The Best Ever Banana Bread
This Best Ever Banana Bread is the holy grail of quick breads—rich, deeply flavored, and perfectly moist. Made with very ripe bananas and a touch of sour cream, it delivers a dense yet tender crumb that stays fresh for days.
Equipment
- Mixing bowls
- hand mixer or whisk
- Rubber spatula
- 9x5-inch loaf pan
- Oven
Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1.5 cups mashed bananas (3–4 very ripe bananas)
- 0.25 cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
- Cream the softened butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in mashed bananas, sour cream, and vanilla until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold into the wet ingredients just until combined. Fold in nuts if using.
- Pour batter into prepared pan and bake for 55–65 minutes, until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use bananas that are heavily spotted or black for maximum sweetness. Make sure eggs and sour cream are at room temperature for a smooth batter. Mix just until combined to avoid a tough loaf. Tent with foil if the top browns too quickly.