Is there anything more comforting than the smell of freshly baked banana bread wafting through your kitchen? The rich aroma of ripe bananas, warm spices, and soft, tender crumb is enough to make your mouth water and your heart swell with nostalgic delight.
Banana bread is one of those timeless classics that’s equally at home on the breakfast table, as an afternoon snack, or even served up for dessert. It’s the kind of homemade treat that feels simultaneously indulgent and wholesome – the perfect balance of sweetness, moisture, and satisfying texture.
But not all banana bread recipes are created equal. Some produce loaves that are dry and dense, while others end up greasy and overly banana-y. And let’s not even talk about the sad, store-bought varieties that pale in comparison to the real deal.
That’s why I’m sharing my tried-and-true recipe for the BEST banana bread you’ll ever make. It’s the kind of banana bread that will have your family and friends begging you for the recipe (and hoarding any leftovers for themselves).
1. The Best Banana Bread Recipe
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups mashed ripe bananas (about 3 medium)
- 1/2 cup sour cream or plain yogurt
Instructions
Preheat your oven to 350°F. Grease a 9×5 inch loaf pan and set aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla.
Mash the bananas in a separate bowl until smooth. Stir the mashed bananas and sour cream/yogurt into the butter mixture until well combined.
Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
So what are you waiting for? Grab those ripe bananas sitting on your counter and get baking. This is one classic recipe you’re going to want to keep in your back pocket forever.
