This Banana Bread is moist, tender, and filled with flavor!
Don't know about you, but I love me a good Banana Bread recipe! Every once in a while I'll buy a bunch of bananas that end up going way too ripe before I could get to eating them. When that happens, I like to use them up in Banana Bread, and this recipe does not disappoint.
I've made a ton of Banana Bread recipes over the years and some I've absolutely loved and some I wasn't really pleased with. I decided I'd experiment a bit and make my own without following someone's recipe and this one is a hit.
My dad came over our house the day after I made my Banana Bread and he wanted to try it. I was a little nervous because he's very particular about how he likes his Banana Bread. He likes his more on the dry side and filled with everything (fruit, nuts, raisins - ew raisins!). He took one bite, and said, "it's good" And then took half the loaf home. So that made me even more nervous because if he likes my Banana Bread, that means it's not that great, right??
So I packed some up and drove over to my sister's house and dropped some off for her to taste. She is on the opposite spectrum than my dad when it comes to Banana Bread. She likes her very moist with NO fruit or raisins. Her verdict: She liked it! Sigh of relief. I can post the recipe. 😉
What's So Great About This Banana Bread?
- Melted Butter: There's no creaming butter and sugars. We add melted butter to create a more tender Banana Bread loaf, that is filled with flavor.
- More brown sugar: The ratio of brown sugar to granulated sugar is high. ¾ of a cup of brown sugar vs. ¼ of a cup of granulated sugar. I feel that gives the loaf even more delicious flavor.
- Cinnamon: This is optional if you aren't into cinnamon but I think it gives is a delicious taste.
- Sour cream: To achieve that moistness, I like to add sour cream. You can use plain yogurt if you like.
Tips for Success
- Make sure the bananas are over ripe. If you really want to make Banana Bread but you don't have ripe bananas, you can do the following:
- Preheat oven to 350 degrees
- Place bananas on a baking sheet lined with parchment paper
- Bake for about 10 to 15 minutes until the banana peel is black and it looks like they're about to start oozing
- Let cool before cutting open and using
- Prepare loaf pan with parchment paper and grease if needed. I use this pan.
- Don't overmix the batter
- Don't overbake
If you try the recipe, don't forget to leave a review!
If you love bananas, try my Banoffee Pie recipe!
- 1 9x5 loaf pan
- 1½ cups (180g) All purpose flour
- ½ teaspoon salt
- ½ tsp baking soda
- 1 teaspoon cinnamon
- ½ cup unsalted butter melted
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 eggs
- ½ cup (130g) sour cream
- 3 over ripe bananas (around 300g)
- 1 teaspoon vanilla extract
- ⅓ cup walnuts
- 1 tablespoon turbinado sugar
- Line a loaf pan with parchment paper and set aside.
- Preheat oven to 350° F.
- Combine flour, salt, baking soda, and cinnamon in a bowl and set aside.
- In a mixing bowl, add melted butter and sugars and combine. Then add one egg at a time, mixing until completely incorporated.
- Add sour cream and mix, then add the bananas, and vanilla extract and mix. Add dry ingredients and mix until just incorporated, then add walnuts.
- Pour batter into prepared loaf pan. Sprinkle with turbinado sugar and walnuts if desired.
- Bake for 50 to 55 minutes until a toothpick inserted comes out clean.
- Let cool for at least 5 minutes before removing from pan. Enjoy warm or at room temperature.
- Store leftovers in airtight container.