The Best Banana bread I have ever had

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.