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Say hello to my new favorite quick bread in the whole wide world.
Okay, I know that a lot of people say that about a lot of quick bread recipes, but you have to understand my love for banana bread.
When I was in high school, I started going to Starbucks. At said coffee shop, I would order two things religiously – a frappuccino, and a warmed up slice of their banana bread.
It was the highlight of my day on the way home from school, and I can’t believe I didn’t weigh more in high school as a result.
Don’t you wish you could hang onto that young metabolism for the rest of your life?
Anyway, that’s when I first truly fell in love with the delectable baked good that is banana bread.
It wasn’t a recipe handed down from my grandmother. I don’t have fond memories of drinking a glass of milk with a warm slice at the breakfast table with my mom.
Instead, it was me walking home from school with a warm slice in hand, enjoying the small break before I had to sit down to piles of homework.
Every time I bite into a slice of warm banana bread, I think of those idyllic moments that I had to myself as I walked the streets of my suburb outside Denver.
Of course, when I got more into cooking, I started baking my favorite fix right at home.
I tried what seems like hundreds of recipes and tweaks before getting it right.
Hint: this is the right recipe.
It is so moist and flavorful, you won’t believe how incredible it is when you take that first bite.
It practically melts in your mouth.
The sour cream is what actually keeps this bread nice and moist. It’s my secret ingredient, and it works like a charm every single time.
You can eat this bread at room temperature, but I love to warm it up for about 5-10 seconds in the microwave. And nothing beats eating it warm, straight out of the oven.
Slather on a small pat of butter and it is pure heaven. The butter adds just the right amount of richness to make it a really decadent treat.
I like to eat it for breakfast now, but it’s a fantastic snack as well.
If you feel like sharing, know that this recipe is also the ideal pick-me-up for a friend or family member who could use a little extra love. If you are thinking of making this for someone else, consider wrapping it carefully in plastic wrap before packaging it up.
I like to use a colorful gift box for this, but you can also even buy a colorful reusable loaf pan, bake the bread in it, and then gift it all in one thoughtful package.
This one from Fiesta makes a really nice gift, and it’s available from Wayfair in a bunch of different colors.
Are you feeling inspired to share the baking love? Or are you feeling more inspired to hoard it all to yourself? Either will do, with this fantastic quick bread!
When it comes to the ultimate baked goody, this super moist and tasty banana bread recipe will top the list the moment you try it.
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 8 Tbsp (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 cup very ripe mashed banana (about 2 large or 3 medium)
- 1/2 cup sour cream
- 1/2 tsp vanilla extract
- Make sure all ingredients are room temperature before you begin.
- Preheat oven to 350˚F. Line a standard 9-by-5-inch loaf pan with parchment paper, letting the paper drape over the sides to create a sling.
- In a medium-sized bowl, thoroughly whisk together the flour, salt, and baking soda.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and sugar, beating it on high speed until the mixture lightens in color and texture.
- Add the flour mixture gradually to the butter mixture in three additions, beating on low speed until just combined after each addition.
- Gradually beat in the lightly beaten eggs.
- Add mashed bananas, sour cream, and vanilla extract. Fold in with a spatula until just combined.
- Scrape the mixture into the pan and spread evenly.
- Bake 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan on a rack for 5-10 minutes before unmolding to cool completely on the wire rack.
- Category: Quick Breads
- Method: Baking
- Cuisine: Breakfast
Keywords: banana bread, breakfast, brunch, banana
Cooking By the Numbers…
Step 1 – Mash Bananas, Beat Eggs, And Measure Remaining Ingredients
Make sure all ingredients are at room temperature.
Mash enough very ripe bananas to have 1 cup in total. I used 2 large bananas to get this amount.
In a small bowl, lightly beat the 2 eggs.
Measure out all of the remaining ingredients as listed.
Line a standard 9-by-5-inch loaf pan with parchment paper.
Make sure that you let the paper drape over the sides to create a sling for easy removal. You just lift the paper, and the loaf comes right out.
Preheat oven to 350˚F.
Step 2 – Make Flour Mixture
Add the flour, salt, and baking soda to a medium bowl.
Whisk together until combined.
Step 3 – Cream Ingredients
Add the butter and sugar to the bowl of an electric stand mixer that’s been fitted with the paddle attachment.
Cream together on high speed until the mixture lightens in color and texture. This will take about 2 minutes.
Step 4 – Add Flour, Eggs, and Finish Batter
Add the flour mixture to the butter mixture gradually in three separate additions. Beat the flour in on low speed until just combined after each addition.
Beat in the lightly beaten eggs on low speed.
Remove the bowl from stand mixer.
Fold in the mashed bananas, sour cream, and vanilla extract with a spatula until just combined.
Step 5 – Bake
Add the batter to the prepared loaf pan and spread it evenly into the corners. Smooth the top.
Bake for 50 minutes to 1 hour, until a toothpick inserted into the center comes out clean.
Let cool in the pan for about 5-10 minutes. Remove from the pan and let cool completely on the rack for storage, or slice and serve warm.
Ripe Bananas Are Key to This Tasty Homemade Quick Bread
When it comes to making banana bread, you need to make sure the fruit is ripe. Using green bananas makes for a flavorless recipe, let’s be honest.
Not to mention, they will also be a lot easier to mash.
If you are using just-ripe bananas, you will get some of that sweet banana flavor, but not a ton (use these to serve in our banana cream pudding!). Make sure the fruit is very, very ripe before using it in this recipe.
If you would like even more bread in your life, check out the recipes below:
Will you make a loaf for a friend, or keep each delicious slice all for yourself? Tell us in the comments below, and be sure to come back to rate the recipe once you’ve tried it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Product image via Fiesta. Originally published by Shanna Mallon on November 13, 2008. Last updated: May 19, 2020 at 18:15 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.