Anyone can make banana bread, and everyone should! It’s easy and delicious, and the “best-est” way to use bananas that become a little too . . . “mature.”
I am the queen of overbuying bananas. I purchase four planning to have one a day, but by the fourth day the remaining banana is just too ripe for me. Problem: what to do with just one over-ripe banana? Solution: freeze it! Just throw the unpeeled banana into the freezer.
Once I have three frozen bananas, I’ve got the starting point for moist and delicious banana bread.
Why I love this banana bread
First of all, I've tried LOTS of banana bread recipes in my time, and I honestly think this is the best banana bread in the world, no kidding.
It's moist and full of that sweet banana flavor we all crave.
And the crust? Definitely the star of the show. I don’t know if it’s the sour cream or what, but the delicate crust on the top of every loaf is divine. It has a creamy-chewy-crunchy texture unlike any bread I’ve ever had, drawing rave reviews from everyone who tries it.
Using frozen bananas to make banana bread
As I noted above, when my bananas get too ripe, I put them in the freezer, intact. When you thaw out a frozen banana, the fruit has essentially turned to a liquid.
I just snip off the end of the peel and squeeze the liquified banana into a measuring cup.
From experience I found that it takes between two and three bananas to produce one cup of “puree”, so plan accordingly. It seems a little weird, but it actually eliminates the need to mash up perfectly good bananas.
Or needing to time the maturity of your bananas perfectly - it never lines up with when you have the time or are in the mood to make banana bread. This way, you are in control!
How to make banana bread
Everything else is straightforward. Just cream the butter and sugar together, add bananas and sour cream, then eggs. Mix the dry ingredients separately before adding to the banana mixture.
The pans should either be greased and floured first, or lined with parchment paper. I use the parchment paper option as you can see.
Put the batter into the pans. These are silicone pans in a 7x3 size, you can use whatever loaf pan(s) you prefer.
Bake the banana bread for about 50-55 minutes. Use the toothpick test - a toothpick inserted in the loaf should come out clean when done.
Once the bread is cooled, it becomes obvious why I like to use parchment paper. Not only is it cleaner, it’s much simpler for removing the loaf from the pan after cooking – just lift it out, tugging the paper! Easy peasy!
How to Make Banana Bread in a 9x13 Pan
You can bake this banana bread in a 9x13 pan, if you wish.
Follow the same guidelines, including lining the pan with parchment paper.
Because the batter is more spread out, it bakes a little more quickly. The baking time needed is about 40-50 minutes. Begin checking at 40 minutes to ensure you remove the bread from the oven once it is baked through.
I like this option as it is easier to serve in some settings, like if you are taking it to a potluck or cookout. You also get a little more delicious crust per piece, which is ALWAYS a good thing!
More Sweet Breads to Enjoy
And if you want to see a really unique twist on banana bread, check out this Easy Broccoli Banana Bread. What a great way to get some broccoli in your kids!
Need to go gluten free? What the Fork has a gluten free banana bread that also has a dairy free option. Because everyone should have the chance to enjoy banana bread!
And if you catch your bananas BEFORE they are over ripe, you can make some Frozen Banana Pops, a favorite for kids of all ages!
Best Banana Bread - in a 9x13 or Loaf Pan
- 1 cup mashed bananas
- 1 cup sour cream
- ¼ cup butter
- 1 ⅓ cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Preheat oven to 350F. Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans. (or line with parchment paper)
- Combine banana and sour cream. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
- For a 9x13 pan: Bake 40-50 minutes, until a toothpick inserted in the center comes out clean. For loaf pans: Bake for 50-55 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.
Nutrition values are estimates only, using online calculators. Please verify using your own data.