Why Make This Recipe
Banana bread is a beloved classic that is simple to make and wonderfully delicious. This Best Banana Bread recipe stands out because it results in a super moist loaf that’s packed with flavor. It’s a fantastic way to use up overripe bananas, and it makes for a great snack or breakfast treat. Plus, you can customize it with nuts or chocolate chips according to your taste. Once you try this recipe, you’ll want to make it again and again!
How to Make Best Banana Bread
Ingredients
- 2 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup firmly packed brown sugar
- 2 large eggs (room temperature)
- 1/3 cup sour cream or plain yogurt (room temperature)
- 2 cups mashed bananas (about 4 large ripe bananas)
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans, walnuts, or chocolate chips (optional)
Directions
- Preheat your oven to 350°F and place the rack in the lower middle position. Grease an 8×5 inch loaf pan with butter or oil.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a mixing bowl, beat the butter and brown sugar on medium-high speed until it is pale and creamy (about 2 minutes).
- Beat in the eggs one at a time. Then mix in the sour cream, mashed bananas, and vanilla. Scrape the bowl as needed.
- Gradually add the dry ingredients and mix on low speed until just combined. If you want to add nuts or chocolate chips, fold them in at this stage.
- Pour the batter into the prepared loaf pan. Bake for 55-65 minutes until the top is golden brown and a toothpick inserted in the center comes out clean (a few dry crumbs are fine, but no wet batter). Cover with tinfoil if the top browns too quickly.
- Remove the pan from the oven and let the bread cool in the pan for 30 minutes. After that, cut into slices and enjoy!
How to Serve Best Banana Bread
Serve the banana bread warm or at room temperature. It pairs nicely with a spread of butter or cream cheese. You can also enjoy it plain or with your favorite jam. This bread tastes great with a cup of coffee or tea, making it a perfect choice for breakfast or an afternoon snack.
How to Store Best Banana Bread
To store banana bread, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for about 3 days. For longer storage, place it in the fridge or freeze it. If freezing, wrap it well and it will stay good for about 2-3 months. Just thaw overnight in the refrigerator before serving.
Tips to Make Best Banana Bread
- Use very ripe bananas for the best flavor and moisture.
- You can mash the bananas with a fork or a potato masher for a chunky texture if you prefer.
- Don’t overmix the batter. Stop mixing as soon as the dry ingredients are incorporated to keep the bread tender.
- If you don’t have sour cream, plain yogurt is a great substitute.
Variation
For a change, you can add different spices like nutmeg or cardamom for a warm flavor. You can also try adding dried fruits or swapping out nuts for chocolate chips for a sweeter version.
FAQs
Q: Can I use frozen bananas?
A: Yes! Frozen bananas work great for banana bread. Just let them thaw first, and then mash them.
Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it is a blend that works well for baking.
Q: What should I do if the bread sinks in the middle?
A: This can happen if the batter is overmixed or if it didn’t bake long enough. Make sure to mix gently and check the bread towards the end of the baking time.
Best Banana Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A super moist and flavorful banana bread that’s perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup firmly packed brown sugar
- 2 large eggs (room temperature)
- 1/3 cup sour cream or plain yogurt (room temperature)
- 2 cups mashed bananas (about 4 large ripe bananas)
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans, walnuts, or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F and place the rack in the lower middle position. Grease an 8×5 inch loaf pan with butter or oil.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a mixing bowl, beat the butter and brown sugar on medium-high speed until pale and creamy (about 2 minutes).
- Beat in the eggs one at a time. Then mix in the sour cream, mashed bananas, and vanilla, scraping the bowl as needed.
- Gradually add the dry ingredients and mix on low speed until just combined. If desired, fold in nuts or chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 55-65 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let the bread cool in the pan for 30 minutes. Cut into slices and enjoy.
Notes
Use very ripe bananas for the best flavor. You can substitute sour cream with plain yogurt if needed.