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The Best Banana Bread Recipe

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This banana bread recipe is incredibly moist, quick, and easy to make, with a tender crumb and balanced sweetness. It's perfect for using up ripe bananas and makes a great breakfast, snack, or treat for any time of day.

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3 to 4 ripe bananas mashed (about 1 ¼ cups, anywhere from 1 to 1 ½ cups works)

3/4 cup granulated sugar

2 large eggs

6 tablespoons unsalted butter, melted and cooled

1/3 cup sour cream (plain Greek yogurt can be used instead)

1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8½ x 4½ inch loaf pan (or use nonstick cooking spray). Optionally, butter the pan and sprinkle it with sugar or a mix of sugar and cinnamon for extra flavor.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, mash the ripe bananas with a potato masher, fork, or mixer. Small chunks are okay.
  4. Stir in the sugar, eggs, melted butter, sour cream, and vanilla extract into the mashed bananas.
  5. Add the dry ingredients to the wet ingredients and stir gently until just combined. Be careful not to overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too much, cover loosely with foil and continue baking for the last 10 minutes.
  8. Allow the bread to cool in the pan for 15 to 20 minutes. Then, invert the pan and carefully remove the banana bread. Let it cool on a cooling rack for another hour before slicing and serving.

Notes

  • For extra flavor, you can add chocolate chips, chopped walnuts, or spices like cinnamon or nutmeg to the batter.
  • To make it healthier, you can substitute whole wheat flour for half of the all-purpose flour, or use honey or maple syrup instead of sugar.
  • Store the banana bread tightly wrapped at room temperature for up to 3 days or in the fridge for up to a week.
  • Banana bread can also be frozen for up to 3 months. Wrap it in plastic wrap and aluminum foil before freezing.

Nutrition

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