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+ servings
a loaf of banana bread with a slice cut out

Easy Banana Bread

Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 12
Author: Amy Duska


  • 3 ripe bananas mashed
  • 8 tablespoons butter melted
  • 1 egg
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups all purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon optional
  • ¼ teaspoon ground ginger optional


  • Preheat oven to 350°F and lightly grease a loaf pan with cooking spray or butter.
  • Whisk together the flour, baking soda, baking powder, salt, cinnamon and ginger in a small mixing bowl and set aside.
  • In a medium sized mixing bowl mash the bananas with a fork and then add the sugar, egg, sour cream, melted butter and vanilla extract and stir until well combined. Add the dry ingredients and stir until fully incorporated.
  • Pour the mixture into the greased loaf pan and bake for 1 hour. Check the bread at 50 minutes then continue to bake until a toothpick inserted into the center of the bread comes out clean.
  • Remove the pan from the oven and allow to cool for 10 minutes. Run a knife around the edges of the pan and transfer the bread to a cooling rack.


  • To Store: Keep the banana bread in an air-tight container for up to 5 days in the fridge.
  • To Freeze: Once completely cooled, wrap in a layer of plastic wrap and two layers of foil. Label and date the bread before putting in the freezer for up to 3 months.  Allow to thaw overnight in the fridge.
  • Ripen bananas in the oven by baking them at 300°F on a baking sheet for 30 minutes. Let cool before handling.


Serving: 1slice | Calories: 211kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 218mg | Potassium: 199mg | Fiber: 1g | Sugar: 16g | Vitamin A: 291IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg