This by far is the best banana bread recipe in the world. No lie, it truly is.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
For years, I had been on the search for the best banana bread recipe in the world. I'd search the internet, find a recipe, try it out, and leave feeling "meh." Some were too crumbly. Others were too moist (Is that a thing?). A few had an off taste. At the same time, others had too many ingredients besides the banana.
So for a while, I gave up my search for the perfect banana bread recipe and just settled on buying banana bread from Starbucks, which has some pretty good banana bread.
Until this recipe. This banana bread is my all-time favorite recipe, and I've been making it for years. I think it may become your favorite, too.
♡, Tanya
I came across this recipe in Simply Recipes and decided to give it a go. It had almost 1,000 positive reviews. So, although I love the recipe, I threw in a few changes.
Why this is the Best Banana Bread Recipe in the World
Not just because I say it is, but it is, in fact, delicious, and it gets requested a ton by my family and extended family. There is enough banana taste, yet the perfect amount of sweetness to this recipe.
It also has the perfect amount of moistness. Banana bread shouldn't be too moist to the point of gummyness, but it also shouldn't be dry. There is a perfect balance, and this recipe provides just that.
It does create one single 4x8 inch loaf pan that is perfect for eating immediately or giving away to a loved one. Baking banana bread in a 4x8 loaf pan is a must in my opinion. It leads to the perfect portion size. Also, banana bread already takes nearly an hour to bake...Baking in a larger loaf pan would take longer and wouldn't result in the perfect result.
In addition to its amazing taste, it's super easy to make. I make everything in one bowl! No separation of ingredients is necessary in this banana bread recipe.
A Quick Look at the Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Ripe Bananas – The star of the show. Use bananas with plenty of brown spots for maximum sweetness and flavor. They mash easily and create that signature banana bread moisture.
- Unsalted Butter – Melted and mixed with the mashed bananas to create a rich base. Using unsalted gives you control over the salt level.
- Light Brown Sugar – Packed brown sugar adds moisture and a deeper, caramel-like sweetness that complements the bananas beautifully.
- Sour Cream – Does double duty here. It activates the baking soda (the acid reacts with it to create rise), plus adds incredible tenderness and moisture to the crumb.
- Egg – Binds everything together and adds structure.
- Vanilla Extract – Enhances all the flavors and adds warmth.
- All-Purpose Flour – The foundation. Stir it in gently at the end to avoid overmixing, which can make the bread tough.
- Baking Soda – Your leavening agent. Works with the sour cream's acidity to give the bread its lift.
- Ground Cinnamon – Adds cozy warmth and pairs perfectly with banana.
- Salt – Just a pinch to balance the sweetness and bring out all the flavors.
How to Make the Best Banana Bread Recipe in the WORLD
Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease a 4x8 inch loaf pan and set it aside.
Step 2: Place the butter in a large microwavable bowl and microwave in 30-second increments until fully melted.
Step 3: Add the ripe bananas to the melted butter and mash them with a fork, making sure the butter coats the bananas as you mash.
Step 4: Add the baking soda, salt, brown sugar, sour cream, cinnamon, vanilla extract, and egg to the bowl. Stir everything together until well combined.
Step 5: Stir in the flour until just combined. Be careful not to overmix.
Step 6: Pour the batter into your greased loaf pan. Bake on the center rack for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Remove the bread from the oven and let it cool in the pan for about 5 minutes. Then transfer it to a cooling rack to cool completely before slicing.
Here's to this delicious, easy banana bread recipe. Hope you enjoy 🙂
Looking for another way to use those leftover bananas? Try these Banana Fritters or these Banana Pancakes.
The Best Banana Bread recipe in the World
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 4x8 inch loaf pan. Set aside.
- Place butter in a large microwavable dish and place in microwave to melt. Use 30 second increments until butter is fully melted.
- Add in ripe bananas and mash with a fork, ensure that butter coats the bananas.
- Add baking soda, salt, brown sugar, sour cream, cinnamon, vanilla extract, and large egg to bowl. Stir to combine. Stir in the flour.
- Pour batter into greased loaf pan. Bake in preheated oven on center rack for 50 minutes to 1 hour, or until a toothpick entered in the center comes out clean.
- Remove from oven and allow bread to cool in pan for about 5 minutes. Then place on cooling rack to allow to cool completely. Enjoy 🙂
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Adapted from Simply Recipes.
