My Grandma’s tried and true Easy Banana Bread recipe is a classic favorite and hands down the BEST! Perfectly sweet, super moist and loaded with delicious banana flavor!
Why I LOVE this Banana Bread!
Now for the disclaimer. This is definitely not considered a healthy banana bread as it does contain butter and sugar, but SO MANY people have asked me for this recipe over the years that I wanted to share it on my blog for those who wanted to make it. I mean hey, all things should be eaten in moderation anyway, right?? I have tried modifying this recipe several times to make it a bit healthier, but it just never comes out quite the same so I wanted you all to have the original recipe
If you’re looking for healthier bread or muffin recipes, check out these banana breakfast muffins (can be made into bread as well!) or these chocolate chip banana zucchini muffins! You’ll also love this almond flour pumpkin bread and this healthy zucchini bread. Honestly guys, my Grandma’s banana bread recipe is just TOO good not to share so feel free to move along if this bread isn’t for you.
Ingredients You’ll Need
- Bananas – Make sure to use very ripe bananas in this! That’s what makes or breaks a good banana bread (in my opinion)
- Flour – I used all-purpose flour to stick with my Grandma’s original recipe, but you could use whole wheat pastry flour or gluten-free 1 to 1 baking flour
- Baking soda – this acts as a leavening agent to help this bread rise. You could also use baking powder
- Eggs – gives this banana bread its structure and height
- Butter – this is what makes this bread so deliciously fluffy! You’ll want to make sure the butter is nice and soft (not melted butter). You could also use coconut oil in place of the butter
- Sugar – I used regular white sugar in this (again I wanted to stick to my Grandma’s original recipe), but you could cut the amount of sugar in half if your bananas are super ripe as that should add enough sweetness. You could also swap out the sugar for honey, maple syrup or other natural sweetener
- Sour cream – this helps keep the bread super moist, you could use plain Greek yogurt as well
- Vanilla extract – boosts of flavor!
- Salt
How to Make Banana Bread
This particular recipe makes one standard loaf of bread, but you could also make 3 mini loaves (I promise your neighbors will thank you!) or even muffins! See below for the different baking times depending on how you choose to make this.
- Mix wet ingredients. Using a stand mixer or hand held mixer, mix together softened butter and sugar until well combined. Add in the eggs and mix well. Next add in vanilla, sour cream (or Greek yogurt) and mashed bananas, continuing to blend well.
- Add in dry ingredients. While the mixer is on, slowly add the flour, baking soda and salt and mix slowly until completely combined, scraping the sides and the bottom of the bowl with a spatula. If adding any fun mix-ins like chocolate chips or nuts, feel free to fold them in here.
- BAKE. Pour the batter into a greased loaf pan (or loaf pans if making 3 mini loaves) sprayed with non-stick cooking spray. If using one 9×5 loaf pan, bake bread in the oven for 1 hour. If using 3 mini loaf pans, bake bread for about 45 minutes, or until a toothpick inserted comes out clean.
- Rest and enjoy! Let the bread sit for 10 minutes then remove from the pan and let cool completely on a wire rack (if you can wait that long!) Serve and enjoy!
Tips, Tricks and Variations
- Make sure you DON’T over mix the batter. This results in super dense bread which we don’t want. We are going for fluffy and soft!
- Feel free to swap out the all-purpose flour for whole wheat pastry flour or even gluten-free 1 to 1 baking flour if making GF bread. I don’t recommend using almond flour or coconut flour in this recipe.
- You can easily swap out the sour cream and use plain Greek yogurt, pumpkin puree or even more mashed banana.
- Mix in other fun additions like chocolate chips, chopped nuts such walnuts or pecans for banana nut bread, or even dried fruit or fresh berries.
- Add warm spices like cinnamon and nutmeg for a more seasonal bread recipe. As I said before, you can even swap out the sour cream for pumpkin puree for a delicious banana pumpkin bread!
Other Baking Methods
- If making three mini loaves, bake at 350 degrees F for 45 minutes, or until a toothpick inserted comes out clean. When making for friends and family, I like to double this recipe and make 6 mini loaves! Perfect for holidays.
- This recipe also makes delicious banana muffins. Simply distribute the batter into 12 muffins cups sprayed with nonstick spray (or muffin liners) and bake at 350 degrees F for 22 to 25 minutes.
- Alternatively you can make 24 mini muffins for bite-sized, poppable treats! Just bake these at 350 degrees F for about 18 to 20 minutes.
Prepping and Storage
To Store: This banana bread can be stored in an airtight container or wrapped in plastic or foil at room temp for up to 3 days, but make sure to refrigerate after that to keep this longer. This bread will last up to a week in the fridge.
To Freeze: This bread freezes really well too! You can either wrap the entire loaf in plastic wrap, aluminum foil or a freezer-safe bag or you can freeze individual slices. When ready to serve, allow to thaw out overnight in the refrigerator and bring to room temperature before slicing. This bread will keep in the freezer for up to 3 months.
More Bread Recipes You’ll Love
- Healthy Pumpkin Zucchini Bread
- Healthy Zucchini Bread
- The Best Almond Flour Pumpkin Bread
- Lemon Poppy Seed Zucchini Bread
- Orange-Pecan Sweet Bread
Hope you all enjoy my Grandma’s Easy Banana Bread and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
