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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!
Here's a six banana bread recipe that's perfect for banana lovers! Each irresistible slice is loaded with moist bananas and melt-in-your-mouth chocolate chips.
This recipe is based on our delicious buttermilk banana bread recipe but we've tweaked it to include double the amount of bananas. The result? A moist, dense banana bread with double the banana flavor!
It's just the recipe you need for those times when you've got a bunch of ripe bananas on your counter getting spottier by the minute. If you've got frozen bananas piling up in your freezer, those work great, too. If you're a fan of banana bread, we recommend you run (don't walk) to your kitchen to make this doubly delicious six banana bread. You can thank us later!
What is six banana bread?
This recipe is called ‘six banana bread' because it's made with six ripe bananas! That's right, we doubled the amount of bananas in this recipe for a loaf with big, bold banana flavor, and a super moist texture. This really is a wonderfully moist banana bread recipe.
This is not an underwhelming banana bread by any stretch. It's intense in the most delicious kind of way, and dense without being heavy.
We also add an extra banana on top for decoration, so you could even call this a seven banana bread recipe!
Six banana bread ingredients
This banana bread recipe is based on our popular buttermilk banana bread recipe. In addition to doubling the bananas, we also swap the buttermilk for sour cream since most of us have sour cream in our fridge. To balance out the liquid, we reduced the amount of butter and only used ½ cup of sour cream.
Here's everything you need to make it:
- All-purpose flour + baking soda + salt – banana bread basics!
- Bananas – grab a whole bunch of spotty bananas! You'll need 6 medium-sized ripe bananas which equals about 2 cups when mashed. Since bananas can vary in size, we recommend measuring the amount of mashed banana (see notes in the recipe card).
- Eggs – if you have time to let your eggs come to room temperature, they will incorporate better into the batter. It's not necessary, but it can help with the overall baking process.
- Sour cream – we like the creaminess of regular sour cream but you can use light if that's what you have on hand.
- Granulated sugar and brown sugar – we've experimented with different sugars and have found that the mix of granulated sugar and brown sugar gives banana bread a nice sweetness and texture.
- Melted butter – real, unsalted melted butter gives this loaf richness and moisture.
- Vanilla – pure vanilla extract works as a flavor enhancer helping to bring out the banana flavor.
- Chocolate chips – these are optional, but we sure love them!
- Banana – we used an extra banana for topping the bread, but this is totally optional.
How to make banana bread with six bananas
This super moist six banana banana bread is easy to make with a bunch of ripe bananas and a few simple ingredients. Here's how we make it:
- While your oven is heating, prepare your pan and whisk the dry ingredients together in a mixing bowl.
- In another large bowl, mash the bananas and mix in the other wet ingredients.
- Fold the flour mixture into the wet ingredients until just combined. Then, add the chocolate chips.
- Pour the batter into the pan and top with a banana sliced vertically down the center (cut side up).
- Bake it until it's golden on top and a toothpick inserted into the center comes out clean. It may take a little longer to bake than other banana bread recipes because it's more moist.
When to serve six banana bread
Enjoy a slice (or two) of this six banana bread as an afternoon snack, quick breakfast on the go, or late-night dessert. It's delicious with coffee or tea or topped with a scoop of vanilla ice cream.
It's always a hit at potlucks and brunches, it tucks easily into lunch boxes, and it makes a delicious food gift, too!
How many bananas are in one cup?
This banana bread calls for 6 medium bananas which is equal to about 2 cups of mashed bananas. For the best results, we recommend measuring the mashed banana. 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 amount of sour cream.
Can I use frozen bananas in this recipe?
Absolutely! Just be sure to defrost them and remove any excess moisture before mashing them. If you forget to take them out of the freezer in time, don't fret! Place them in the oven for 10 minutes or so while it preheats to speed up the defrosting process.
Can I use yogurt instead of sour cream?
Yes! We recommend using full-fat Greek yogurt for its thick consistency.
How long does it keep at room temperature?
When stored in a sealed bag or airtight container, banana bread will keep at room temperature for up to 5 days.
Can I freeze banana bread?
Definitely! Banana bread freezes really well and you can freeze it whole or sliced. Make sure it's cooled completely then wrap it or store it in an airtight container in your freezer for up to three months!
What size of loaf pan should I use?
We use a 9×5-inch loaf pan. If you have a smaller one, we recommend filling it only ¾ full and then making muffins with the leftover batter.
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 6 medium bananas (2 cups)
- 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
- 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.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.