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
Christy says
This is, by far, THE best banana bread I have ever eaten! Wow!
Seanna Borrows says
Aw thanks so much Christy! I'm so happy you took the time to let me know. We love it too. Never lasts long around here!
Paula Green says
I want to try this in a bundt pan. Would it work? If so, how long should I cook, and on what temp? Thank you
Seanna Borrows says
Hi there Paula, I love the idea of using a bundt pan! I haven't tested this recipe in a bundt pan yet, but I will and post the results here in the comments when I do. I would leave the temperature at 325°F and time the same and see how it does. Bake it for a little bit longer if necessary. Try to check on it through the oven window without opening the door if you can. So that the heat doesn't escape and lower the oven temperature. Hope that helps for now. I'll circle back on this soon! ~ Seanna
Trish says
The best banana bread I’ve ever made. I didn’t have sour cream so I substituted with mascarpone cheese. I also added some pecans and chocolate chips. SO GOOD!
Seanna Borrows says
oooh mascarpone sounds like a great substitution! And the chocolate chips. Yes, please!
Sherri Sullivan says
Made 3 different Banana Bread Recipes
In the past 4 days, and this by far the best.
My new recipe 😊
Seanna Borrows says
That's amazing Sherri! Thanks so much for letting me know!
Linda says
This was the best banana bread! I was skeptical because I never thought banana bread was not banana bread unless it had nuts. Not sure I could go back. I couldn’t stop eating it. Can’t wait to try your other recipes. Thanks so much for sharing
Seanna Borrows says
Thanks Linda! So kind of you to let me know! I'm so happy you loved it. My family is always so happy when they smell it baking! If you like apples, try our mini apple pies recipe. It's another fan favorite on our site for sure.
A. Husted says
Best banana bread I’ve ever had. Super moist!!
Seanna Borrows says
Thank you my friend! So glad you enjoyed it!
Lin says
Looks and sounds delicious….but can you freeze banana bread. I’d love to get started for Christmas gifts!!
Seanna Borrows says
Hey Lin. So glad you want to make our recipe! Yes, you can definitely freeze banana bread. Just make sure it's completely cooled before you package it up, or the heat will create moisture and ice crystals on the bread.
maryann says
I see you have Substitution suggestion in your recipe however,
the recipe does not call for this ingrediant . Please clariffy.
Thank you
Seanna Borrows says
Hey there Maryann,
You can substitute buttermilk for the sour cream in this recipe. Either works. Sorry I missed that step in the video. I also responded to you on Pinterest. Let me know if you have any more questions. ~ Seanna
Angela says
Highly recommend! This is forever my go to banana bread. I tweaked it just a little and even though it definitely doesn't need it, I like to add cinnamon crumble or a cream cheese mixture on top. ⭐⭐⭐⭐⭐
Seanna Borrows says
Thanks Angela! Cinnamon sounds like a great add!
Michelle VKM says
Okay HELP …. This happens practically it. I follow to a T. After the 60 minutes stick toothpick in comes out clean. Turn oven off leave in oven for 10 minutes. Take out let hang for 10 minutes in pan. Out of pan sit on cutting board for about 6-8 hours.
Just finished cutting and all slices top center are totally wet uncooked batter.
HELP me please I love banana bread and making it homemade. What am I doing wrong? Don’t believe this is how it’s supposed to be. Thank you !! 😊
Seanna Borrows says
So glad we were able to figure this out together over email! So glad you reached out for help with this recipe. It's truly one of our favorites and I hope it becomes one of yours.
Key to Success: Remember to use TWO pans for this recipe.
Rebecca b says
Excellent!! My whole family loved it!
Seanna Borrows says
So happy to hear that Rebecca!