Banana Bread

This is the best banana bread recipe! Quick and easy to make and no mixer is required. It’s wonderfully moist and incredibly tender, with a rich, buttery, and intense banana flavor. In simple terms, it’s so delicious that it’s hard for anyone to resist having just one slice!

Servings: 14 servings
Prep: 10minutes
Cook: 1hour
Ready in: 1hour 10minutes

Ingredients

• 1 and 2/3 cups (236g) of all-purpose flour (measure by scooping and leveling)
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 8 tablespoons (113g) of unsalted butter, melted
• 3/4 cup (160g) of granulated sugar
• 2 large eggs
• 1 and 1/3 cups (325g) of well-mashed overripe bananas (approximately 3 1/2 medium bananas, accurately measured)
• 1/4 cup (63g) of sour cream
• 1/2 teaspoon of vanilla extract

Instructions

1. Preheat your oven to 350°F (180°C) and grease a 9 by 5-inch or 8 1/2 by 4 1/2-inch loaf pan.
2. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Make a well in the center of this mixture and set it aside.
3. In a separate medium mixing bowl, whisk together the melted butter and granulated sugar.
4. Whisk in the eggs, and then add the bananas, sour cream, and vanilla, whisking everything together.
5. Pour the banana mixture into the well you made in the flour mixture and gently fold them together with a rubber spatula. Mix just until everything is combined; you shouldn’t see any more streaks of flour.
6. Pour the batter into the prepared loaf pan.
7. Bake in the preheated oven for about 50 to 58 minutes. You’ll know it’s done when a toothpick inserted into the center comes out mostly clean with just a moist crumb or two. The top should be set.
8. Let the bread cool in the pan for 10 to 15 minutes. Run a knife around the edges to loosen it, then invert the bread onto a wire rack.
9. Allow it to cool on the wire rack for about 30 minutes, and then transfer it to an airtight container to finish cooling. You can store it at room temperature or refrigerate it for a longer shelf life.

Notes

• You can customize the sweetness to your liking. I prefer using 3/4 cup of sugar, but if you prefer it very sweet, you can use 1 cup of sugar. If you like it less sweet, go with 1/2 cup of sugar.
• Make sure to use very ripe, spotted bananas because they provide the best flavor and sweetness.
• If you don’t have sour cream, you can substitute it with an additional 1/4 cup of mashed banana in a pinch.
• If you only have salted butter available, reduce the amount of salt in the recipe to 1/4 teaspoon.

 

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