I know you have dying bananas so save this round pan banana bread recipe! I’m going to change the way you make banana bread FOREVER.

First, I’m a plain or nut BBer. No chocolate for me. Weird, right? ??Do you like your banana bread with nuts or chocolate chips or PLAIN?


Why do I care which pan you use?

? Because these babies bake in HALF the time.

? And if you have many kids you know there is less fighting and waste when pieces are uniform and nobody gets the “heel.” These look lovely + make even slices.

? Plus you can freeze one or gift it to a neighbour!

Round Pan Banana Bread


Yields 2 pans (24 small slices)


  • 2 cups AP or whole wheat flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ cup butter, softened
  • ¾ cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup sour cream or yogurt
  • 4-5 ripe to overripe bananas, mashed
  • Optional: ½-¾ cup chopped walnuts or pecans, or chocolate chips


  1. Preheat oven to 350 degrees F. Lightly grease 2 standard 9” round cake tins.
  2. Combine flour, baking powder, salt & cinnamon. Stir well.
  3. In a large bowl or your stand mixer, beat butter and sugar until creamy. Beat in eggs one at a time. Add sour cream & vanilla, then bananas.
  4. Add dry mix in 2-3 batches and beat on low or stir until just combined. Don’t over beat!
  5. If using nuts or chocolate chips, stir in.
  6. Divide mix between pans equally. Bake 20-25 minutes until lightly browned and toothpick comes out clean when inserted.
  7. Cool 5 minutes then remove from pans to cool fully. DEVOUR.