Banana Bread Recipe

Bananas have become one of my favorite post-run snacks and early-morning, on-the-go breakfasts.  Many times, I don’t eat them fast enough and end up with a couple over-ripe, brownish bananas sitting in our fruit bowl at the end of the week.

Not wanting to waste them, I perused the interwebs for an easy banana bread recipe and found this one.  I adjusted it slightly and now it is my go-to baking recipe on weekends.


  • 8 tablespoons butter, softened
  • 2 over-ripe bananas (they should have lots of brown speckles and patches), skin removed
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 3/4 cup + 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees F.
  2. Spray 9 x 5 inch loaf pan lightly with non-stick spray.
  3. Puree bananas, sour cream, eggs and vanilla extract in food processor.
  4. Whisk flour, sugar, baking soda, baking powder and salt in a large bowl.
  5. Cut butter into dry ingredients using a spatula.
  6. Combine banana mixture with dry ingredients and fold with a spatula.
  7. Pour mixture into loaf pan and pop in the oven.
  8. Bake for about 60 minutes or until a knife comes out clean.
  9. Remove bread from oven, cool and enjoy!

Amp up this recipe by adding 1 cup of chocolate chips or 1 cup of chopped walnuts or pecans to the mix!

Questions or suggestions?  Leave ’em in the comments!



  1. Love banana bread! I 100% agree with you on the chocolate chips. Yum! I like the addition of sour cream, will have to try that next time I make it. Another variation for you to try, should you get bored: add some cinnamon to the mixture, and sprinkle the top with cinnamon sugar before baking.

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