Six Banana Bread

This six banana bread is moist, rich, and bursting with banana flavor! That’s right, I use twice as many bananas for a bold-tasting loaf that stands out from other recipes. It’s simply irresistible, and it’s ready in just over an hour!

If you love banana bread, this six banana bread is about to become your new favorite. It takes everything you love about a classic banana bread and turns the banana dial all the way up, giving you a loaf that’s intensely banana-forward, deeply moist, and packed with chocolate chips in every slice. It’s rich and dense in the best possible way, without ever feeling heavy.

This recipe was born for those moments when bananas on the counter are getting spottier by the hour (or when your freezer stash is getting out of hand). By doubling the banana amount in our buttermilk banana bread and swapping in sour cream, the loaf stays tender, plush, and loaded with flavor. Reducing the butter just enough keeps everything balanced, letting the bananas really shine.

And yes, there are six bananas in the loaf — plus an optional seventh sliced on top for good measure. It’s bold, unapologetic banana bread that’s anything but subtle, and exactly the kind of bake that makes your kitchen smell incredible, and your banana problem disappear fast.

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5 stars (12 ratings)

Six Banana Bread Recipe

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

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This six banana bread is moist, rich, and bursting with banana flavor! That's right, we use double the amount of bananas for a bold-tasting loaf that stands out among other recipes out there. It's simply irresistible, and it's ready in just over an hour!

16

Ingredients

• ▢ 2 ½ cups all-purpose flour
• ▢ 2 teaspoons baking soda
• ▢ ½ teaspoon salt
• ▢ 6 medium bananas
• ▢ 2 large eggs
• ▢ ½ cup sour cream
• ▢ ½ cup EACH: granulated sugar and brown sugar
• ▢ ¼ cup melted butter
• ▢ 1 teaspoon vanilla
• ▢ ½ cup chocolate chips
• ▢ Optional: 1 extra banana for decorating the top

Instructions 

• Preheat your oven to 350 degrees Fahrenheit. Grease a 5"x9" loaf pan. In a medium-sized bowl, whisk the flour, baking soda, and salt.
  2 ½ cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt
  
• In a large bowl, mash the bananas then whisk in the eggs, sour cream, both the sugars, melted butter, and vanilla.
  6 medium bananas, 2 large eggs, ½ cup sour cream, ½ cup EACH: granulated sugar and brown sugar , ¼ cup melted butter, 1 teaspoon vanilla
  
• Mix the dry ingredients with the wet ingredients until they are just combined. Fold in the chocolate chips. Do not over-mix the batter.
  ½ cup chocolate chips
  
• Pour the batter into the loaf pan and smooth out the top. Optional: split a banana vertically down the middle then press it into the top of the batter, cut side facing up.
  Optional: 1 extra banana for decorating the top
  
• Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. Check the bread after 45 minutes and if it is golden brown on top, tent it loosely with a piece of foil to prevent it from browning too much. Let it cool for 10 minutes in the loaf pan then remove it and cool it completely on a wire rack before slicing it.
  

Notes

Bananas: This banana bread calls for 6 medium bananas, which is equal to about 2 cups of mashed bananas. For the best results, I recommend measuring the mashed bananas. If it’s not quite 2 cups, you can add a little sour cream to make up the difference. If it’s a little more than 2 cups, reduce the sour cream amount. 

Baking time: I found that this moist banana bread takes a little longer to cook than most. Check yours after 60 minutes, but plan for it to take longer. When it’s done, the top should look set and not giggle at all. You can check it using an instant-read thermometer. Insert it into the top third of the loaf. It is done when the thermometer reads 205 degrees Fahrenheit. 

Nutrition

Serving: 1 slice, Calories: 236kcal (12%), Carbohydrates: 43g (14%), Protein: 4g (8%), Fat: 6g (9%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 33mg (11%), Sodium: 252mg (11%), Potassium: 239mg (7%), Fiber: 2g (8%), Sugar: 22g (24%), Vitamin A: 174IU (3%), Vitamin C: 4mg (5%), Calcium: 35mg (4%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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