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Amish Banana Bread Recipe

Amish Banana Bread

iamwinfred
This Amish Banana Bread is a timeless, old-fashioned quick bread that delivers everything you want in a homemade loaf — an ultra-moist, tender crumb, deep natural banana sweetness, and warm hints of cinnamon and nutmeg in every bite. Made with very ripe bananas, real butter, and full-fat sour cream, this recipe stays true to the simple, wholesome Amish baking tradition that turns humble pantry ingredients into something truly extraordinary. It comes together in one bowl with no mixer required, making it as easy to prepare as it is satisfying to eat.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 12 slices
Calories 230 kcal

Equipment

  • 9x5 inch loaf pan Metal preferred for even baking
  • Large mixing bowl
  • Medium mixing bowl
  • Fork or potato masher For mashing bananas
  • Whisk
  • Rubber spatula or wooden spoon
  • Parchment paper For easy loaf removal
  • Measuring cups and spoons
  • Toothpick or cake tester For checking doneness
  • Wire cooling rack

Ingredients
  

  • 3 very ripe medium bananas About 1 to 1¼ cups mashed; skins should be heavily spotted or black for best flavor
  • ½ cup unsalted butter 113g / 1 stick; melted and slightly cooled
  • ¾ cup granulated sugar 150g
  • 2 large eggs Room temperature
  • 1 tsp pure vanilla extract
  • ½ cup full-fat sour cream 120g; full-fat plain Greek yogurt can be substituted
  • 1½ cups all-purpose flour 190g; spoon into measuring cup and level off — do not scoop
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg

Optional Add-In

  • ½ cup walnuts 60g; chopped; traditional addition — omit if preferred

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan, line with a parchment paper strip leaving an overhang on the long sides, and grease the parchment as well.
  • Peel the 3 ripe bananas and mash them thoroughly in a large mixing bowl using a fork or potato masher until mostly smooth with just a few small lumps — you should have about 1 to 1¼ cups of mashed banana.
  • Add the melted butter, granulated sugar, room-temperature eggs, vanilla extract, and sour cream to the mashed bananas, whisking after each addition until the mixture is smooth and fully combined.
  • In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined and no clumps remain.
  • Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined — about 10–12 folds — then fold in the chopped walnuts if using. Do not overmix.
  • Pour the batter into the prepared loaf pan, smooth the top, and bake on the center rack for 60–65 minutes, tenting loosely with foil after 50 minutes if the top is browning too quickly.
  • Insert a toothpick into the center of the loaf — it should come out clean or with just a few moist crumbs. If wet batter appears, return to the oven and check every 5 minutes.
  • Cool the loaf in the pan for 10–15 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool for at least 30 more minutes before slicing with a serrated knife.

Notes

  • Use very ripe bananas: The blacker the peel, the sweeter and more flavorful your bread will be. If your bananas aren't ripe, bake them unpeeled at 300°F for 15–20 minutes until the skins turn black.
  • Don't skip the sour cream: Full-fat sour cream is the key to the ultra-moist crumb in this recipe. Full-fat plain Greek yogurt is the best substitute if needed.
  • Measure flour correctly: Spoon flour into your measuring cup and level it off with a straight edge. Scooping directly from the bag packs in extra flour and can make the bread dry and dense.
  • Room temperature ingredients: Let your eggs and sour cream sit at room temperature for 30 minutes before baking — they blend more smoothly and contribute to a better final texture.
  • Do not overmix: Fold the batter until just combined. Overworking the batter develops gluten and results in a tough, dense loaf.
  • Let it cool before slicing: The crumb continues to set as the loaf cools. Slicing too early leads to a gummy center even when the bread is fully baked — wait at least 30 minutes after removing from the pan.
  • Storage: Wrap tightly in plastic wrap and store at room temperature for up to 3–4 days, or refrigerate for up to 7 days. Bring refrigerated slices to room temperature before eating for the best texture.
  • Freezing: Wrap the cooled loaf (or individual slices) in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight at room temperature or microwave individual slices for 15–20 seconds.
  • Variations: Fold in ½–¾ cup chocolate chips, raisins, or swap walnuts for pecans. For a streusel topping, mix ¼ cup each flour, brown sugar, and cold butter with cinnamon and crumble over the batter before baking.
  • Brown butter upgrade: For extra depth of flavor, brown the butter in a saucepan over medium heat until golden and nutty-smelling before adding it to the batter.

Nutrition

Serving: 1SliceCalories: 230kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gCholesterol: 55mgSodium: 190mgPotassium: 160mgFiber: 1gSugar: 17gVitamin A: 6IUVitamin C: 4mgCalcium: 4mgIron: 6mg
Keyword amish banana bread, banana bread with sour cream, easy banana bread recipe, moist banana bread, old fashioned banana bread
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