How to make Banana Bread
How to make Banana Bread😝 is a easy American recipe that serves 10. 220 calories per serving. Recipe by Everything Just Baked on YouTube.
Prep: 20 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $13.26 total, $1.33 per serving
Ingredients
- 1 cup Bananas, ripe (mashed with a fork; very ripe, brown/black skins)
- 1 stick Salted Butter (melted in microwave; 1/2 cup)
- 3/4 cup Brown Sugar (packed)
- 1/4 cup Vegetable Oil (neutral oil for moisture)
- 2 Eggs, large (room temperature)
- 1 tsp Vanilla Extract (optional, measured loosely)
- 1/2 cup Sour Cream (can substitute Greek yogurt)
- 1 3/4 cup All-Purpose Flour (sifted)
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Ground Cinnamon (just a pinch)
- 1/2 tsp Salt (adjust if using salted butter)
- 1/2 cup Chocolate Chips (optional)
- 2 oz Chocolate Bar, chopped (optional, melted into batter)
- as needed Non‑Stick Cooking Spray (for loaf pan)
Instructions
Mash the bananas
Place 1 cup ripe bananas in a bowl and mash with a fork until smooth, resembling baby food.
Time: PT5M
Melt the butter
Put 1 stick salted butter in a microwave‑safe bowl and microwave 30‑45 seconds until fully melted.
Time: PT2M
Combine butter and brown sugar
Add 3/4 cup packed brown sugar to the melted butter and whisk until smooth.
Time: PT2M
Add oil
Stir in 1/4 cup neutral vegetable oil to the butter‑sugar mixture.
Time: PT1M
Incorporate eggs and vanilla
Beat in 2 room‑temperature eggs, then add 1 tsp vanilla extract and mix briefly.
Time: PT2M
Add bananas and sour cream
Fold the mashed bananas and 1/2 cup sour cream (or Greek yogurt) into the wet mixture.
Time: PT2M
Mix dry ingredients
In a separate bowl sift together 1 ¾ cup flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp cinnamon, and 1/2 tsp salt. Add to the wet mixture and stir just until combined.
Time: PT3M
Add optional chocolate
If using, fold in 1/2 cup chocolate chips and 2 oz chopped chocolate bar.
Time: PT1M
Prepare the loaf pan
Generously spray a 9×5‑inch loaf pan with non‑stick cooking spray.
Time: PT1M
Transfer batter to pan
Pour the batter into the prepared pan and smooth the top with a spatula.
Time: PT1M
Bake the banana bread
Preheat the oven to 350°F. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Time: PT45M
Temperature: 350°F
Cool and serve
Allow the bread to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 220
- Protein
- 3g
- Carbohydrates
- 35g
- Fat
- 8g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Eggs, Milk, Wheat, Tree nuts (if nuts are added)
Ingredient Substitutions
- Instead of Salted Butter: Unsalted butter (add 1/4 tsp salt)
- Instead of Brown Sugar: White granulated sugar
- Instead of Vegetable Oil: Melted coconut oil, Melted butter
- Instead of Eggs, large: Egg replacer (2 tsp each)
- Instead of Vanilla Extract: Almond extract
- Instead of Sour Cream: Greek yogurt
- Instead of All-Purpose Flour: Whole wheat flour (may affect texture)
- Instead of Ground Cinnamon: Ground nutmeg
- Instead of Chocolate Chips: Chopped chocolate bar
- Instead of Chocolate Bar, chopped: Extra chocolate chips
- Instead of Non‑Stick Cooking Spray: Butter and flour
Equipment Needed
- Fork
- Microwave‑Safe Bowl
- Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- Spatula
- 9×5‑inch Loaf Pan
- Oven
- Non‑Stick Spray Bottle (optional)
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Mash the bananas until smooth
- Melt butter without scorching
- Fold in bananas and sour cream for moisture
- Mix dry ingredients just until combined to avoid a dense loaf
- Bake until a toothpick comes out clean
Chef Tips from the Video
- Use bananas with blackened skins for maximum sweetness
- Room‑temperature eggs incorporate more easily
- If you don’t have sour cream, Greek yogurt works equally well
- For an extra moist crumb, add a tablespoon of honey to the wet mix
Troubleshooting
Bread is dense and heavy
Do not over‑mix the batter; ensure flour is sifted and folded in gently
Bread is dry
Make sure bananas are very ripe and sour cream (or yogurt) is added; check oven temperature is accurate
Undercooked center
Insert a toothpick; if wet batter clings, bake an additional 5‑10 minutes covered with foil
Cracked top
Place a sheet of aluminum foil over the loaf halfway through baking to prevent over‑browning
Storage
Refrigerator: Wrap tightly; lasts up to 5 days
Freezer: Slice and freeze in airtight bags for up to 3 months
Room temperature: Best kept refrigerated; room temp for a day only
Make-Ahead Tips
- Freeze individual slices wrapped in plastic and later thaw at room temperature
- Bread can be reheated in a toaster or microwave for a warm treat
Frequently Asked Questions
What is the cultural significance and history of banana bread in American cuisine?
Banana bread became popular in the United States during the 1930s Great Depression when home cooks sought ways to use overripe bananas that would otherwise go to waste, turning them into a sweet, quick‑bread staple that endures today.
What regional variations of banana bread exist within the United States?
Southern versions often add pecans or walnuts, while West Coast bakers may incorporate blueberries or coconut; some New England recipes use maple syrup for sweetness, and vegan adaptations replace eggs and dairy with flaxseed and plant‑based milks.
How is banana bread traditionally served in American households?
It is commonly sliced and served plain, toasted with butter, or paired with a spread of cream cheese; it also appears at brunch tables, coffee breaks, and as a comforting snack for kids after school.
During what occasions is banana bread typically enjoyed in American culture?
Banana bread is a go‑to treat for family gatherings, potlucks, holiday brunches, and as a comforting snack on rainy days; many families bake it for bake‑sales and school fundraisers.
What makes this banana bread recipe special compared to other quick‑bread recipes?
The combination of melted butter, a splash of oil, and sour cream (or Greek yogurt) creates an exceptionally moist crumb, while the optional chocolate adds a rich indulgence that sets it apart from basic banana loaf recipes.
What are the most common mistakes to avoid when making this banana bread?
Common errors include over‑mixing the batter, using under‑ripe bananas, skipping the sour cream, and baking at too high a temperature which can dry the crust before the interior sets.
Why does this recipe call for both butter and oil instead of just one fat?
Butter provides flavor and a slight caramel note, while oil contributes extra moisture without solidifying, resulting in a softer, more tender crumb than using butter alone.
Can I make this banana bread ahead of time and how should I store it?
Yes, bake the loaf, let it cool completely, then wrap tightly in plastic wrap or foil. Store in the refrigerator for up to five days or freeze sliced portions for up to three months.
What texture and appearance should I look for when the banana bread is done?
The top should be golden‑brown with a slightly cracked surface, and a toothpick inserted into the center should emerge clean or with just a few moist crumbs. The loaf should spring back lightly when pressed.
What does the YouTube channel Everything Just Baked specialize in?
The YouTube channel Everything Just Baked specializes in approachable, home‑cooked baked goods, offering step‑by‑step tutorials that focus on flavor, texture, and practical tips for everyday bakers.
How does the YouTube channel Everything Just Baked's approach to baking differ from other baking channels?
Everything Just Baked emphasizes simplicity, using minimal equipment and everyday ingredients, and often injects humor and relatable commentary, making the process feel less intimidating than the highly polished, technique‑heavy channels.
Last updated: September 6, 2026
