Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper if desired.
In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract and mix until well combined.
Stir in the mashed bananas and sour cream or yogurt.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring just until combined. Don’t overmix the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for approximately 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool further before slicing.
Tips for the Best Banana Bread
Use bananas that are very ripe with plenty of brown spots. The riper the bananas, the sweeter and more flavorful your bread will be.
Don’t overmix the batter after adding the flour. A few small lumps are perfectly fine, and gentle mixing helps keep the finished loaf tender.
For an extra-rich loaf, you can fold in chopped walnuts, pecans, or chocolate chips before baking.
Serve slices warm with butter, or enjoy them on their own with a cup of coffee or tea.
Soft, moist, buttery, and full of real banana flavor—this is the kind of homemade banana bread that disappears quickly!
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