Easy Banana Bread

#01 2026-06-24 serves 8 source Make-AheadGreat LeftoversSour CreamBanana

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2 eggs large	whisk together until smooth	stir in sour cream	fold dry into wet, mix until just incorporated, transfer to pan, bake 55–65 min until set	cool 20 min in pan, remove to wire rack, peel parchment, cool completely
1 3/4 cup bananas or 4 ripe bananas medium, mashed
1/2 cup salted butter or 115 gram, or 1 stick melted and slightly cooled
3/4 cup light brown sugar or 165 gram packed
1 teaspoon vanilla extract
1/4 cup sour cream or 57 gram
2 cup all-purpose flour or 256 gram		whisk together the dry ingredients
1 teaspoon baking soda
1/2 teaspoon kosher salt such as Diamond Kosher
1/2 teaspoon ground cinnamon
throughout: Nonstick spray for greasing

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ingredients

method

Heat the oven to 350 degrees. Grease an 8- or 9-inch loaf pan with nonstick spray and line the bottom with parchment paper.
In a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth (a few lumps of banana are OK). Stir in the sour cream.
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
Add the dry ingredients to the wet ingredients and mix just until the flour is fully incorporated, making sure to scrape the bottom of the bowl.
Transfer the batter to the prepared pan, smoothing the surface into an even layer with a spatula, and bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean.
Cool for 20 minutes in the pan. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Peel off the parchment paper before slicing. Serve warm or at room temperature. Banana bread will keep for up to 3 days, covered, at room temperature.