Two banana bread recipes back to back! I honestly cannot decide which one is my favourite! For me, it’s probably this one. But my 6-Bananas Banana Bread is also completely amazing. I tend to switch it up and make both recipes from time to time.
Hope you give both a try!
Look at just how moist it is!
Banana Bread
Servings
8
servingsPrep time
15
minutesCooking time
1
hourCalories
300
kcalIngredients
1 1/2 cups flour
1 tsp baking soda
1 cup sugar (I often use less, such as 3/4 cup)
½ cup oil
½ tsp kosher salt
½ cup sour cream
1 cup mashed very ripe Bananas (ideally frozen and thawed) – that’s about 4
1 tbsp vanilla
2 eggs
½ cup walnut pieces (optional- if you use it, dust it with a little bit of your flour mixture, this way they don’t sink to the bottom)
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and line a 9x5-inch loaf pan with parchment paper, with sides of parchment overhanging from the pan so you can easily remove your bread later.
- Measure flour by spooning it gently into your cups, measure, level off with a butter knife without compressing it, and add to a small bowl.
- Add baking soda to the flour and mix it in.
- Whisk sugar, oil, and kosher salt well.
- Add sour cream, vanilla, and bananas and mix well.
- Add eggs, one at a time, mixing after each addition. Don’t beat too hard after you add the eggs, as you don’t want too much air incorporated.
- Sift your flour mixture into your banana mixture and finish folding the flour well, yet gently, with a flexible rubber spatula. If you wish to add nuts, add them while incorporating your flour into the batter. You don’t want to over-mix as it will be tough and not light and fluffy, but you don’t want chunks of flour.
- Pour the batter into the prepared pan. Run a butter knife under cold water and run it in the middle of your bread lengthwise, about 1 cm deep. It will cause the bread to break in the center rather than all over, making it more visually appealing.
- Bake for around 60 minutes. 55-62 minutes should be the range. Start checking after 55 minutes and remove from the oven when the bread passes the toothpick test (toothpick inserted in the center comes out with a few moist crumbs, but not better.)
- Lift the bread out of the pan with the parchment paper. And cool completely on wire racks. Serve with softened butter, if you like, and enjoy.
I’ve been making banana bread for over 40 years, but always looking for the perfect recipe. THE Banana Bread recipe is it! It’s been a long search, but it’s finally over. This is the recipe that will be the family keeper. Thanks, Ellen!
Thank you so much Gail!! Really appreciate it. Thank you for the lovely comment!!