What Sets this Recipe Apart: The honey adds a gentle sweetness and a hint of floral flavor, while the Greek yogurt keeps our homemade banana bread tender and moist without making it too heavy. This simple, classic take with a slight twist is perfect for breakfast, a snack, or dessert!

Looking for more quick bread recipes? Try our homemade zucchini bread, 5-ingredient pumpkin bread, or cherry coffee cake.

sliced banana bread on cutting board. this recipe

What Makes This the BEST Banana Bread

  • Tried-and-True Favorite: I’ve been making this recipe for banana bread for years, maybe even decades, and I still haven’t found one better! It starts with a simple base, featuring everything you expect in a simple banana bread recipe, like flour, sugar, and bananas. 
  • A Few Special Touches: Then, I add honey for a gentle sweetness and a touch of sour cream to keep the bread tender and moist without being too heavy. Finally, I finish with a dash of cinnamon for warmth and extra sweetness. 
  • Flavorful & Foolproof: Every bite is bursting with rich banana flavor balanced with warmth from cinnamon and a hint of vanilla. The best part? It turns out perfect every time, with a soft, moist texture and a rich, comforting flavor. Plus, it tastes even better the next day.

Simple Banana Bread Recipe Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for recipe for banana bread.
  • Ripe bananas: The riper the bananas, the sweeter your bread will taste. 
  • Unsalted butter: Adds richness and keeps the bread moist. 
  • Sweeteners: Liquid honey and brown sugar. 
  • Eggs: These bind the ingredients and help the bread rise. 
  • Sour cream: Adds a subtle tangy taste and helps keep the bread moist. Make sure to use full-fat sour cream. 
  • Flour: Use all-purpose flour for the base of the bread.  
  • Spices: Cinnamon adds warmth and enhances the sweet flavor. Then, I include a pinch of salt to enhance the rest of the ingredients. 
  • Baking soda: To help the bread rise. Please do not confuse it with baking powder.
  • Vanilla extract: Helps enhance the overall flavor of the bread.

How to Make Homemade Banana Bread

You’ll need a 9×5 inch loaf pan and large mixing bowls for this recipe. The recipe card below has all the details you need. 

wet ingredients in glass bowl.

Step 1: Whisk the wet ingredients in a large bowl until smooth. 

dry ingredients in a glass bowl.

Step 2: Whisk the dry ingredients in a second bowl. 

dry and wet ingredients in glass bowl with spatula.

Step 3: Gradually fold the dry ingredients into the wet mixture just until combined. 

banana bread batter in a loaf pan.

Step 4: Pour the batter into a prepared loaf pan, and bake at  350°F until a toothpick inserted into the center comes out clean. 

Tips for Moist Banana Bread

  • Use Overripe Bananas: The riper the bananas, the better. Dark and spotty ones are naturally sweeter and give the bread a rich flavor and moist texture. 
  • Cover During Baking: If the top of the bread starts to brown too quickly in the oven, loosely cover it with aluminum foil and continue to bake.
  • Don’t Overbake: Check for doneness around the 50-minute mark. A toothpick should come out with a few moist crumbs, not wet batter.

How to Store this Recipe for Banana Bread

Once cool, wrap tightly in plastic wrap or store in an airtight container at room temperature for 2-3 days or in the fridge for up 1 week. It tastes even better the next day!

Can you freeze Banana Bread?

Yes, you can freeze banana bread for up to 3 months. To do so, allow the bread to cool completely. Next, tightly wrap the entire loaf in plastic wrap, followed by a layer of aluminum foil, and place it in the freezer.

When you’re ready to serve, let the loaf thaw in the fridge overnight. Then, enjoy it cold, bring it to room temperature, or reheat it for a few seconds in the microwave. 

baked banana bread in a loaf pan.

FAQs

How ripe should bananas be for banana bread?

Bananas should be overripe for moist banana bread. This means that they will be very spotty or even completely brown and soft or mushy to the touch. 

Should you let banana bread rest before baking?

No, in fact, you shouldn’t let the batter rest as it can lessen the effectiveness of the baking soda. Baking soda starts reacting as soon as it’s mixed with the wet ingredients, and delaying can affect the rise.

Why is my banana bread always so dry?

The most common reasons for banana bread to turn out dry are using too much flour, not using ripe enough bananas, overmixing, and overbaking.

More Recipes Like This

Healthy Pumpkin Bread

Cake with Semolina

Moist Lemon Poppy Seed Cake

Pumpkin Spice Coffee Cake

If you make our banana bread recipe, please leave a ⭐️STAR rating and a COMMENT below, letting us know how you liked the recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sliced banana bread on cutting board.

Homemade Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 60 min
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
Print Recipe

Description

This is our family’s go-to banana bread, and it’s anything but ordinary! I’ve been making this for over a decade, and what sets it apart is the addition of honey and sour cream. The honey adds a natural, subtly floral sweetness, while the sour cream keeps it unbelievably moist. 

Ingredients

Scale
  • 4 medium soft, very ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 cup unsalted butter, melted
  • 1/3 cup liquid honey
  • 1/2 cup brown sugar, packed (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream (not lower in fat)
  • 2 cups all-purpose flour, spoon & leveled
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper. 
  2. In a large mixing bowl, whisk together the mashed bananas, melted butter, honey, sugar, eggs, vanilla extract, and sour cream until smooth and well combined.
  3. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
  4. Gradually fold the dry ingredients into the wet mixture with a wooden spoon until just combined. Be careful not to overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake on the middle rack for 60-65 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. It’s best to slice the bread when it’s almost fully cooled. 

Notes

  • Sour Cream: Feel free to substitute with plain Greek yogurt. It’s similar to sour cream but a bit less rich.
  • Cover During Baking: If the top of the bread starts to brown too quickly in the oven, loosely cover it with aluminum foil and continue to bake.
  • Leftovers: Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 1 week. Banana bread can also be frozen for up to 3 months. Wrap it in plastic wrap and then aluminum foil to prevent it from drying out.
  • Alternative Portions: Two smaller 8×4-inch loaves (reduce bake time by about 5-10 minutes). 12 standard muffins (bake at 350°F for about 18-25 minutes). Mini loaves (5 ¾ x 3-inch, about 3 loaves) (bake for 30-35 minutes).

Nutrition

  • Serving Size: 1 slice
  • Calories: 261
  • Sugar: 20.8 g
  • Sodium: 173.1 mg
  • Fat: 9.5 g
  • Carbohydrates: 41.3 g
  • Protein: 4.1 g
  • Cholesterol: 53 mg