The BEST Banana Bread
With a soft and tender crumb, sweet banana flavor, and toasted walnuts folded throughout, this banana bread is the perfect recipe to use up those ripe bananas!
There are few ways to use up ripe bananas that are as delicious as fresh banana bread. It’s simple, it’s comforting, and it’s easy to make. I argue that leftover banana bread is sometimes better than freshly baked; pop it in the toaster, give it a pat of butter or peanut butter, and you’ve got a quick and delicious breakfast or snack!
This recipe has been a result of extensive testing, and I’ve come to the conclusion that this is the ultimate recipe! Not too sweet, not too dense, not too dry—it’s my ideal banana bread.
Ingredients in Banana Bread
Banana bread is a staple, so there aren’t many ingredients you’ll need to go out of your way to buy. Here’s what you’ll need:
- Melted butter. Gives richness and softness.
- Granulated sugar. Sweetens and tenderizes the bread.
- Eggs. Provides structure.
- Ripe bananas. Contributes sweetness and flavor.
- Sour cream. Adds a moist texture.
- Vanilla. Enhances flavor.
- All-purpose flour. Adds structure.
- Cornstarch. Makes the crumb extra tender.
- Baking soda and baking powder. Leavens the bread.
- Cinnamon. Adds a warm, spiced touch.
- Salt. Enhances and balances flavor.
- Walnuts. Adds crunch and toasty notes.
Tips for the Best Banana Bread
- How to ripen bananas quickly.
- The countertop method. If you have a couple of days before you need them, place your bananas in a loosely sealed brown paper bag. They’ll give off ethylene gas, which the bag traps and makes the ripening occur faster (within 1-3 days).
- The oven method. To ripen them even faster, bake the bananas at 300℉ for 15-20 minutes on a parchment or foil-lined sheet, until the skins are black. Let them cool, then scoop out the insides and use them for any recipe!
- What to do with leftover bananas. If you have too many ripe bananas, peel and store them in a Ziploc bag in the freezer. They can easily be thawed for banana bread or used for smoothies!
- Don’t overmix the batter. Overmixing the banana bread batter will develop more gluten and result in a dense and tough texture.
- How to store banana bread. Banana bread is best eaten the day of, but leftovers can be stored at room temperature for a few days. It can also be wrapped in plastic wrap, then put in a Ziploc or aluminum foil and be stored in the freezer for 3-4 months.
Hope you guys like the recipe—I’m excited for you to give it a try!
BEST Banana Bread
Ingredients
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 eggs at room temperature
- 1 ½ cups ripe bananas mashed
- ½ cup sour cream at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup chopped walnuts optional
Instructions
- Preheat the oven to 350℉. Grease and line a 9x5 loaf pan with parchment paper and set aside (see note).
- In a medium-sized bowl, whisk together the flour, cornstarch, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the melted butter and sugar until pale-colored and well-combined, around 1-2 minutes. Beat in the eggs, one at a time, followed by the mashed banana, sour cream, and vanilla.
- Fold the dry ingredients and walnuts into the wet ingredients, mixing until everything is hydrated and combined (do not overmix!). Pour the batter into the prepared pan.
- Bake the banana bread for 50-60 minutes, until golden-brown on top and a toothpick inserted comes out clean.
- Let the bread cool in the pan for at least 15 minutes before turning out and serving!
