripe bananas, it bakes into a tender loaf that stays moist for days. It's an easy, reliable recipe and a perfect way to use up overripe bananas. It's also the kind of homemade loaf that's just right for sharing with family and friends.
A Quick Look At The Recipe
⏱️ Prep Time: 15 minutes
⏱️ Bake Time: 50-60 minutes
🕒 Total Time: About 1 hour 15 minutes
👪 Serves: 1 loaf (or 2 small loaves)
🥣 Main Ingredients: ripe bananas, butter, sugar, sour cream, flour
⭐ Why It Works: sour cream keeps the banana bread moist and tender
⚠️ What to Watch For: letting the batter rest before baking helps the bread cook evenly
🔥 Bake Temp: 325°F
❄️ Freezer Friendly: Yes - wrap tightly after cooling
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. It's the banana bread my family and friends request again and again.
This recipe has also become a reader favorite on Seanna's Kitchen, with more than 75,000 saves on Pinterest and countless home bakers sharing their results.
If you enjoy classic homemade baked goods like this banana bread, you might also love our Banana Muffins with Streusel Topping, Blueberry Muffins, or Blueberry Buckle Cake. For more cozy breakfast and baking inspiration, explore the Breakfast and Brunch recipes or browse the Desserts collection on Seanna's Kitchen.
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Why This Recipe Works
- This banana bread recipe works because it uses very ripe bananas, melted butter, and sour cream to create a soft, moist texture without needing complicated steps.
- Perfectly moist and tender. Sour cream and very ripe bananas create a soft crumb that stays moist for days.
- Flexible for sharing or freezing. Bake one loaf to enjoy now, or divide the batter into two smaller loaves so you can gift or freeze one for later.
- A trusted family favorite. This recipe has been baked, shared, and loved for years by family, friends, and thousands of readers.
If you're in the mood for more cozy homemade baking, try our Banana Muffins or Chocolate Chip Cake next. And if you love nostalgic quick breads, don't miss our Old-Fashioned Pumpkin Bread - it's just as moist and comforting.
Reader Review: Kaylee says, "Obsessed! Best banana bread I have ever made." ⭐⭐⭐⭐⭐
Ingredients You'll Need
- Bananas: Use very ripe bananas with lots of brown spots for the best flavor and natural sweetness (about 3 medium bananas).
- Salted Butter: Adds rich flavor and balances the sweetness of the banana bread.
- Sour Cream: The secret to a soft, moist crumb that stays tender for days.
- Buttermilk (Optional): You can use buttermilk in place of sour cream for a slightly tangier flavor and tender texture.
💡 No buttermilk? Try one of these buttermilk substitutes for baking using simple pantry staples.
- Eggs & Vanilla: Eggs provide structure while vanilla enhances the warm, sweet flavor.
- Flour, Baking Soda & Salt: These pantry staples create the structure and rise that give banana bread its classic texture.
See the recipe card for full information on ingredients and quantities.
Substitutions & Add-Ins
- Greek yogurt instead of sour cream: Greek yogurt can replace sour cream for similar moisture and a slightly tangy flavor.
- Brown butter instead of regular butter: Browning the butter adds a rich, nutty flavor that makes the banana bread taste deeper and more complex.
- Chopped pecans or walnuts: Stir in about ½ cup chopped nuts for a soft, buttery crunch.
- Chocolate chips: Add ½ to ¾ cup chocolate chips to make the banana bread sweeter and more dessert-like.
- Peanut butter and chocolate chips: Stir ½ cup creamy peanut butter and ½ cup mini chocolate chips into the batter for a richer twist.
Variations
- Classic banana bread: Bake the recipe exactly as written for a simple, nostalgic quick bread.
- Banana bread muffins: Divide the batter into muffin cups and bake at 325°F for 20 to 25 minutes for easy grab-and-go portions.
- Streusel banana bread: Sprinkle a brown sugar streusel topping over the batter before baking for a sweet, bakery-style crust.
If you love banana recipes, you might also enjoy our Bakery-Style Banana Muffins with Streusel Topping. They're another reader favorite and perfect for breakfast or snacks.
How to Make Old Fashioned Banana Bread
To make banana bread, mix melted butter, sugar, eggs, and very ripe bananas, then gently fold in flour and baking soda. Pour into prepared loaf pans and bake at 325°F until golden and set in the center. Avoid overmixing to keep the bread soft and tender.
