There’s something about the smell of banana bread baking that gently pulls you away from whatever you’re doing. I remember one afternoon, distracted by a half-finished book and the hum of everyday noise, when the sweet scent seeped through the door. It wasn’t just any banana bread—it was the old fashioned kind, dense and moist, with just the right hint of vanilla and a tang from sour cream. I couldn’t resist sneaking a warm slice, the crumb tender and slightly buttery, melting softly on my tongue. The moment wasn’t perfect—I knocked over a glass trying to reach for the loaf, and had to pause to clean up—but that minor mess made the treat taste even better, like a little secret reward for the effort.
It’s the kind of banana bread that feels both familiar and a little indulgent, perfect for quiet afternoons or sharing with friends when you want to offer something homemade without fuss.
- Classic texture and flavor that embraces the nostalgia of old recipes.
- Moistness comes from sour cream, making it less dry than many quick breads.
- Simple to mix up but takes a full hour to bake—perfect for a slow afternoon.
- It’s not flashy, and that’s kind of the point. It’s honest and comforting.
If you’re hesitant about baking banana bread because you’re worried it might be dry or bland, this recipe gently proves otherwise. Just don’t expect it to wow with fancy ingredients—it’s the straightforward, dependable kind that wins you over slowly.
Print
Old Fashioned Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 8 slices 1x
Description
A classic old fashioned banana bread recipe that’s moist, flavorful, and easy to make. Perfect for using up ripe bananas and enjoying a comforting homemade treat.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1/2 cup sour cream
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the mashed bananas and sour cream to the wet ingredients and mix until combined.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Kitchen Notes: I usually use a simple loaf pan without fuss, and it works every time. Slices are great on their own, but I like to spread a little butter or peanut butter for extra richness. If you want to shake it up, adding a handful of chopped walnuts or a sprinkle of cinnamon feels natural—though I haven’t tested all variations, so results may vary. Sometimes I swap sour cream for Greek yogurt when that’s what I have handy, and it still turns out nicely. It’s a forgiving recipe, which I appreciate on busy days.
FAQ
Can I freeze leftover banana bread? Yes, it freezes well wrapped tightly in plastic wrap and a freezer bag for up to three months. Just thaw at room temperature before enjoying.
How ripe should the bananas be? The riper, the better—think brown spots and softness. That’s when the bananas are sweetest and most flavorful for baking.
Is the sour cream necessary? It helps keep the bread moist and tender, but you can try substituting with yogurt or even buttermilk if needed.
Next time you find yourself with a few overripe bananas and a craving that won’t quit, this old fashioned banana bread will be waiting. It’s a simple pleasure worth the wait.