This old fashioned banana bread is so easy and is made with sour cream and brown sugar—tastes just like Grandma’s banana bread!
Old fashioned banana bread is moist and perfect with nuts or without. I usually make it without, just because that’s the way my family prefers.
This recipe makes two loaves, so you can cut it in half if you want to make just one. Or make two and give some away.
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Chocolate Chip Banana Bread – this is an easy banana bread recipe that’s full of dark, melty chocolate chips!
Banana bread makes a great housewarming or Christmas gift and it’s perfect for the Southern tradition of taking something to a family when a baby’s been born or a loved one has passed.
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- Loaf pans or dish – I use these regular old Pyrex dishes
- All-purpose flour
- Brown sugar
- Baking soda
- Baking powder
- 6 bananas
- Sour cream
- Unsalted butter
- Vanilla – this is my favorite vanilla!
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How to make old fashioned banana bread
Cook’s Tip: Start with very ripe bananas, with brown speckles but not completely brown.
Step 1. Preheat oven to 350°. Grease and flour two 9×5 loaf dishes.
Step 2. Whisk flour, sugars, soda, salt and baking powder in large bowl. In a separate large bowl, mash bananas. Add sour cream, butter, vanilla, and eggs to the bananas. Whisk until well blended.
Step 3. Gently fold the bananas into the flour just until all flour has been incorporated. Pour into prepared dishes and bake for about one hour.
Step 4. Check the banana bread after an hour with a toothpick and if still gooey then add 5 minutes, checking each time to see if the bread is done. When ready, the loaves will be a dark, golden brown and full of goodness.
I like to pop a slice of this old fashioned banana bread in the microwave and spread a little peanut butter on it. Yum! It’s filling and delicious.
Tips for the best banana bread
Banana bread does not need to be refrigerated. Just place it on a plate on the counter and cover with plastic wrap, or store in an airtight container. Your old fashioned banana bread will keep for several days.
If it starts to dry out a little, then just pop a piece in the microwave or toaster.
How to freeze banana bread
Wrap your loaves in aluminum foil or plastic wrap, then place in a large freezer bag. The loaves will keep with best flavor up to 4 months.
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- 4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 bananas, mashed (about 3 cups)
- 1 cup sour cream
- 2 sticks unsalted butter, melted and cooled
- 2 teaspoons vanilla
- 4 eggs
- Preheat oven to 350°. Grease and flour two 9x5 loaf dishes.
- Whisk flour, sugars, soda, salt and baking powder in large bowl.
- In a separate large bowl, mash bananas. Add sour cream, butter, vanilla, and eggs to the bananas. Whisk until well blended.
- Gently fold the bananas into the flour just until all flour has been incorporated. Pour into prepared dishes and bake for about one hour.
- Check after an hour with a toothpick and if still gooey then add 5 minutes, checking each time to see if the bread is done.
- When ready, the loaves will be a dark, golden brown.
Nutrition Information:Yield: 24 Serving Size: 1 slice
Amount Per Serving: Calories: 248Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 57mgSodium: 205mgCarbohydrates: 35gFiber: 1gSugar: 16gProtein: 4g
Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.
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