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Easy Banana Loaf (The banana loaf with the blackest bananas)

Elowen

Elowen

June 20, 2026

A simple homemade banana loaf made with very ripe bananas, brown sugar and sour cream or yoghurt for a soft, moist crumb. No mixer is needed, making it an easy way to use up heavily spotted bananas.

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Sliced homemade banana loaf on a wooden board, moist dense crumb visible, very ripe bananas and a butter knife nearby

Why Very Ripe Bananas Make the Difference

  • Heavily spotted bananas mash easily and bring stronger banana flavour and natural sweetness to the batter.
  • Brown sugar and sour cream or plain yoghurt add moisture, helping the baked loaf keep a soft crumb rather than turning dry.
  • Melted butter means there is no need to cream butter and sugar with an electric mixer before making the batter.
  • Once the flour goes in, the batter only needs folding until the dry streaks disappear; keeping the mixing brief helps the finished loaf stay tender.

What Gives This Loaf Its Moist Crumb

Very ripe bananas provide most of the flavour, while brown sugar, melted butter and sour cream or plain yoghurt help keep the crumb soft. The remaining ingredients are straightforward baking staples that give the loaf structure, lift and gentle spice.

Overhead flat-lay of easy banana loaf ingredients: very ripe black-spotted bananas, brown sugar, eggs, flour, melted butter, and cinnamon

  • Plain flour (or 2 cups) – Provides the structure of the loaf. Measure it accurately and avoid adding extra flour, which can make the crumb dry.

  • Bicarbonate of soda (baking soda) – Works with the acidity in the sour cream or yoghurt to help the loaf rise.

  • Salt – Balances the sweetness and enhances the banana flavour.

  • Ground cinnamon (optional) – Adds a gentle warmth that pairs well with banana.

  • –4 overripe bananas – Very ripe bananas provide moisture, sweetness and banana flavour.

  • Unsalted butter, melted (or ½ cup) – Adds richness, moisture and a buttery flavour while keeping the crumb tender.

  • Brown sugar (or ¾ cup) – Adds sweetness, moisture and caramel notes.

  • Large eggs – Provide structure and help bind the batter.

  • Vanilla extract – Adds a subtle vanilla flavour that complements the banana.

  • Sour cream or plain yoghurt (or ⅓ cup) – Adds moisture and acidity, helping to keep the crumb soft.

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How to Make Banana Loaf

Step 1: Preheat Oven & Line Tin

Preheat the oven to 175°C (350°F / 155°C fan). Line a 23 × 13cm (9 × 5-inch) loaf tin with baking parchment, leaving an overhang on the long sides so the loaf can be lifted out easily.

Step 2: Mash Bananas

Place the peeled bananas in a large bowl and mash them with a fork until mostly smooth. Leave a few small pieces if you prefer a little texture in the finished loaf.

Close-up action shot of overripe black bananas being mashed with a metal fork in a ceramic bowl

Step 3: Whisk Wet Ingredients

Add the eggs, melted butter, brown sugar, vanilla and sour cream or plain yoghurt to the mashed bananas. Whisk until evenly combined and glossy.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the plain flour, bicarbonate of soda, salt and cinnamon.

Step 5: Fold Wet & Dry Together

Fold the dry ingredients into the banana mixture in two additions, stopping as soon as no dry streaks of flour remain. The batter should be thick and slightly lumpy.

Action shot of a spatula folding dry flour into moist banana batter in a glass bowl, no berries visible

Step 6: Transfer to Tin

Transfer the batter to the prepared loaf tin and level the top with a spatula. Tap the tin once gently on the worktop to release any large air pockets.

Angled close-up of thick banana loaf batter poured into a parchment-lined metal loaf pan ready for the oven, plain top

Step 7: Bake Loaf

Bake for 55–65 minutes. If the top is browning too quickly after about 45–50 minutes, cover it loosely with foil.

Step 8: Test for Doneness

Insert a skewer into the centre of the loaf. It should come out clean or with a few moist crumbs rather than wet batter.

Step 9: Cool & Slice

Leave the loaf in the tin for 10 minutes, then lift it out using the baking parchment and transfer it to a wire rack. Allow it to cool completely before slicing.

