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I have been using this banana bread recipe for thirty years. It has amazing texture and flavor. And I know that you will agree that this recipe makes the very BEST banana bread.
Make sure to check out my video at the end of the post to see just how easy it is to make the perfect banana bread!
What do you do with a ripe banana or two? Make banana bread of course. And I have the BEST recipe ever for you! I can call it that because my maiden name is Best – so I guess every recipe I have could be called the BEST recipe.
But seriously, this recipe is the BEST! I have been making this recipe for years years. The recipe came from one of those little softcover recipe books you can buy in the grocery store line.
Banana Bread
Everyone I have ever made this bread for LOVES it and asks for the recipe. In fact, my friend Allison emailed me the other day asking for it and I promised her it would be on the blog this week.
Last summer when my friend’s teenage daughter had ACL repair surgery the one thing she asked for after her surgery was my banana bread. Of course there was a warm loaf waiting for her when she got home from the hospital.
So, if you have some ripe bananas on your counter you now know what to do with them and if you don’t have any – go buy some today!
Do you eat your banana bread with or without butter? I’m a butter girl myself.
Check out more of my other favorite quick bread recipes:
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Best Banana Bread Recipe
Best Banana Bread
Ingredients
- 1 cup granulated sugar
- 1/2 cup canola oil
- 2 eggs
- 1 cup mashed ripe banana
- 1/2 cup sour cream or Greek yogurt
- 1 tsp vanilla
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour bottom of 9 x 5" loaf pan.
- In a large bowl, mix together sugar and oil. Add in eggs, banana, sour cream and vanilla. Blend well.
- Add in flour, baking soda and salt and stir until dry ingredients are moistened.
- Pour batter into prepared pan. Bake for 50-60 minutes of until a toothpick comes out clean
- Cool 5 minutes and remove from pan. Cool completely. Makes 1 loaf.
Nutrition Facts:
Kathryn Lee says
The adage, “If it ain’t broke, don’t fix it” rings true for this BEST BANANA BREAD. It definitely lives up to its name. (And more!) Tried and true by Leigh Anne for over 30 years, this recipe is the only one you’ll ever want to use.
Leigh Anne says
Thank you Kathryn!!!
Sheila says
Super Nummy.Made this a few times already,doesn last long around our house. I add some coconut extract….next time going to try using flavored yogart instead of the yogart…or go half and half. Thanks for sharing this recipe
Terrilynn Twigg says
Best banana bread ever. Thank you for sharing
Leigh Anne says
So glad you love it too!!!
Brenda says
Gawh! This sounds amazing and just what I’ve been craving! Only downfall is it’s 10 o’clock at night and almost time for bed……setting my alarm to get up early and make this recipe!
Kim says
Hello Just whipped up a batch of this banana bread recipe….I used coconut oil for its health benefits 🙂 I found that there wasn’t enough batter to fill three small metal tin loaf pans though, so I made 2 instead! Cannot wait to try, Im sure it will be amazing. Thanks for your recipe
Leigh Anne says
Hope you love it too!
Debbie says
Why do the instructions say to store in the refrigerator? Is this a must ?
Leigh Anne says
If you plan on keeping it for longer than a couple of days it will hold better if it is refrigerated. Not required though.
Donna says
What size pan? I’m constantly seeing recipes that say, ‘pour in a pan’. We’ll great, what size pan? It makes a huge difference.
Leigh Anne says
Donna, I use a standard 9 x 4 bread pan.