Banana Bread – The Perfect Loaf


Here is a recipe that is my proud result of many trial and error loaves of banana bread in an effort to achieve the perfect loaf. I’ve tried many other banana bread recipes and experimented several times to create my own recipe. Let’s just say baking is an art, it’s quite temperamental the measurements need to right on. It’s easier to create a recipe for an entree rather creating a recipe for a baked good. So, after several loaves of experimenting I’ve finally found the perfect measurements and ingredients to create what I call The Perfect Loaf of Banana Bread. Just how good? Good enough that it doesn’t even need a slathering of butter! It’s so good I’ve made it two days in a row. It’s amazingly moist, perfectly sweet, slightly rich, loaded with banana flavor and my favorite part – the topping. Be sure not to leave it off or use substitutions. It compliments the banana bread perfectly. I wanted a topping that enhanced the bread, you know made it fancier than your average banana bread =), and this topping does just that. I love how the spice is just on top. Before I made this recipe I would always have to decide if I wanted my banana bread to have a hint of cinnamon flavor or not. Now, I get a bit of cinnamon flavor but not throughout the entire loaf so it doesn’t take away from all that amazing banana flavor it just brushes the top of the loaf. I hope this recipe becomes your go to banana bread recipe for all your overripe bananas.


Banana Bread – The Perfect Loaf

Yield: 1 Loaf


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp butter , softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 eggs , at room temperature
  • 1 3/4 cup mashed well , overripe bananas (about 3 1/2 - 4 bananas, be sure to measure)
  • 1/3 cup sour cream , slightly warm (I warmed mine 20 seconds in the microwave)
  • 1 tsp vanilla extract


  • 2 Tbsp Raw Turbinado sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg


  1. Preheat oven to 325 degrees. In a mixing bowl, whisk together flour, baking soda, baking powder and salt, set aside. In a large mixing bowl, using an electric mixer, cream together butter, granulated sugar and brown sugar until pale and fluffy about 3 - 4 minutes. Stir in eggs, one at a time mixing after each addition. Add in mashed bananas, sour cream and vanilla and beat until combine scraping down the sides of the bowl frequently. Add in flour mixture and mix just until combine. Pour mixture into buttered 9 x 5 loaf pan. In a small mixing bowl whisk together raw sugar, cinnamon and nutmeg. Sprinkle mixture evenly over batter in loaf pan. Bake in the center of oven about 1 hour 10 minutes until toothpick inserted into center of loaf comes out clean. Remove from oven and allow to cool 5 minutes before removing to cool on a wire rack (I used a large plate when removing the loaf from the pan. I placed the plate over the top of the loaf then carefully flipped it upside down, then placed the wire rack over it and flipped it again. I don't know if that makes sense in writing =) but it helped keep more of the sugar on the top of the loaf).
  2. Recipe Source: Cooking Classy


  • Chung-Ah | Damn Delicious: I’m absolutely loving the cinnamon sugar on top. April 21, 2012 at 11:46pm Reply

  • Cathleen: Oh my goodness, this truly does look like the perfect loaf! SO good! April 22, 2012 at 8:16am Reply

  • Becky H.: I happened to be planning to make banana bread this morning and came across this post, so decided to try this instead of my usual recipe. It came out perfectly! I didn’t have raw sugar, so look forward to trying that on top next time. Thank you! April 22, 2012 at 6:11pm Reply

  • Jaclyn: Thanks for your comments! Becky I’m so glad you enjoyed and next time I hope you try the raw sugar it’s the best! April 22, 2012 at 9:03pm Reply

  • Donna: I have been looking for the ‘perfect’ banana bread recipe and hope this is it!! Will try it this weekend when my bananas are nice and ripe !! April 25, 2012 at 8:30am Reply

  • Catie: Yep. Perfect loaf. Even beats my day’s recipe. Thanks. March 11, 2013 at 8:24pm Reply

    • Jaclyn: You’re welcome! So glad you enjoyed this banana bread! March 12, 2013 at 11:03pm Reply

  • Catie: I used your recipe for a family reunion banana bread bake off…. I won! August 13, 2013 at 7:03pm Reply

    • Jaclyn: Awesome!! Thanks for letting me know Catie! August 19, 2013 at 4:24pm Reply

  • Tesann Peel: Jaclyn, I used your banana bread recipe today, I absolutely love it. I’m definitely missing you and your cute family. I hope you guys are enjoying your long vacation! September 10, 2013 at 6:15pm Reply

    • Jaclyn: That’s awesome Tes! I’m so glad you made this :)! We miss you guys too! Vacation is nice but it will be even nicer to be back home :). September 14, 2013 at 8:58pm Reply

  • Heavenly Banana Nut Bread | My Beautiful Sticky Life: […] have my kids raved over it like they did tonight. This recipe from ( deserves a blue ribbon for […] February 1, 2014 at 10:31pm Reply

  • alana: Waiting for my bananas to overripe haha will make it this week for sure! looks delish!!1 February 17, 2014 at 8:53pm Reply

  • Debbye: This is IT! I love baking and can bake everything delicious -using a lot of your recipes ;) – but I’ve never been able to master the perfect banana bread…until last night! This recipe is absolutely perfect -the banana stands out exactly as intended, not overpowered by spices, the bread is fluffy and perfect…and the crunchy top adds the delicious cinnamon that I love. I’ve tried for years to make THIS banana bread, with every recipe I could find. This is IT. I made 9 mini loaves with it last night, and was rather disappointed when I woke up to only have one little half a loaf leftover! I will be freezing all my brown banana from now on to remake this….thanks! February 22, 2014 at 7:33am Reply

    • Jaclyn: I’m so glad you liked this banana bread recipe Debbye! Thanks so much for taking the time to leave a review! February 25, 2014 at 11:18pm Reply

  • nana: can i alternate the sour cream with milk? :) March 20, 2014 at 8:08pm Reply

    • Jaclyn: I would recommend full fat plain yogurt instead if you have it. Milk won’t yields as moist of a loaf but it would probably work okay. March 20, 2014 at 10:04pm Reply

  • Nikki: The whole top of mine got super hard, cracked, and fell apart. Any ideas on to why this might of happened? January 6, 2015 at 7:31pm Reply

  • Alli Rickard: I made this bread this morning and it is AMAZING. Probably the best banana bread i’ve had. Thank you!! July 19, 2015 at 2:40pm Reply

  • Edie: Good bread July 28, 2017 at 3:18pm Reply

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