Step by Step Photos of The Best Banana Bread Recipe in the World
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Glenda says
I made this amazing recipe today. It was awesome. I put it in muffin pan. It made 12 Perfect muffins. I cooked them 30 minutes at 350. Thanks for sharing.
Tanya says
Thank you for the feedback Glenda. So glad you liked the recipe 🙂
Jayne M says
Does this freeze well?
Tanya says
Hi Jayne, yes it does. Simply Recipes has a great post on the best way to freeze banana bread. https://www.simplyrecipes.com/how_to_store_and_freeze_banana_bread/
Marjorie says
I'm am impressed I used to make this when I lived at home, saw this recipe and started making it when I realized I didn't have a loaf pan anymore so I used my 12 muffin pan and baked 1/2 hour . They were lol none left delicious
Tabby says
@Marjorie, Thank you!! I recently had to toss my loaf pan and didn't know how long to bake the muffins for.
Texas Shrink says
Finally some truth in advertising! Best banana bread I’ve ever made, hands down. I’m now baking loaf three in a week because my family is clamoring for it. Everything in the recipe is in the perfect ratio to other ingredients, and hand mixing prevents it from turning into a banana-flavored hockey puck. Thank you, Tanya!
Tanya says
Aww, thank you so much! I'm thrilled you like it 🙂
Michelle says
I added a chopped chocolate bar and doubled the recipe. Seriously the best recipe not too sweet. Yummy!
Tanya says
Love the addition of the chocolate bar! So glad you liked the recipe 🙂
Wendy says
Hi Tanya, thanks for sharing this amazing Banana Bread recipe. I'm on my third loaf, I added walnuts...The family loves it; and doesn't last long in our household.
Tanya says
Yay! So glad you liked it Wendy! Our banana bread never lasts long either lol.
Wun Han Leong says
What is the metric measurement in grams please?
Will be good to have a conversion table.
Thanks
Tanya says
Thanks Wun, I'll have to look into how to get a conversion table on the site.
Abbyy says
@Wun Han Leong, conversion tables all over the internet? If you found this recipe you will easily find a conversion table for everything you can imagine.
Erin says
This is a fantastic recipe. I didn’t have sour cream, so subbed whipped cream (yes from a can), and it is the best banana bread I’ve ever had. Ever. Thank you! 😀
Tanya says
I love that idea Erin. Thanks for letting us know. So glad it worked and you liked the recipe.
Mary P says
I threw in a handful of mini chocolate chips. Sigh instant love at first bite!
Tanya says
I love that idea! Chocolate and banana make the perfect combo.
Joseph Smith says
Followed this recipe a number of times and it came out good but a little heavy...added a second egg and a tsp of baking powder and it came out much lighter and more consistent
Tanya says
Thank you for the feedback Joseph 🙂
Janice Spicer says
What is the approximate amount of bananas? Some are much larger or smaller than others so when the recipe calls for 2 or 3 - how much is that?
Tanya says
Hi Janice, it's about 1 1/2 cups, give or take.
Lisa says
First of all, I could not stop eating This batter. Amazing!! So good. I could have eaten that for days. But I have a question:
The edges/crusts on bottom and side are very dense and thick. The banana bread itself is light, fluffy and delicious, and the top crust is fine - but my sides and bottom “crust” came out very thick, dense and chewy. What did I do wrong?
Note: I only had greek yogurt (not sour cream) and a 9x5 pan (not 8x4), and the toothpick came out clean after 40-45 minutes, so I took it out then. Could any of that be responsible for it?
Tanya says
Hi Lisa, it's likely a little bit of both, but I'm going to guess that the size of the pan is the biggest culprit here. The 4x8 pan will give you the perfect rise all around.
Joseph Smith says
@Tanya, try adding a second egg and a tsp of baking powder to the recipe
Anna says
@Tanya, this bread is delicious!!!
Keri says
This is the best recipe I have tried yet for banana bread, came out perfectly moist and delicious!!!!
Tanya says
Thanks Keri! So glad you liked it 🙂
Shelly says
What can be used instead 0f sour cream, please suggest
Tanya says
I've never subbed the sour cream but if I needed too, I'd try plain yogurt.
Rick says
@Tanya,
I used strawberry banana yogurt and it was a great substitute
Lisa says
@Shelly, I used Greek yogurt.
Jean says
@Rick, I use creme fraiche whenever a recipe calls for sour cream or heavy cream.
She says
I’ve made this twice and it’s been loved by my family! Quick question.. have you used this as a “muffin” recipe? Wondered about temps and timing? Thanks again!