Classic Banana Bread

Classic Banana Bread

5 from 1 review

This classic banana bread is quick, and easy to make. It’s a nutty, moist bread full of bananas with hints of cinnamon and nutmeg.


Units Scale
  • 3 large overripe bananas (or 4 small bananas), lightly mashed
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/2 cup sour cream, full fat or plain yogurt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 teaspoon nutmeg (optional)
  • 1/4 teaspoon salt
  • 1 cup toasted pecans


  1. Preheat oven to 350˚F. Line a loaf pan with parchment paper and set aside.
  2. In a large bowl combine mashed bananas, sugar, vegetable oil, sour cream, and eggs. Mix by hand just until ingredients are combined (don’t overmix).
  3. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix to combine. Add to the banana mixture, and mix until just combined (don’t overmix, it’s okay if you see a few lumps). Add toasted pecans and fold in.
  4. Pour batter into loaf pan.
  5. Bake for approx. 1 hour or until a toothpick inserted in the centre comes out clean.
  6. Let bread cool on a cooling rack for 10 minutes before serving.


Bread will last 3-4 days stored in an airtight container or freeze for up to a month.


Keywords: Banana Bread, Loaf, Quick Bread, Banana

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