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Dig In With Dana

Dig in (Phrasal verb): 1. To delve into 2. To begin to eat heartily 3. To begin work with great determination

Best Banana Bread

March 30, 2020

Best Banana Bread
VT
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Buttery and dense, this is my best banana bread. The riper the bananas, the better.

The riper the bananas, the better
Ripen bananas in a paper bag until very spotty, almost black for a deep, banana flavor.

My secret weapon.

If baking is therapy, then this cake – like bread is as therapeutic to make as it is rewarding to eat.


Why? It uses everyday ingredients you probably have in your pantry and fridge.

Plus, it’s a sweet, delicious treat for everyday and special occasions.

The ultimate comfort food.

Before mixing, have all your ingredients measured and ready to add to the batter.

I make a double batch of this banana bread about once a week. For family, for friends, for anyone who needs a homemade sweet to cheer them up.

A difference you can taste.

Although a little more expensive, I love to use a good quality, unsalted cultured butter like Kerrygold. It makes a big difference in the taste.

Add in vanilla

Special diet variations:

Vegans or Kosher style: Use vegan butter, flax or chia eggs and a plain, dairy free yogurt instead of sour cream.

Gluten free: Use a gluten free flour blend.

Lower sugar: Use 1/2 cup white sugar and 1/4 cup brown sugar. Make sure to use very ripe, almost black bananas. Although it will not be as sweet, it will still taste great.

Dig in to the Best Banana Bread!

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For more cakes, check out

  • simple banana cake
  • Vegan Banana Bread
  • Zucchini Pecan Quick Bread
  • Applesauce Pear Cake
  • Old Fashioned Peach Cake
  • Peach Raspberry Crumble Cake
  • Brown Sugar Pumpkin Bread
  • Texas Pecan Sheet Cake
  • Lemon Buttermilk Pound Cake
  • Red, White and Blueberry Buckle
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★★★★★ 5 from 2 reviews

Best Banana Bread

  • Author: Dana
  • Prep Time: 30
  • Cook Time: 55
  • Total Time: 1 hour 25 minutes
  • Yield: 16+ slices 1x

Buttery and dense, this is my favorite banana bread. The riper the bananas, the better. Double the recipe and freeze a loaf for unexpected company.

Ingredients

  • 4 oz unsalted butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 jumbo eggs
  • 1 1/2 teaspoons vanilla
  • 1/4 cup sour cream
  • 3 very ripe bananas, well mashed
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • Optional mix ins: 1 cup pecans or chocolate chips

Instructions

  1. Preheat oven to 350 F and adjust oven rack to center of oven.
  2. While oven heats up, line a sheet pan with foil or parchment and toast pecans just until brown, about 10-12 minutes. When nuts are cool, coarsely chop and set aside.
  3. Line 2  8 X 4 loaf pans or one large 12 x 4 pan with baking spray and parchment, then place on a baking sheet.
  4. For best results, measure all ingredients before mixing. Line up ingredients next to the mixer so you can add them in easily and efficiently.
  5. In the bowl of an electric mixer, cream together butter and both sugars until light and fluffy, about 5 minutes. Add in eggs, one at a time, beating well after each. Add vanilla. Blend in sour cream, then bananas, until well combined.
  6. In a separate bowl, stir together flour, baking powder, baking soda and salt. On low speed, add flour mixture to wet batter, a third at a time, until the last of the flour disappears. Fold in optional pecans or chocolate chips.
  7. Pour batter into prepared loaf pans. Top with a few extra pecan halves or chocolate chips, if desired. Bake on the baking sheet about 45 -55 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool completely. Wrap well and leave at room temperature up to 5 days or in freezer up to 3 months.
  9. Banana bread tastes even better on Day 2.

Can be made...

Gluten FreeHealthyVeganVegetarian

7 Comments

Comments

  1. Dana says

    March 30, 2020 at 7:28 PM

    I hope you make this and report back!
    My family loves this banana bread.
    XOXO

    Reply
  2. Anita says

    April 11, 2020 at 2:39 PM

    This recipe along with the tips were the best one I have ever made. Mine are usually dense and under cooked in the middle.
    Way to go Dana. Thanks for sharing

    Reply
    • Dana says

      April 23, 2020 at 5:45 AM

      Thank you Anita! So glad you had a successful baking adventure. Keep baking.❌⭕️❌?

      Reply
  3. Sarah Sorkin says

    August 27, 2020 at 11:12 AM

    I made this with chocolate chunks and served it to the gals in my office. Everyone went wild for the amazing taste! Best banana bread recipe on the planet.

    ★★★★★

    Reply
    • DANA GERARD says

      August 27, 2020 at 12:17 PM

      Thanks SARAH! I am thrilled your office buddies enjoyed it.
      Easy recipe- addictive flavor. Bake often! 😍🍌🍌

      Reply
  4. Leah Halevy says

    August 25, 2024 at 7:01 PM

    Loved this recipe! I’ve tried a LOT of banana bread recipes looking for a go-to, and this is it! Received a lot of compliments and happy to say it’s a dummy proof recipe!

    ★★★★★

    Reply
    • Dana says

      September 27, 2024 at 5:07 PM

      Leah! So glad you like this recipe. Please enjoy.

      Reply

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About Dana

Chef and photographer. I love developing simple recipes and sharing them with my family and friends. »

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