The ONLY Banana Bread Base that you’ll need

The ONLY Banana Bread Base that you’ll need thumbnail

This banana bread is the one I make when I have overripe bananas on the counter and want something reliable, tender, and not overly sweet. It’s dense but tall, slices clean, and stays moist for days — the kind of loaf that feels bakery-style without being complicated. The secret? A mix of butter + neutral oil, sour cream for moisture, and just enough sugar to let the bananas shine.

Whether you’re baking for your family, gifting a loaf, or just craving something cozy, this is a go-to recipe I come back to again and again.

Why You’ll Love This Banana Bread

  • Moist but not greasy
  • Tall, domed loaf with a tender crumb
  • Not overly sweet
  • Customizable with nuts or chocolate
  • Stays soft for several days

Baking Tips for the Best Banana Bread

  • Mash bananas just until lumpy, not fully puréed — small banana bits help give the loaf structure.
  • Avoid overmixing once flour is added to keep the crumb tender.
  • The sour cream + butter combo is the secret to moisture that still slices cleanly.

Storage & Make-Ahead

  • Store at room temperature, tightly wrapped, for 2–3 days
  • Refrigerate for up to 5 days
  • Freeze individual slices for up to 2 months

You can find all tools I use in this video here.

Disclosure: This post contains affiliate links. I may earn a small commission at no extra cost to you.

Click HERE to watch the recipe video!

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Yield

1 standard loaf (9 × 5 inch loaf pan)

~4 servings per loaf

Please note: This recipe is measured in grams for best accuracy. Volume measurements (cups, teaspoons, tablespoons) are provided as a general guide and are not precisely scaled. Using a kitchen scale is highly recommended.

The ONLY Banana Bread Base that you’ll need
Prep15 mins
Cook55-60 mins
Ingredients
  • 210 grams (1 & 2/3 cups) all purpose flour
  • 4grams (3/4 tsp) baking soda
  • 4grams (1 tsp) baking powder
  • 4grams (3/4 tsp) salt
  • 1/2tsp cinnamon (optional)
  • 300grams (3 big bananas) mashed overripe bananas
  • 65 grams (1/3 cup) neutral oil
  • 65 grams (1/3 cup) melted unsalted butter
  • 100grams (1/2 cup) dark brown sugar
  • 40grams (3 tbsp) granulated sugar
  • 8 grams (2 tsp) vanilla extract
  • 60grams (1/4 cup) sour cream or full-fat yogurt
  • 2 large eggs
Instructions
  1. Preheat the oven to 350F (175C).
  2. Melt the butter and set aside to cool.
  3. In a bowl, whisk together all dry ingredients; set aside.
  4. In a larger bowl, mash the bananas and add all the wet ingredients, adding eggs one at a time.
  5. Fold dry ingredients into the wet with a spatula until no dry flour remains — don’t overmix (a few streaks are okay). Fold in any add-ins you like.
  6. Grease and line your loaf pan with parchment for easy lift-out.
  7. Scoop batter into the pan and tap gently to release air bubbles. Optional: Split a banana lengthwise and lay it on top for decoration.
  8. Bake for 50-60 minutes, until a toothpick comes out most clean (a few moist crumbs = perfect).
  9. Remove from the oven and let it cool in the pan for 15-20 mins before transferring to a wire rack.