Banana Bread Recipe

Four slices of banana bread in front of the rest of the loaf on brown parchment paper.

This Moist Banana Bread is the recipe I make most often when I have overripe bananas on the counter. Brown sugar, a swirl of sour cream, and three very ripe bananas give it a tender crumb loaf that stays fresh for days.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 50

Cool Time 20

Total Time 1 20

Servings servings / 1 loaf

Calories 274kcal

Author John Kanell

Equipment

9x5" baking pan
Medium mixing bowl
Large mixing bowl
Electric hand or stand mixer
Wire cooling rack

Ingredients

1¾ cups all-purpose flour (210g)
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
¾ cup light or dark brown sugar (165g)
½ cup unsalted butter room temperature (113g)
2 large eggs
1¾ cups mashed ripe bananas (430g/about 3 large bananas)
1 teaspoon vanilla

Instructions

Preheat oven to 350F. Grease a 9x5-inch loaf pan with butter or baking spray.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar and butter together on high speed until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, stopping to scrape down the bowl between each. Beat in the vanilla extract. Mix the mashed bananas in and then add the dry ingredients and fold together until just combined.
Pour the batter into the prepared loaf pan.
Bake for 50 to 60 minutes or until a wooden pick inserted into the center comes out clean. Let cool in the pan for 20 minutes then remove and finish cooling on a wire rack.

Video

Notes

Use room temperature ingredients. Softening the butter is a crucial step, or it won’t be soft enough to whip with the sugar. The eggs should also be room temp. Cold eggs will cause the softened butter to firm back up and clump together, leaving holes or gummy spots in your baked loaf.
For a crunchy top, sprinkle the batter with sparkling sugar or granulated sugar before you put the loaf in the oven. 2 teaspoons should do the trick!

Nutrition