Buttery and dense, this is my best banana bread. The riper the bananas, the better.
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.
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.
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!
Pin and Dig in!
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.
- 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
- Preheat oven to 350 F and adjust oven rack to center of oven.
- 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.
- 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.
- For best results, measure all ingredients before mixing. Line up ingredients next to the mixer so you can add them in easily and efficiently.
- 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.
- 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.
- 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.
- Cool completely. Wrap well and leave at room temperature up to 5 days or in freezer up to 3 months.
- Banana bread tastes even better on Day 2.