This easy banana bread recipe uses one bowl, needs no electric mixer, and turns spotty, overripe bananas into a moist, tender loaf. It is ready to eat within about an hour, no stand mixer required.
Why this banana bread recipe works
- Very ripe, heavily spotted bananas give the deepest flavour and natural sweetness.
- Melted butter and one bowl mean no creaming and no stand mixer.
- Sour cream or yoghurt keeps the crumb moist for several days.
- A test with a skewer, not just a timer, prevents a dense or gummy centre.
Looking for more baking projects? Browse our desserts and sweet treats, or try our chewy chocolate chip cookies next.
Recipe details
- Makes: 1 loaf (10 to 12 slices)
- Preparation: 15 minutes
- Baking: 50 to 60 minutes
- Oven temperature: 180°C (160°C fan)
Ingredients
- 3 large very ripe bananas, mashed (about 350 g)
- 115 g unsalted butter, melted and cooled slightly
- 150 g light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 60 g sour cream or plain yoghurt
- 190 g plain flour
- 1 teaspoon bicarbonate of soda
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon (optional)
- 70 g chopped walnuts or chocolate chips (optional)
How to make banana bread
1. Mash the bananas
Mash the ripe bananas in a large bowl until mostly smooth, with a few small lumps for texture.
2. Mix the wet ingredients
Whisk the melted butter and brown sugar into the mashed banana. Add the eggs, vanilla and sour cream, and whisk until combined.
3. Add the dry ingredients
Add the flour, bicarbonate of soda, salt and cinnamon. Stir with a spatula just until no dry streaks remain. Fold in the walnuts or chocolate chips if using. Do not overmix, or the loaf will turn out tough.
4. Bake
Preheat the oven to 180°C (160°C fan). Pour the batter into a greased and lined 900 g (2 lb) loaf tin. Bake for 50 to 60 minutes, until a skewer inserted into the centre comes out clean or with a few moist crumbs.
5. Cool before slicing
Leave the loaf in the tin for 10 minutes, then turn out onto a wire rack. Cool for at least 30 minutes before slicing, as banana bread is easier to cut and holds together better once fully cooled.
Tips for the best texture
- Use bananas that are heavily spotted or almost black. Yellow, unspotted bananas make a blander, less moist loaf.
- Weigh the flour rather than using cups. Too much flour is the most common cause of dense banana bread.
- Do not overmix once the flour goes in; stir just until combined.
- Tent the loaf loosely with foil after 30 minutes if the top is browning faster than the centre is cooking.
Variations
- Banana bread with walnuts: fold in 70 g chopped toasted walnuts or pecans.
- Chocolate chip banana bread: use 100 g chocolate chips in place of the walnuts.
- Banana bread without baking soda: substitute 2 teaspoons of baking powder, though the crumb will be slightly less tender.
- Dairy-free: use a dairy-free yoghurt and a neutral oil in place of the butter.
Storage and freezing
Store cooled banana bread wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap the whole loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature or in short bursts in the microwave.
Frequently asked questions
Why is my banana bread dense or gummy?
This is usually too much flour, underbaking, or using bananas that were not ripe enough. Weigh the flour, test with a skewer rather than relying only on time, and use very ripe, spotted bananas.
Can I use frozen bananas?
Yes. Thaw them fully first and drain off any excess liquid before mashing, or the batter may turn out too wet.
Can I make this into muffins instead?
Yes. Divide the batter between 12 lined muffin cups and bake at the same temperature for 18 to 22 minutes, checking with a skewer.
How ripe should the bananas be?
Look for bananas that are heavily speckled with brown spots, or even mostly black. As a banana ripens, enzymes convert its starch into sugar, which is why very ripe bananas taste noticeably sweeter and mash more easily than yellow, firm ones.
Can I freeze banana bread?
Yes, wrap it tightly and freeze whole or sliced for up to 3 months, then thaw at room temperature.
For more one-bowl bakes, see our apple crumble recipe.