Banana Bread Recipe

This easy-to-make moist Banana Bread Recipe puts those over-ripe bananas to good use. Topped with big gorgeous pecans and pecans throughout the loaf, this recipe is irresistible.

Want more great banana bread recipes, then try our Carrot Cake Banana Bread, Chocolate Chip Banana Bread Recipe, or our Super Easy Bread Machine Banana Bread.

Tried and True Banana Bread Recipe

I love making Banana Bread; in fact, the whole family loves banana bread! It’s so easy to whip up a loaf, and who doesn’t love a warm slice of banana bread with a pat of melted butter? We almost always have bananas in the house, and on occasion, when they may be getting a little old and are maybe too ripe to eat, I toss them in the freezer. 

Once I have a few collected in my freezer, I will bake up a couple of loaves. Because we are a small family, there are only the 3 of us, I may put a loaf in the freezer for later. They also make a wonderful hostess gift if you are going for a visit to someone’s house!!

Here is my tried and true recipe; I hope your family loves it as much as mine!!

What Ingredients Are in Banana Bread?

How to Make Banana Bread

Banana bread is very simple to make, follow our easy recipe instructions, and you will have success every time. For more tips and tricks, see our Pro Tips section below.

Preheat the oven to 350 degrees F. Grease a 9″×5″ loaf pan with butter and set aside

Using a stand mixer, beat together butter and sugar until fluffy. Beat in eggs one at a time until smooth. In another bowl, whisk together flour, baking soda, and salt.

Finishing The Bread

Slowly add the dry mixture to the butter mixture and mix until it is incorporated. Add the mashed bananas and then add the sour cream. Gently stir in pecans. Pour into the prepared loaf pan.

Bake at 350 degrees F for 50-60 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 min. on a cooling rack and then invert the pan and release the loaf and let cool completely on a cooling rack.

Recipe Pro Tips!

You want the best bread every time you bake, so here are my tips and tricks to help you to achieve that.

• Use ripe bananas, either fresh or frozen but don’t use really over-ripe bananas.
• Don’t overmix the batter; mix until just incorporated.
• Don’t take shortcuts and measure ingredients properly in measuring cups that are used for either dry ingredients or wet ingredients.
• Have patience; banana bread takes about an hour to cook. Do a test with a toothpick in the middle to see if it is done.
• If the pecans are looking to get overdone on the top, then cover the loaf for the last few minutes with aluminum foil. Personally, I love when a nut is almost on the side of being burnt. So much flavor.
• The best way to freeze bananas is to peel them first and then put them into a freezer bag; pull out what you need when baking.
• You can also freeze banana bread, but first I would suggest, once it is completely cooled, that you wrap it well in plastic wrap and then store it in an air-tight container or a zipper freezer bag.

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Banana Bread Recipe

Yield: 12 slices

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 30 minutes

Total Time: 1 hour 45 minutes

This tried and true Banana Bread recipe makes up a loaf of wonderful banana bread in no time, and it will be perfect every time if you follow our instructions. It has been our favorite for years.

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Ingredients

• 1/2 cup butter, softened
• 1 cup of sugar
• 2 large eggs
• 1 1/2 cup flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup mashed bananas
• 1 tsp. vanilla extract
• 1/2 cup sour cream
• 3/4 cup pecans, chopped or whole, more for decorating the top, optional

Instructions

1. Preheat the oven to 350 degrees F.
2. Grease a 9"×5″ loaf pan with butter and set aside
3. Using a stand mixer, beat together butter and sugar until fluffy.
4. Beat in eggs one at a time until smooth.
5. In another bowl, whisk together flour, baking soda, and salt.
6. Slowly add the dry mixture to the butter mixture and mix until it is incorporated.
7. Add the mashed bananas and then add the sour cream.
8. Gently stir in pecans.
9. Pour into the prepared loaf pan.
10. Bake at 350 degrees F for 50-60 minutes until a toothpick inserted into the center comes out clean.
11. Let cool in the pan for 15 min. on a cooling rack and then invert pan and release loaf and let cool completely on a cooling rack.

Notes

See the post for tips and tricks.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Amazon Basics Rectangular Baking Bread Loaf Pan, 9.5 x 5 Inch, Set of 2, Gray
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
• 
  TILUCK Stainless Steel Measuring Cups & Spoons Set, Cups and Spoons,Kitchen Gadgets for Cooking & Baking

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 283Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 57mgSodium: 375mgCarbohydrates: 34gFiber: 2gSugar: 20gProtein: 4g

Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.