Watch How to Make Easy Banana Loaf (The banana loaf with the blackest bananas)

Keep the Batter Thick and Slightly Lumpy

This batter should remain thick and slightly lumpy when spooned into the tin. Overmixing once the flour is added develops gluten quickly, which can make the loaf dense and rubbery rather than soft. Fold in the dry ingredients in two additions, stopping as soon as no dry streaks of flour remain.

A natural crack along the centre of the loaf is normal as the batter rises in the oven. If your loaf rises unevenly, check that your oven rack is level and the tin is centred in the oven.

Storage & Freezing

Allow the loaf to cool completely before storing. For short-term storage, keep the loaf well wrapped at room temperature for up to 3 days; the flavour and texture may become slightly more settled by the following day. Refrigeration can firm and dry the crumb, so freezing is usually a better option for longer storage.

To freeze, slice the cooled loaf and wrap individual slices tightly in cling film or foil for up to 3 months. Thaw at room temperature or warm gently in a toaster or microwave before serving.

Walnuts, Chocolate Chips and Simple Swaps

Fold in up to ½ cup of chopped walnuts, pecans or dark chocolate chips before baking. Cinnamon can be paired with a small amount of cardamom for a warmer spiced loaf. A suitable 1:1 gluten-free baking blend may work, although the texture can differ from the standard loaf.

Serving the Banana Loaf

Serve the loaf plain or with a little salted butter. Individual slices can also be lightly toasted before serving.

Easy Banana Loaf (The banana loaf with the blackest bananas)

Easy Banana Loaf (The banana loaf with the blackest bananas)

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By Elowen Vance•Medium

A simple homemade banana loaf made with very ripe bananas, brown sugar and sour cream or yoghurt for a soft, moist crumb!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Yield / Servings
10 Servings

Equipment Needed

  • 23 × 13cm (9 × 5-inch) loaf tin
  • Baking parchment
  • Two mixing bowls
  • Whisk and rubber spatula
  • Fork or potato masher
  • Wire cooling rack
  • Skewer for testing

Ingredients

Adjust yield quantities or check items off as you prep.

Scale:

Instructions

  1. Preheat oven to 175°C (350°F). Line a 23 × 13cm (9 × 5-inch) loaf tin with baking parchment.
  2. In a large bowl, mash the bananas with a fork until mostly smooth.
  3. Add eggs, melted butter, brown sugar, vanilla and sour cream or yoghurt to the bananas; whisk until smooth.
  4. In a separate bowl, whisk together flour, bicarbonate of soda, salt and cinnamon.
  5. Gently fold the dry ingredients into the banana mixture in two additions, stopping when no dry flour remains.
  6. Transfer batter to the prepared loaf tin, level the top and tap once on the worktop.
  7. Bake for 55–65 minutes, tenting loosely with foil after 45–50 minutes if browning too quickly.
  8. A skewer inserted into the centre should come out clean or with moist crumbs.
  9. Cool in the tin for 10 minutes, then lift onto a wire rack to cool completely before slicing.

Nutrition Information

Per ServingServing: 1 slice
Calories
265kcal
Total Fat
11g
Protein
4g
Carbohydrates
38g
Dietary Fiber2g
Total Sugars20g
Sodium210mg
Calcium40mg
Iron1.4mg

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Frequently Asked Questions

Yes. Thaw frozen bananas completely before mashing. If they release an unusually large amount of watery liquid, use the recipe's normal batter consistency as your guide rather than adding everything automatically.
A loaf can sink if the centre has not fully set before it is removed from the oven. Bake within the stated range and check the centre with a skewer before taking it out.
Yes. Fold in up to ½ cup of chopped walnuts, pecans or dark chocolate chips along with the dry ingredients. Toasting the nuts first in a dry frying pan gives a deeper toasted flavour.
Sour cream or plain yoghurt adds moisture and natural acidity, which helps keep the crumb soft and tender.
Allow the loaf to cool completely, then wrap it tightly in baking parchment, cling film or foil and keep it at room temperature. Freezing individual slices is the best option for longer storage.

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Easy Banana Loaf (The banana loaf with the blackest bananas)