Step 1. Preheat the oven. Preheat the oven to 325°F. Grease a 9×5-inch loaf pan, or two 8×4-inch loaf pans if baking smaller loaves.
Step 2. Cream the butter and sugar. In a large bowl, beat the softened butter and sugar together until light and fluffy.
Step 3. Mash the bananas and add eggs and vanilla. In a separate bowl, mash the ripe bananas until mostly smooth with a few small lumps remaining. Stir in the eggs one at a time, then mix in the vanilla extract.
Step 4. Combine the wet ingredients. Add the banana mixture to the creamed butter and sugar. Mix until combined.
Step 5. Mix the dry ingredients. In another bowl, sift together the flour, baking soda, and salt.
Step 6. Finish the batter. Add the dry ingredients and sour cream (or buttermilk) to the batter alternately. Stir gently until just combined and smooth.
Step 7. Divide and rest the batter. Pour the batter into the prepared pan. You can bake one large loaf or divide the batter between two smaller loaf pans.
Let the batter rest for about 30 minutes before baking to help the bread bake through evenly.
Step 8. Bake. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Step 9. Cool the bread. Cool the bread in the pan for 10 minutes. Run a knife around the edges, remove the loaf, and cool completely on a wire rack before slicing.
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Expert Tips
- Banana bread stays moist when you use very ripe bananas, avoid overmixing the batter, and bake just until set so it doesn't dry out.
- Use very ripe bananas. Bananas with lots of brown spots are sweeter and softer, which gives the bread stronger banana flavor and better moisture.
- Cream the butter and sugar well. Beating them until light and fluffy incorporates air into the batter, helping the banana bread bake up lighter instead of dense.
- Let the batter rest before baking. Allowing the batter to sit for about 30 minutes helps the flour absorb the moisture so the bread bakes through evenly.
- Avoid overmixing the batter. Stir just until the ingredients are combined. Overmixing develops gluten, which can make banana bread dense or gummy.
- Start checking for doneness early. Begin testing the bread around 50 minutes since ovens vary and overbaking can dry out the loaf.
- Choose the loaf size that works best for you. This recipe can be baked as one 9×5 loaf or divided into two smaller loaves, which often bake more evenly and are perfect for sharing or freezing.
Troubleshooting Guide
- Banana bread is gummy in the center: The bread likely needs more baking time. Cover loosely with foil and continue baking in 5-minute increments.
- Top browning too quickly: Tent the loaf loosely with foil during the last part of baking.
- Bread is too dense: This usually happens from overmixing the batter or using bananas that are not fully ripe.
- Bread sticks to the pan: Grease the pan well and run a knife around the edges after the bread cools for about 10 minutes.
Storage & Make Ahead Tips
- Make-Ahead: Banana bread actually tastes even better the next day. Bake the loaf, let it cool completely, then store it tightly wrapped at room temperature.
- Room Temperature: Store banana bread tightly wrapped or in an airtight container for up to 3 days.
- Refrigerate: For longer storage, refrigerate the bread in an airtight container for up to 5 days. Let slices come to room temperature before serving for the best texture.
- Freeze: Wrap the whole loaf or individual slices tightly in plastic wrap and foil, then freeze for up to 3 months.
- Thaw: Let frozen banana bread thaw at room temperature, or warm slices briefly in the microwave or toaster oven.
Banana Bread FAQs
Bananas used for old fashioned banana bread should be very ripe, with lots of brown spots on the peel. Overripe bananas are softer and sweeter, which creates stronger banana flavor and a more moist texture in banana bread.
Yes. Frozen bananas work well in old fashioned banana bread. Thaw the bananas first, then place them in a sieve and let the excess liquid drain off. Discard the liquid, mash the drained bananas, and add them to the batter as directed.
Yes. Old fashioned banana bread batter can be divided between two smaller loaf pans instead of one large loaf. Smaller loaves often bake more evenly and are convenient for sharing or freezing.
Old fashioned banana bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and the loaf should feel set when gently pressed.
Yes. Sour cream in old fashioned banana bread can be replaced with buttermilk or plain Greek yogurt. Both substitutions provide similar moisture and help keep the crumb tender.
Serving Suggestions
This banana bread is delicious warm or at room temperature and pairs well with simple breakfast and brunch favorites.
- Spread a slice with butter or honey for a classic, comforting treat.
- Top with Cream Cheese Frosting for a sweeter bakery-style dessert.
- Serve alongside Fluffy Buttermilk Pancakes or Homemade Waffles for a cozy weekend breakfast.
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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.
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! 🙂