Our favorite banana bread has been a must-make recipe in our home for over a decade. The texture is soft and moist and the bread is loaded with sweet and rich banana flavor that will keep you coming back for one more bite. This recipe can be doubled and frozen or shared with someone you love!
If you love sweet bread, you might enjoy our glazed lemon poppy seed loaf, or this sour cream swirl bread (so good to share for the holidays!). We also love to make this 2 loaf chocolate chip pumpkin bread, and this easy raspberry lemon yogurt loaf.
Do you have a bunch of old bananas quickly browning on your counter? Let’s bake a tasty loaf! This recipe for our favorite banana bread is truly a keeper, and one that you’ll come back to time and time again!
There is nothing quite like the scent of banana bread baking. It just feels so comforting and welcoming. My family always comes running to the kitchen to steal a slice as soon as it comes out of the oven. The batter is quick to prepare, and you can customize your loaf to your liking with walnuts, pecans or even chocolate chips if that’s your style.
Ingredient list
- 1 stick (8 Tablespoons) room temperature butter
- Granulated Sugar
- 2 Large Eggs
- Vanilla
- 3 Very ripe bananas
- All Purpose Flour
- Baking soda
- Salt
- Sour cream or Greek Yogurt
- Chopped Walnuts or Pecans (optional)
How to make our favorite banana bread
- Cream butter and sugar.
- Add remaining ingredients EXCEPT mashed bananas.
- Mix just until all ingredients are incorporated.
- Stir in mashed bananas.
- Spray a loaf pan with non-stick cooking spray.
- Pour batter inside. Bake at 350° for one hour or until toothpick tests clean.
- Allow to cool 10-15 minutes on a cooling rack before cutting.
- Use very ripe bananas if possible! This will give the bread its rich flavor.
- Can this recipe be doubled? YES!
- Try not to overmix the batter. Simply mix until the flour is all incorporated.
- Can this bread be frozen? Yes! Simply add the loaf to a gallon ziplock baggie and thaw when you’re ready to eat it.
- What is the best way to cut this loaf? Allow it to cool! Then use a serrated knife to slice it. If you slice bread when it’s too hot, you risk smashing it.
- What can I top this bread with when I eat it? I like butter best!
- Using extra-ripe bananas for the recipe will really enhance the flavor!
Can this loaf be made into muffins?
Yes! Add these sour cream banana bread muffins to your breakfast or snack menu, your family will thank you! This recipe is packed with flavor and conveniently makes 21-24 muffins for you to freeze and use for weeks.
Ingredients
- 1 stick Room temperature butter 8 Tablespoons
- 1 cup granulated sugar
- 2 Large eggs
- 1 teaspoon vanilla
- 3 very ripe bananas mashed
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup sour cream Greek yogurt may be substituted
- Chopped walnuts as a garnish optional
Instructions
- Heat oven to 350° Cream butter and sugar. 2. Add remaining ingredients EXCEPT mashed bananas.3. Mix just until all ingredients are incorporated.4. Stir in mashed bananas.Spray a loaf pan with non-stick cooking spray. Pour batter inside. Bake for 60 minutes or until loaf toothpick tests clean. Allow to cool 10-15 minutes on a cooling rack before cutting.Enjoy!
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If you love baking bread, you won’t want to miss these other recipes!
HANDMADE FARMHOUSE SWEET BREAD RECIPES
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