Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry
Banana bread is an easy option at cafés, but it does not compare to homemade! And with this recipe, it’s now a no brainer for me – I buy too many bananas so I have the excuse to make some delicious banana bread when the bananas become overripe. By ensuring the bananas aren’t going to waste, it’s pretty much a guilt-free treat, right? 😉
More Easy Banana Recipes and Sweet Loaves
- Banana Date Muffins
- Banana Muffins and for an extra something special, top them with Cream Cheese Icing
- Sweet Carrot Walnut Bread
- Sweet Zucchini Bread
- Banana Cake
Easy Banana Bread Recipe: Key Ingredients
The spices: Cinnamon and nutmeg work well with banana, whether in smoothies, muffins or cakes. And the combination in this bread is just as complementary. And don’t forget a touch of salt to balance the flavours.
The bananas: The star of the show. Brown skin, overripe and at the point where you would not eat them as is… they are the best type for baking. Overripe bananas provide a sweeter flavour and a better texture for the bread. And baking is the perfect way to use up those unwanted bananas and ensure they do not end up in the bin!
Storing Banana Bread
Banana bread is best cut when it is completely cool; you’ll get nice neat slices. But just try resisting that aroma… the temptation to cut the bread early may be too much to resist. And that is ok (not to mention, totally understandable), in which case you should slice slowly to hold the slices together as much as possible.
This quick banana bread is so easy to make. It’s a great lunchbox filler, brunch treat or afternoon snack. You can even save a little to cure that sweet tooth craving after dinner.
Store the bread in an airtight container for 2-3 days. After day two (if it lasts that long) you may want to heat it, or toast it and add a little butter to restore the original texture. If you haven’t tried toasted banana bread with a slather of butter, you have been missing out!
Feedback And More: Have you given the easy banana bread recipe a go? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
If you liked this recipe, check out some of my other tasty breakfast and brunch treats. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Banana Bread
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 100 grams unsalted butter - softened
- 160 grams brown sugar - approx. ¾ cup
- 2 eggs - at room temperature
- 2 tsp vanilla extract
- 100 grams sour cream - full fat
- 265 grams banana - overripe and mashed, approx. 3 medium
- 280 grams flour - plain, approx. 1¾ cup
- 1 tsp baking powder
- ¾ tsp bicarb soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
Instructions
- Preheat the oven to 195°Conventional | 175°C fan forced and grease and line a standard loaf tin – leaving a little baking paper overhang to help lift it out later.
- Using the paddle attachment on a stand mixer, beat the butter and sugar until pale and fluffy. Take your time here, at least 4-5 minutes on high.
- Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract. The mixture should look smooth and creamy.
- Add the sour cream and bananas and beat on low until fully combined.
- Sift the flour, baking powder, bicarb soda, cinnamon, nutmeg and salt straight into the banana mix. Use a spatula to gently fold until the flour is just combined. Avoid overmixing – stop as soon there are no more streaks of flour.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 45 minutes, or until a skewer inserted into the centre comes out clean. If the top is browning too quickly, loosely cover with foil until it is cooked through.
- Allow the banana bread to cool in the tin for 10–15 minutes before lifting out onto a wire rack to cool completely. Slice once cooled for the neatest result… Although gently slicing while still warm and serving with butter is hard to resist.
Nutrition
*Nutrition and calorie figures are estimates only.
Really delicious!!!! Great tip re buttermilk alternative. (and very simple given I rarely bake)?