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best banana bread recipe

Best Banana Bread Recipe

Enjoy this amazing banana bread any time of day.
Bake 350 degrees F for approx. 1 hr 20 minutes
5 from 6 votes
Print Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 12
Calories 343 kcal

Ingredients
  

  • 1/2 Cup Butter Unsalted - 1 stick (softened) Not completely room temperature.
  • 1 1/2 Cup Sugar
  • 2 Lg. Eggs
  • 1/4 Cup Sour Cream Full Fat
  • 1 Cup Mashed Bananas
  • 1 tsp Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt

Optional Ingredients

  • 1/2 Cup Chopped Nuts Pecans or Walnuts
  • 1/2 Cup Semi-Sweet Chocolate Chips Dusted with Flour
  • 1/8 tsp Cinnamon

Instructions
 

  • Preheat Oven to 350 degrees F.
  • Grease your loaf pan and line the pan with a parchment loaf liner or cut a strip of parchment paper to fit the bottom. Lightly re-grease the paper liner.
  • Whisk all your dry ingredients in a small/medium bowl. Flour, Baking Powder, Baking Soda, and Salt. Set aside.
  • Mash and measure your bananas. Set aside.
  • In a medium/large bowl, cream softened butter with your mixer (first) then add sugar and blend until light and fluffy.
  • Add Eggs, Sour cream, Mashed Bananas, and Vanilla. Mix until just combined - do not overmix!
  • Add your dry ingredients to your wet ingredients. Mix on low until fully combined but again-do not overmix.
  • Pour Banana Bread batter into your loaf pan. Make sure your top pan edges are wiped clean and flatten batter with a spatula or spoon.
  • Bake for approx. 1 hr 20-30 minutes depending on your oven. When your bread has no jiggle and looks firm after cook time take out and test with a cake tester or thin skewer. If it comes out clean the bread is done otherwise cook a little longer. Avoid opening the oven door as much as possible until your bread is done.
  • Allow bread to cool in the pan for approx. 10-15 minutes then edge around the sides with a spatula to loosen the bread from the pan. Tip pan upside-down onto a drying rack, remove parchment paper, then turn the bread right-side-up to cool completely on the rack.
  • After the bread is completely cooled, seal in cling wrap or an air-tight container. Store at room temperature for a few days or seal in cling wrap then cover with foil to freeze up to 3 months. Enjoy!

Notes

Substitutions:
*Sub A.P. Flour for wheat flour or Gluten-Free A.P. Flour.  
*Sub full fat sour cream for low or fat-free sour cream. 
*Sub baking powder for Gluten-Free baking powder. 
Optional:
*Add any optional ingredients after the batter is made.  Lightly "fold in" nuts or chocolate.  To "fold in" use a spatula or wooden spoon to combine. 
*Dust completely cooled Banana Bread with powdered sugar for extra sweetness and color.  
*Always store in cling wrap or in an air-tight container.  Store at room temperature for a few days.  To freeze seal in cling wrap then wrap in foil to freeze up to 3 months.
*Freeze Banana Bread loaves or muffins to enjoy another time.  Simply defrost completely and serve.  

Nutrition

Calories: 343kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 24mgSodium: 411mgPotassium: 164mgFiber: 2gSugar: 30gVitamin A: 284IUVitamin C: 2mgCalcium: 51mgIron: 2mg
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