Pioneer Woman Banana Bread Recipe

Pioneer Woman Banana Bread is like the soft sweater of baking — warm, sweet, not too fancy, but just what you needed. It’s buttery, banana-rich, and super soft thanks to sour cream (yes, really). You can make it with stuff you’ve already got. Big plus? Makes your house smell like a bakery trying to win you back.

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Ingredients Needed

2 sticks butter: room temp-ish. You know, soft but not melting into a puddle.
1½ cups + 2 Tbsp sugar: yeah, it’s a lot. That’s why it’s good.
3 whole eggs: add them one at a time or it gets weird and curdly.
1½ cups mashed ripe bananas: the browner, the better. Like, fruit-fly brown. Trust me.
4 cups + 2 Tbsp flour: it’s a big loaf. This isn’t dainty banana bread.
1 tsp baking soda: helps it rise just enough.
1½ tsp baking powder: because we like a little insurance policy on fluff.
1½ cups sour cream: I KNOW. But it makes it moist and rich and… yeah. It’s non-negotiable.

How To Make Pioneer Woman Banana Bread

Preheat + prep your pan:
Set your oven to 350°F. Grease and flour a bundt pan like your life depends on it — or you’ll never get it out clean. Don’t ask how I know.

Cream the butter and sugar:
Use a mixer. Beat them until fluffy-ish. Takes about 2–3 mins. Don’t rush this — it’s where the texture starts. Add eggs one at a time. Beat after each. Don’t just dump them in. It’ll break the batter. I’ve done that. It’s ugly.

Add the bananas:
Mash them first. I use a fork. Lumpy is fine. Mix them into the batter. It’ll smell like actual banana heaven at this point. Like banana pudding meets cake.

Mix the dry stuff separately:
Flour, baking soda, baking powder — all in a bowl. Stir with a spoon. Nothing wild.

Alternate dry + sour cream into the batter:
Start with flour. Then sour cream. Then flour again. Like a weird little waltz. Don’t overmix. It should be thick but scoopable. Kind of like cookie dough but smoother.

Pour + bake:
Dump it into the bundt pan. Smooth the top (or don’t — it kind of levels out). Bake for 1 hour and 10 minutes. Check it around 1:05. Toothpick test is your friend.

Cool + slice + butter it up:
Let it sit for like 10 minutes in the pan, then flip it onto a rack. If it breaks in half, that’s life. Still tastes amazing. Eat warm with soft butter — or cream cheese if you’re a monster (a delicious one).

Recipe Tips

No sour cream? Sub with plain Greek yogurt. Still works, but sour cream hits different.
Bundt pan issues? Grease it like you mean it. And flour it after. No skipping.
Wanna go fancy? Toss in a handful of chocolate chips or walnuts. Or cinnamon. But then it’s not quite “Pioneer Woman” anymore.
It freezes great. Wrap in foil, then in a freezer bag. Thaw overnight and toast slices like banana cake toast.

How to Store & Reheat

Room Temperature: Cover with foil or plastic wrap. Stays good for 3 days.
Fridge: Keeps well for about a week. Still soft if you warm it up.
Freezer: Freeze slices individually. Reheat in toaster or low oven at 300°F for 10 mins.

Nutrition Facts (Approx. per slice, makes 12)

Calories: 410
Sodium: 240mg
Protein: 5g
Fat: 21g
Carbs: 52g
Fibre: 2g
Sugar: 26g

FAQs

Can I use oil instead of butter?

Technically, yes — but you’ll lose that rich flavour. Butter = better here.

Can I make Pioneer Woman Banana Bread in loaf pans?

Yep. Use two standard loaf pans. Bake time drops to around 50–55 minutes.

What if I don’t have sour cream?

Greek yogurt works. Just make sure it’s plain and full-fat for best results.

Can I add nuts or chocolate chips?

Totally. Add about ¾ cup. Fold in at the very end.

Why did my banana bread sink in the middle?

Usually means it wasn’t fully baked or was overmixed. Or both. Been there. Ate it anyway.