Easy Banana Bread Recipe

Everybody has a banana bread recipe—but we wanted one that truly stood out. So the Epicurious Test Kitchen baked and analyzed several of the highest-rated loaves in our archives, borrowing the best elements from each to create a version that’s tender, richly flavored, and reliably foolproof.

Sour cream gives the crumb subtle tang and structure, while plenty of very ripe bananas deliver concentrated flavor. The batter will nearly fill a standard 9x5" loaf pan—that’s what gives this quick bread its generous height—so bake until a tester inserted in the center comes out clean or with a few moist crumbs. Let the loaf cool completely before slicing for the best texture.

Toasted walnuts add crunch and balance, but the loaf is just as good without them. Simple, classic, and dependable, this is the banana bread you’ll come back to whenever those bananas on your counter start to look a little too freckled.

Tips for making the best banana bread

How ripe should bananas be?
The peel should be fully speckled and nearly all brown—or even black. The riper the fruit, the sweeter and more flavorful your bread will be. In the Test Kitchen, we let bananas ripen until nearly fermented (they’ll smell almost boozy). Roasting or microwaving a yellow banana can work in a pinch, but the banana flavor won’t be as pronounced as a loaf made with truly ripe fruit.

Why is my banana bread dense or gummy?
The most likely causes of overly moist banana bread are using too much banana or underbaking. For the best texture, weigh your bananas; you want 13 oz. (369 g) of unpeeled ripe banana. Make sure to bake until the center of the loaf is fully set (an instant-read thermometer should read between 205°F and 210°F). Cooling completely before slicing also helps the crumb firm up.

Can I substitute yogurt for sour cream?
Yes. Full-fat Greek yogurt makes a good all-purpose sour cream substitute and helps maintain the loaf’s texture.

Can I reduce the sugar?
Many readers who say they prefer a less-sweet banana bread report reducing the brown sugar to ¾ cup (packed; 150 g)—some use even less—with success. Upon retesting the recipe in February 2026, we still recommend a full cup for the most flavorful, moist loaf.

Can I add chocolate, spices, or skip the nuts?
Skip the walnuts for a nut-free loaf, or swap them for toasted pecans, pistachios, or hazelnuts. Fold in ½ cup chopped chocolate (or try our favorite chocolate chip banana bread variation). If you like a more dynamic banana bread, whisk up to 1 tsp. cinnamon or cardamom or ¼ tsp. nutmeg or cloves into the dry ingredients.