Banana Bread

04.21.2012

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.

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Banana Bread – The Perfect Loaf

Yield: 1 Loaf

Ingredients

  • 1 2/3 cups (236g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 Tbsp (113g) unsalted butter, melted*
  • 3/4 cup (160g) granulated sugar
  • 2 large eggs
  • 1 1/2 cups (370g) well mashed overripe bananas (about 4 medium bananas, be sure to measure)
  • 1/4 cup (63g) sour cream
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Grease a 9 by 5-inch or  8 1/2 by 4 1/2-inch loaf pan.

  2.  In a mixing bowl whisk together flour, baking powder, soda and salt. Make a well in center of flour mixture, set aside. 

  3. In a separate medium mixing bowl whisk together melted butter and granulated sugar. 

  4. Whisk in eggs, then whisk in bananas, sour cream and vanilla. 

  5. Pour banana mixture into flour mixture and fold with a rubber spatula just until combined (you shouldn't see any more streaks of flour). Pour batter into prepared loaf pan.

  6. Bake in preheated oven until toothpick inserted into center comes out free of batter (a moist crumb or two is fine but top should be set), about 50 - 58 minutes. 

  7. Cool in pan 5 minutes. Run knife around edges to loosen then invert onto a wire rack.

  8. Let cool on wire rack about 30 minutes then transfer to an airtight container to finish cooling. Store at room temperature or refrigerate for longer shelf life.

  9. *If you only have salted butter on hand, reduce salt in recipe to 1/4 tsp.

  10. Recipe source: Cooking Classy, recipe originally shared April, 2012 updated Sept. 2017.

23 comments

  • 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 https://www.cookingclassy.com (https://www.cookingclassy.com/2012/04/banana-bread-the-perfect-loaf/) 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

  • Nicole: It seems that part of this recipe was removed/changed. I’ve made this before and loved it. What happened to the ingredients for the topping? I wished I remembered what they were. :( September 17, 2017 at 10:00am Reply

    • Jaclyn: Sorry I improved and updated the recipe and will be updating the photos soon as well. I found I was able to add a little more butter and bananas into the recipe. Then I did omit that topping, it was I believe 1 tbsp of raw sugar and a little bit of cinnamon. September 17, 2017 at 1:39pm Reply

    • Ieva: I agree about the topping.. I have made this before and I just went through all the other recipes here to make sure I’m not mistaking this recipe for another.. It would be great to have it back. :)

      I think the topping had both cinnamon and nutmeg as well as raw sugar. September 24, 2017 at 11:38am Reply

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