This is the best banana bread I have ever had and it’s so true! I couldn’t believe myself how good banana bread could be, until I tried this recipe. So soft and moist. And no taste of mushy overripe bananas.
I love using ripe yellow bananas
Honestly, I was never big fan of banana bread and that because all recipes calls for overripe bananas. The taste of overripe bananas is very strong and is overpowering the whole cake. Please all those overripe banana bread fan, don’t judge me. This is my opinion and my banana recipe. So I told myself one day, I will give banana bread the last try and it came out fabulous with nice ripe yellow bananas.
Well in my opinion it really tastes better. And it worked out so well with a little help of sour cream or white yogourt to keep it moist and to have soft texture. I am sure you will love this recipe for banana bread.
You should try these recipes too
- Chocolate banana bread with pears
- Mini Banana cheesecakes
- Banana chia pudding with amaretto cookies
- Oreo cheesecake cupcakes
How to make good banana bread
So first we need to get ready bananas. We are going to use in total 4 medium bananas. I like to blend my bananas in the process, because it gives smooth texture. We will be using yellow bananas , so they might be little trickier to mash to the perfection. So if you prefer smoother texture, blend the bananas. But only when it’s going to be the time.
Get ready the oven
Preheat the oven to 170 C /350 F and line 9″ loaf pan with parchment paper. I take a big piece of parchment paper, crumple it and place it in the loaf pan. The parchment paper is more manageable this way.
Let’s whip up the batter
In a large bowl, mix with hand mixer brown sugar & butter for 5 minutes, or until creamy and fluffy. Add eggs and egg whites, vanilla and mix until all is well combined. Add sour cream, zest from one lemon and mash or blend the bananas. (I prefer to blend the bananas for nice smooth and more even texture).
In another bowl mix flour with baking powder, salt and nuts. Slowly incorporate the flour mixture into the wet mixture. Pour the batter slowly into the parchment lined loaf pan and sprinkle with whole walnuts. Peel and slice 1 banana lengthwise & place it on the top of the batter.
Bake bake bake
Bake on middle rack 350 F / 170 C for 60 minutes. Then insert toothpick if it’s done. If the batter doesn’t stick it is done and you can remove it from the oven. If it still sticks, bake for another 10-15 minutes, watching it closely.
How to check if bread is done?
If the top starts to brown and the banana bread is not done yet, I cover it with parchment paper and continue baking the additional time. Remove the loaf pan from the oven and let it cool down on wire rack for 15 minutes. Slice the banana bread and serve with ice cream:)
How to store banana bread
I always keep the bread inside the loaf pan and cover it tightly with food wrap. You can keep it on the counter for couple of days, if it’s not extremely hot. But during summer times I would suggest placing it in refrigerator. You can keep it up to 5-7 days, after it start to dry out. But I believe this banana bread won’t stay this long in your household 🙂
Sometime I make this banana bread in ahead and I freeze it for up to 3 months, but I always place it in airtight container or Ziploc bag.
BEST BANANA BREAD RECIPE
Equipment
- 1 loaf pan 9"
Ingredients
- 1 cup (200 g) golden/brown sugar
- 5 tablespoons (85g) unsalted butter room temperature
- 3 medium eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (140 g) sour cream or yogurt
- 1 small lemon for zest
- 3 medium yellow ripe bananas mashed or bleneded+ 1 banana for the decoration
- 1 1/2 cup all-purposed flour
- 1 tsp. baking soda
- 1/4 tsp baking powder
- 1/2 teaspoon salt
- 1/2 cup walnuts +few walnuts for garnish
Instructions
- Preheat the oven to 177 C /350 F and line 9" loaf pan with parchment paper.
- In a large kitchen bowl, mix in brown sugar and soft room temperature butter with a hand mixer for 5 minutes, or until creamy and fluffy.
- Add whole 3 eggs and vanilla extract, and mix on low until all is well combined.
- Pour in sour cream, zest from one lemon and mashed bananas (preferably blend the bananas in a mixer for nice smooth and more even texture).
- In another medium bowl, mix together all-purpose flour with baking powder, salt and nuts. Then slowly incorporate the flour mixture into the wet mixture and fold in with a spatula (if you are using chocolate chips, add them now).
- Pour the batter slowly into the parchment lined loaf pan and sprinkle with whole walnuts. Peel and slice 1 banana lengthwise and place it on the top of the batter.
- Bake in preheated oven 350 F / 177 C, middle rack, for 60 minutes. Before taking the banana bread out of the oven, check the doneness by inserting a toothpick inside the bread. If the toothpick is still wet, continue baking an additional 10–15 minutes. You might need to cover the bread with parchment paper, not to burn the top of the banana bread.
- Remove the loaf pan from the oven and let it cool down on a wire rack, for 15 minutes. Slice the banana bread and serve with your preferred ice cream or whipped cream.
Notes
- Add 1/2 cup of chocolate chips to bring some chocolate flavours.
- You want to go fully chocolate? Use only 1 cup of all-purposed flour and 1/2 cup cocoa powder.
- Berries in banana bread: Fold in 1 cup of fresh/frozen blueberries, strawberries or raspberries.
- Make marble banana bread: Divide the batter in two and add 2 tablespoons of cocoa powder into one half. Swirl with a knife for marble look.
- Cool the banana bread completely before wrapping. Wrap tightly in plastic wrap and place it in an airtight container. Store in a cool, dry place (away from sunlight). In room temperature, banana bread will last between 2–4 days.
- In refrigerator, banana bread will last for up to 1 week. Always wrap the banana bread tightly to avoid drying.
- In freezer, banana bread will last for up to 3 months. You can wrap individual slices for better serving.
- Use the same ratio of ingredients and divide the batter in between 12 muffin cavities, previously lined with parchment paper. Bake in preheated oven, 350 F / 177 C, for 20–25 minutes.
jenniferguerrero1
That looks wonderful! 😀
juliarecipes
Thank you Jennifer😍
Beth Pierce
So tasty! My family and I love this recipe! I will be definitely making this again. Thanks!
Julia
So happy to hear this Beth! Enjoy it:)
Marie-Charlotte Chatelain
Egg white eh? Now this looks too perfect not to try it! Bookmarked!
Julia
Yes with egg whites this banana bread is fluffier:) Let me know how did you like it!
Sujatha Muralidhar
This banana bread looks delish. The yogurt is the great addition in here. You did not know how curious I’m to try this out to find the taste variance that the yogurt brings in here.
Julia
I am so happy to hear Sujatha, how curious you are to try this banana bread:) I am sure you will love it!
Dannii
We have been making a look of banana bread during lockdown. Yours looks lovely and light.
veenaazmanov
Your Banana Bread looks the best. I can have it at any time for Breakfast or snack. My Tea cup is getting ready.
Julia
Let me get ready some slices of this banana bread, so we can enjoy it over your tea:) Thank you Veena for your kind words:)