Banana Bread! After making many many loaves over the years, I’d have to say this is definitely the best! It’s easy, so tender, perfectly moist, it’s packed with banana flavor and it has a delicious richness from the sour cream and butter.

It’s a a tried and true recipe you’ll use time and time again! Continue reading as I share step by step pictures and a video to learn how to make it.

Banana bread has been one of my favorite treats since I was a kid, so after 30 years I hope by now I could have perfected it :).


1 2/3 cups (236g) all-purpose flour (scoop and level to measure)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

8 Tbsp (113g) unsalted butter, melted*

3/4 cup (160g) granulated sugar*

2 large eggs

1 1/3 cups (325g) well mashed overripe bananas (about 3 1/2 medium bananas, be sure to measure)

1/4 cup (63g) sour cream

1/2 tsp vanilla extract


Preheat oven to 350°F (180°C). Grease a 9 by 5-inch or 8 1/2 by 4 1/2-inch loaf pan.

In a mixing bowl whisk together flour, baking powder, soda and salt. Make a well in center of flour mixture, set aside.

In a separate medium mixing bowl whisk together melted butter and granulated sugar.

Whisk in eggs, then whisk in bananas, sour cream and vanilla.

Pour banana mixture into flour mixture and fold with a rubber spatula just until combined (you shouldn’t see any more streaks of flour). Pour batter into prepared loaf pan.

Bake in preheated oven until toothpick inserted into center comes out free of batter (a moist crumb or two is fine but top should be set), about 50 – 58 minutes.

Cool in pan 10 – 15 minutes. Run knife around edges to loosen then invert onto a wire rack.

Let cool on wire rack about 30 minutes then transfer to an airtight container to finish cooling. Store at room temperature or refrigerate for longer shelf life.

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