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
- 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
Preheat oven to 350 degrees. Grease a 9 by 5-inch or 8 1/2 by 4 1/2-inch loaf pan.
In a mixing bowl whisk together flour, baking powder, soda and salt. Make a well in center of flour mixture, set aside.
In a separate medium mixing bowl whisk together melted butter and granulated sugar.
Whisk in eggs, then whisk in bananas, sour cream and vanilla.
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.
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.
Cool in pan 5 minutes. Run knife around edges to loosen then invert onto a wire rack.
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.
*If you only have salted butter on hand, reduce salt in recipe to 1/4 tsp.
Recipe source: Cooking Classy, recipe originally shared April, 2012 updated Sept. 2017.