the best homemade banana bread recipe

homemade banana bread recipe

this is yet another reason why i love my family cookbook! every time i buy bananas, a few are sure to get a little too brown for anyone in my family to eat. so i pull out this recipe from that cookbook and make this delicious banana bread. it tastes so amazing, and because it’s made with sour cream it’s super moist. and best of all, my kids love it!

here’s how to make it:

first, gather all your ingredients: butter, sugar, eggs, flour, baking soda, salt, ripe bananas, sour cream, vanilla, and walnuts or chocolate chips (optional).

ingredients to make sour cream banana bread

next, cream the butter and sugar until light and fluffy. add to eggs and beat to incorporate.

instructions for making homemade banana bread

in a medium bowl, whisk together the flour, baking soda, and salt. add it in to the butter mixture.

banana bread recipe

add mashed bananas, sour cream, and vanilla and mix to combine.

instructions for making homemade banana breadmoist banana bread recipehomemade banana bread recipe

if you want chopped walnuts or chocolate chips, you can stir in 1/2 cup of either one at this point.

once everything stirred together, transfer to a single loaf pan, or 3 mini loaf pans. *if using a larger loaf pan, you’ll have to bake for 1 hour & 10 minutes. for the mini loaf pans, you’ll only have to bake for 45 minutes.*

mini banana bread recipe

cool on a wire rack, slather in butter, and enjoy!

here’s the recipe for you to try it yourself:

Homemade Banana Bread
 
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Homemade banana bread recipe – a healthy snack great for a number of different settings.
Author:
Recipe type: Snack
Serves: 8

Ingredients
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas (approx. 3)
  • ½ cup sour cream
  • 1 teaspoon vanilla
  • ½ cup chopped walnuts or chocolate chips

Instructions
  1. Butter a loaf pan, or 3 mini loaf pans, and set aside.
  2. Cream butter and sugar. Add eggs, and beat. In a medium bowl, whisk together the flour, baking soda, and salt; add to the butter mixture. Add bananas, sour cream, and vanilla and mix to combine. If using nuts or chocolate chips, stir them in with a rubber spatula.
  3. Bake at 350. If using a regular-size loaf pan, bake 1 hour & 10 minutes. If using mini loaf pans, bake for 40-45 minutes. Let cool slightly before turning out onto cooling racks. Spread on some butter and enjoy!

 

 

 

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Comments

  1. Julie says:

    I love banana bread and haven’t made it for so long. Thanks for the inspiration! It looks so good!

  2. Becky Olsen says:

    I have bananas just waiting for this recipe! This will be perfect!

  3. Hey Katie,
    I want to try this recipe, but I’m not sure about my loaf pans.
    They’re def. not “mini”, but they’re two diff. sizes & I’m not sure which is the typical “normal” size.
    Two of them are a Kitchenaid 9×5″ pan, and one is a Baker’s Secret pan that is a bit smaller than the kitchenaid pans ( a bit bigger than 8×4 I would guess).
    I just don’t want to bake for too long or not enough time and have burnt or mushy bread ;)
    Do you know which size is typical?

    • Katie says:

      Hi Heather!
      I have 3 different sizes of loaf pans and none of them have their measurements written on them! But the one I’ve used before for banana bread (besides the mini ones) is about the same as your 8×4 loaf pan. So I’d go ahead and use that one. Because the larger loaf size is in the oven for longer, you might want to loosely cover your banana bread with tin foil towards the end of baking. Just lay it over the top and it will help keep the top from getting too dark. Also, you can use the toothpick trick to make sure it’s done all the way through – just keep in mind that it will continue to bake a little bit after it’s out of the oven if you keep it in the pan for a few minutes before taking it out to cool on a rack. Hope you like it!!!

      • Ok, so I didn’t wait for your response (Ken really wanted banana bread ;) haha
        So, I doubled the recipe, made 2 loaves in the larger size pans & they turned out great!
        I did use the toothpick trick & I only baked for 1 hour & that was fine (our oven tends to run hot)
        I will remember the tinfoil suggestion though, because although it’s not burnt or anything, I wouldn’t mind the top being a little less dark. Thanks Katie! We will definitely use this recipe again!
        I love how I know I have a good chance of getting a good outcome with your recipes because I trust your family’s baking reputation! haha :)

  4. anne says:

    beautiful photography! will be trying this for sure

  5. reena says:

    This looks delicious! Can’t wait to try it!

Trackbacks

  1. [...] the first thing you need to do is beat together the eggs and sour cream. the sour cream is what makes this cake unbelievably moist, just like it does in banana bread. [...]

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