The BEST Banana Bread

The Best Banana Bread recipe strikes the perfect balance, resulting in a delightful treat that appeals to everyone. The inclusion of ingredients such as sour cream or yogurt, along with a touch of vinegar and a pinch of cinnamon, enhances the flavor without making the preparation overly complicated.

Why You’ll 🫶🏻 this Bread

There’s something truly delightful about the aroma of fresh banana bread filling the kitchen. This simple recipe transforms overripe bananas into a moist and tender loaf, ideal for breakfast, snacks, or sharing with loved ones. Incorporating vinegar enhances both the flavor and moisture, while using a stand mixer or handheld mixer streamlines the mixing process. The result is a light, flavorful loaf with a soft crumb that everyone will enjoy. Although I’d mention that it freezes well, I’ve never had a loaf last long enough to find out! Happy baking! ~Nicole

Equipment Needed

• 8 ½ x 4 ½-inch loaf pan
• Potato ricer
• Stand mixer

I often wonder how many recipes there are for banana bread. From the mixing methods to the variations of ingredients, there seem to be thousands. I make my share of these variations, but today I am sharing the recipe for my standard, plain ol’ banana bread.

My idea of a good banana bread is one with a tender cake, but not so moist that it is gummy. So, to straddle this fine line, I use butter and a bit of sour cream or yogurt. I aim for a nice dome with a crunchy, sugary top. To this end, I sprinkle the top of the unbaked bread with Demerara sugar. I like for the mashed banana to be speckled throughout, not in chunks here and there. To achieve that, I press my ripe banana through a potato ricer before mixing it in with the other ingredients. My secret addition to really brighten the banana flavor is to add a splash of vinegar. The end result for me–a perfectly textured and tasty banana bread that is just the right vehicle for a slathering of butter.

Other banana recipes you may enjoy…

The BEST Banana Bread

By Nicole Prep: 15 minsCook: 1 hrCool Time: 1 hrTotal: 2 hrs 15 mins Servings: 1 loaf The name says it ALL!

Equipment

• 8 ½ x 4 ½-inch loaf pan
• Potato ricer
• Stand mixer

Ingredients 

• 1 ⅓ cups unbleached all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon ground cinnamon
• 5 tablespoons (2 ½ ounces) unsalted butter, at room temperature
• 2 tablespoons sour cream or plain yogurt
• ⅔ cup granulated sugar
• 2 extra-large eggs lightly beaten, at room temperature
• 1 cup mashed very ripe banana, 2-3 depending on size
• ½ teaspoon vanilla extract
• ½ teaspoon vinegar
• ½ cup walnuts or pecans, finely chopped (optional)
• 1 tablespoon Demerara sugar, optional, but really good

Instructions 

1. Preheat the oven to 350ºF. Lightly spray an 8 ½ x 4 ½-inch loaf pan with baking spray. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. In a separate medium bowl, stir together the mashed banana, sour cream (or yogurt), vanilla, vinegar and chopped nuts (if using). Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the flour mixture and beat until the mixture is blended and has a sandy consistency. Add the eggs and beat until combined. Fold in the banana mixture; do not over mix.
3. Scrape the batter into the prepared pan and sprinkle with the Demerara sugar (if using). Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Invert onto a baking rack and cool completely. Enjoy!

Notes

Tip: Pass the ripe banana through a potato ricer for an even-textured bread. Lemon juice can be used instead of vinegar. Nutritional values are based on low-fat plain yogurt (not Greek) and do not include any nuts.

Nutrition

Calories: 1962kcal, Carbohydrates: 311g, Protein: 33g, Fat: 68g, Saturated Fat: 40g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Trans Fat: 2g, Cholesterol: 480mg, Sodium: 1983mg, Potassium: 959mg, Fiber: 9g, Sugar: 167g, Vitamin A: 2346IU, Vitamin C: 13mg, Calcium: 239mg, Iron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source: Adapted from The Joy of Cooking, 1997