Cakes & Cupcakes
Best Ever Banana Bread
Incredibly moist banana bread with brown sugar, sour cream, and optional walnuts. This easy one-bowl recipe is the only banana bread you will ever need.
The Banana Bread That Made Me Stop Searching
I have been obsessively testing banana bread for years, and this recipe is the one that finally made me stop. The blend of granulated and brown sugar creates a deeper, caramelized sweetness. The sour cream adds moisture and a subtle tang that keeps the bread from being one-dimensionally sweet. And using melted butter means you can make this entire recipe in one bowl with nothing more than a fork and a spatula.
Baker’s Tips
- Use bananas that look like they should be thrown away — peels that are almost entirely brown or black. As bananas ripen, starches convert to sugars, giving you more natural sweetness and flavor.
- Fold the flour in gently and stop as soon as it disappears. Overmixing activates the gluten and turns a tender bread into something chewy and tough.
- If adding walnuts, toast them first at 350°F for 5-7 minutes. Toasted walnuts have deeper flavor and crunchier texture that holds up better in the bread.
- The flavor is actually best on day two, after everything has had time to meld. Wrap tightly and store at room temperature for up to 4 days, or freeze for up to 3 months.
Variations
- Chocolate Chip: Fold in 3/4 cup semi-sweet chocolate chips for gooey pockets of melted chocolate in every bite.
- Peanut Butter Swirl: Drop tablespoons of creamy peanut butter over the batter in the pan and use a knife to swirl through for rich, nutty ribbons.
- Streusel Topped: Sprinkle a mix of flour, brown sugar, cold butter, and chopped walnuts over the batter before baking for a crunchy, sweet crust.
For another cozy breakfast bake, try my cinnamon streusel coffee cake.
Ingredients
Instructions
- 1
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line the bottom with a strip of parchment paper for easy removal.
- 2
Mash the Bananas
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small chunks remaining. A few lumps add lovely pockets of banana flavor throughout the bread.
- 3
Mix the Wet Ingredients
Add the melted butter to the mashed bananas and stir to combine. Mix in the granulated sugar, brown sugar, eggs, vanilla extract, and sour cream until everything is well blended and smooth.
- 4
Add the Dry Ingredients
Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Fold gently with a spatula until just combined — do not overmix. If using walnuts, fold them in now.
- 5
Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 15 minutes.
- 6
Cool and Serve
Let the banana bread cool in the pan for 15 minutes, then run a knife around the edges and turn it out onto a wire rack to cool completely. Slice into thick pieces and serve warm or at room temperature.
Nutrition Information
Per serving (serves 10). Values are approximate.
| Calories | 245 calories |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Carbohydrates | 38g |
| Sugar | 22g |
| Protein | 4g |
| Sodium | 210mg |
| Fiber | 1.5g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
How ripe should the bananas be?
The riper the better. Look for bananas with lots of brown spots or even fully black peels. Overripe bananas have more sugar and moisture, which creates a sweeter, more flavorful bread with better texture.
Can I freeze banana bread?
Yes. Wrap the cooled loaf tightly in plastic wrap, then in foil or a freezer bag. It keeps for up to 3 months. Thaw overnight at room temperature or in the refrigerator.
Can I use whole wheat flour?
You can replace up to half of the all-purpose flour with whole wheat flour. The bread will be slightly denser and nuttier in flavor, but still delicious.
Reader Reviews
Based on 428 reviews
