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This moist banana bread is super easy to make and freezes beautifully! Made with ultra-ripe bananas, cinnamon, sour cream, and vegetable oil to make it extra moist!

Enjoy it with softened butter and a cup of coffee for the ultimate breakfast or dessert.

I absolutely love baking quick bread because there is no yeast involved! Other quick bread recipes you might enjoy are this chocolate banana bread and monkey bread.

WHY I LOVE THIS BANANA BREAD

• I don’t want to sound like a broken record but it is so incredibly moist! It’s hands down the softest banana bread I’ve ever had!
• Requires minimal ingredients and bakes perfectly in just 55 minutes.
• It’s the best recipe to make when those bananas on your counter are about to go bad.
• Can be enjoyed hot, warm, or cold.
• No electric mixer is required!

INGREDIENT NOTES

• Bananas – You’ll need 4 large over-ripe bananas, make sure the bananas have a lot of freckles. If your bananas are completely yellow, you’ll have to wait a few more days.
• Sour Cream – Use full-fat sour cream for best results.
• Vegetable Oil – Canola oil works too.
• Ground Cinnamon – If you love cinnamon feel free to add up to 1 teaspoon for a more potent cinnamon flavor.

HOW TO MAKE BANANA BREAD

1. Combine the dry ingredients and set aside.
2. Mash the peeled bananas in a separate bowl until completely smooth. I recommend using a fork.
3. Add the wet ingredients to the mashed bananas and mix until well combined.
4. Fold dry ingredients into the wet and mix until well combined but be careful not to overmix.
5. Pour the batter into your prepared baking pan and bake for 55 minutes or until a wooden toothpick inserted in the center comes out clean.

IMPORTANT RECIPE TIPS!

• Don’t overbake, not even for a minute! If you overbake this banana bread, it will turn out dry. It’s perfectly fine if the toothpick inserted in the center retains a few wet crumbs.
• Use parchment paper to line your loaf pan to make it easier to remove.
• Allow the banana bread to cool completely so it’s easier to slice. Also, keep in mind that if you slice into it while it is still warm, it won’t be as sweet. It needs to be cooled completely so you can taste its true flavor.
• Feel free to warm up a slice in the microwave if you like it warm. 7 seconds in the microwave is ideal!
• Add walnuts to the batter for some texture if you wish.

HOW LONG DO I BAKE IT FOR?

Ovens can vary so even though mine took 55 minutes to bake, yours may cook a lot quicker or may take longer than 55 minutes. I recommend checking the bread 5 minutes before you think it will be done. If the top starts to brown a little too much, cover it with aluminum foil.

STORAGE

This banana bread will last for up to a week in an air-tight container or zippered plastic bag.

To freeze, wrap it tightly in plastic wrap then aluminum foil. Freeze for up to 1-2 months.

MORE RECIPES YOU MIGHT ENJOY

• Banana Pancakes – Soft and fluffy!
• Moist Banana Cake – Topped off with homemade cream cheese frosting!
• Double Chocolate Banana Muffins – Super soft and chocolaty!
• Creamy Banana Milkshake – It’s thick & creamy!

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