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slices of banana bread stacked tall, with a hand removing the top to show its tender texture
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Banana Bread

After tons of testing, I've discovered the secret to perfectly moist banana bread (sour cream!). Quick and easy, no mixer required.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 9-inch loaf
Author Tessa Arias

Ingredients

  • 2 cups (254 grams) all-purpose flour, measured correctly
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (340 grams) mashed overripe bananas, from about 3 large bananas*
  • 1/4 cup (60 grams) plain yogurt or sour cream, at room temperature
  • 2 large eggs, at room temperature, lightly beaten
  • 3 tablespoons (42 grams) unsalted butter, melted
  • 3 tablespoons (42 grams) neutral oil, such as avocado or vegetable
  • 1 teaspoon vanilla extract
  • 1 cup (142 grams) coarsely chopped toasted walnuts, or (170 grams) chocolate chips, optional

Instructions

  • Preheat the oven to 350°F. Generously grease a 9 by 5-inch loaf pan.**
  • In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, and salt.
  • In a medium bowl, stir together the mashed bananas, yogurt, eggs, butter, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the walnuts or chocolate chips (if using), being very careful not to overmix. Spread batter into the prepared pan.
  • Bake about 55 to 65 minutes, until golden brown and a toothpick inserted into the center comes out clean or a digital thermometer inserted into the center reads 200-205°F. Cool in the pan on a cooling rack for 15 minutes before removing the loaf from the pan to finish cooling completely, before slicing and serving.

Video

Notes

*Use very overripe bananas. They should be very soft and covered with dark brown speckles. Mash the bananas well by hand with a fork or potato masher. If using frozen ripened bananas, thaw first then drain excess liquid.
**For mini loaves, grease pans and fill each about 3/4 full. This makes about 3 mini loaves, depending on your pan size. Place on a baking sheet and bake for about 36 minutes, or until the tops are deep golden brown and a toothpick inserted in the center comes out clean (or the center reaches 200°F). Let cool in pans on cooling rack for 10 minutes before removing to cool completely.

Recipe Link

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