Name: Best Banana Bread
Prep time: 15 min
Cook time: PT-487919H51M51S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sour cream or plain yogurt (for extra moisture); Optional: 1/2 cup chopped walnuts or chocolate chips

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This Best Banana Bread recipe is the perfect combination of moist, tender crumb and rich banana flavor. With a golden, slightly crispy crust and the perfect balance of sweetness, it’s an easy and foolproof recipe that will quickly become a family favorite.

Why You’ll Love This Recipe

This banana bread is simply irresistible. It’s perfectly moist, not too sweet, and has just the right amount of banana flavor in every bite. The rich texture comes from the mashed bananas, while the addition of brown sugar gives it a hint of caramel-like sweetness. It’s quick to prepare, and the smell while it bakes will make your kitchen feel like home. Whether for breakfast, a snack, or dessert, this banana bread is the best you’ll ever taste.

Best Banana Bread

Ingredients

3 ripe bananas, mashed
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream or plain yogurt (for extra moisture)
Optional: 1/2 cup chopped walnuts or chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the mashed bananas, eggs, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Stir in the sour cream (or yogurt) until smooth. If you’re adding walnuts or chocolate chips, fold them in at this point.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and Timing

Servings: 8–10 slices
Prep Time: 15 minutes
Cook Time: 60–70 minutes
Total Time: 1 hour 30 minutes

Variations

Chocolate Chip Banana Bread: Add 1/2 cup of chocolate chips to the batter for a sweet twist.
Nutty Banana Bread: Stir in 1/2 cup of chopped walnuts or pecans for a crunchy texture.
Vegan Banana Bread: Substitute the butter with coconut oil, and use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) instead of eggs.
Spiced Banana Bread: Add 1/2 teaspoon cinnamon or nutmeg for a warming, spiced flavor.
Coconut Banana Bread: Add 1/2 cup shredded coconut to the batter for a tropical twist.

Storage/Reheating

Storage: Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezing: You can freeze banana bread for up to 2–3 months. Wrap the cooled loaf tightly in plastic wrap and foil before freezing. Thaw at room temperature or reheat in the microwave for a few seconds.
Reheating: To warm a slice, microwave it for 10–15 seconds or toast it lightly for a crispy edge.

FAQs

1. How ripe should the bananas be for banana bread?

The riper the bananas, the better. Overripe bananas with brown spots are ideal because they add natural sweetness and moisture to the bread.

2. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but keep in mind that the texture will be denser. You may want to use a combination of whole wheat and all-purpose flour for a lighter result.

3. Can I make this banana bread without eggs?

Yes, you can use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) to replace the eggs for a vegan version.

4. Can I add other fruits to the banana bread?

Yes, you can add chopped berries, dried fruit, or even apples. Just be mindful of the moisture levels, as fruits like apples may make the bread wetter.

5. How do I know when the banana bread is done?

Insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is done. If it’s too wet, bake for an additional 5–10 minutes.

6. Can I double this recipe?

Yes, you can double the recipe and use two loaf pans. Be sure to increase the baking time by 10–15 minutes for larger loaves.

7. Can I make banana bread in muffin form?

Yes, you can. Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean.

8. What can I substitute for sour cream?

You can use plain yogurt or buttermilk as a substitute for sour cream.

9. Can I freeze individual slices of banana bread?

Yes, you can slice the banana bread and wrap each slice tightly in plastic wrap before freezing. This allows you to thaw only what you need.

10. How can I make my banana bread more moist?

Make sure to use overripe bananas, and don’t overmix the batter. Adding sour cream or yogurt also helps keep the bread moist.

Conclusion

This Best Banana Bread recipe is everything you want in a loaf: moist, flavorful, and perfectly sweet. With a few simple ingredients, you can create a treat that’s perfect for breakfast, a snack, or even dessert. Whether you stick with the classic version or add your own twist, this banana bread will become your go-to recipe for years to come.

Jane