Best Banana Bread
This super moist banana bread is a delightful treat perfect for snacks or desserts, guaranteed to become a family favorite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup firmly packed brown sugar
- 2 large eggs (room temperature)
- 1/3 cup sour cream or plain yogurt (room temperature)
- 2 cups mashed bananas (about 4 large ripe bananas)
- 1 teaspoon vanilla extract
Optional Ingredients
- 3/4 cup chopped pecans, walnuts, or chocolate chips Optional mix-ins
Instructions
Preparation
- Preheat your oven to 350°F and set the rack in the lower middle position. Grease an 8×5 inch loaf pan with butter or oil.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Mixing
- Using a hand beater or stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed until pale and creamy, about 2 minutes.
- Beat in the eggs one at a time, then mix in the sour cream, mashed bananas, and vanilla. Scrape the bowl as necessary.
- Gradually add the dry ingredients and mix on low speed until just combined. If adding nuts or chocolate chips, fold them in.
Baking
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes until the top is browned and a toothpick inserted into the center comes out clean.
- If the top is browned before the inside is cooked, place some tinfoil on top.
- Remove the pan from the oven and let the bread cool inside it for 30 minutes. Cut into slices and serve!
Notes
Store in an airtight container at room temperature for 3-4 days, or wrap in plastic wrap and freeze for up to 3 months. Serve warm or at room temperature, optionally with butter or cream cheese.