Go Back
Deeply speckled overripe bananas being mashed with a fork in a glass mixing bowl.

Best Banana Bread Recipe

The ultimate moist, tender, and intensely flavorful banana bread. Made with melted butter, overripe bananas, and a touch of sour cream for a bakery-quality texture that stays soft for days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 1/2 cups Mashed overripe bananas about 3 to 4 large bananas
  • 1/2 cup Unsalted butter melted and slightly cooled
  • 1/2 cup Brown sugar packed
  • 1/2 cup Granulated sugar
  • 2 large Eggs room temperature
  • 1/4 cup Sour cream or plain yogurt room temperature
  • 1 teaspoon Pure vanilla extract
Dry Ingredients
  • 1 1/2 cups All-purpose flour spooned and leveled (190g)
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk the melted butter into the mashed bananas until combined. Add the brown sugar, granulated sugar, eggs, sour cream, and vanilla extract. Whisk vigorously for about two minutes until the mixture is cohesive and slightly aerated.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt to ensure the leavening agents are evenly distributed.
  4. Add the dry ingredients to the wet banana mixture. Using a rubber spatula, gently fold the batter together just until the last streak of flour disappears. Do not overmix, or the bread will be dense.
  5. Pour the batter into the prepared loaf pan and smooth the top evenly.
  6. Bake on the center rack for 60 to 65 minutes. Check the loaf at the 45-minute mark; if the top is browning too quickly, tent it loosely with aluminum foil. The bread is done when a wooden skewer inserted into the center crack comes out clean or with a few moist crumbs.
  7. Allow the bread to cool in the pan for exactly 15 minutes before using the parchment overhang to lift it out. Transfer to a wire rack to cool completely to room temperature before slicing.

Notes

Expert Tip: Measuring the mashed banana is crucial. Using exactly 1 1/2 cups ensures the perfect wet-to-dry ratio. If you have leftover banana, do not add it to the batter, as it will cause the center of the bread to sink during baking.