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banana bread slices on a wire cooling rack
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Favorite Banana Bread

This banana bread is rich and delicious, moist, and full of flavor. It's easy to make and is a great way to use up ripe bananas.
Course baking
Cuisine American
Diet Vegetarian
Keyword bananas, loaf pan, quick bread, sour cream
Prep Time 15 minutes
Cook Time 45 minutes
Servings 10 servings

Ingredients

  • 1 1/2 cups all-purpose flour (213 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup pecan halves, toasted and chopped (57 grams)
  • 1 cup very ripe bananas (about 3)
  • 1 tablespoon pure vanilla extract
  • 1/2 cup sour cream
  • 8 tablespoons unsalted butter (1 stick, 113 grams) room temperature
  • 1/2 cup granulated sugar (99 grams)
  • 1/2 cup packed brown sugar (99 grams)
  • 2 large eggs

Instructions

  • Adjust an oven rack to the lower middle position. Preheat the oven to 350F. Grease an 8x4 inch loaf pan and line with a parchment sling.
  • In a small bowl, whisk the flour, baking soda, salt and pecans together. In a separate bowl, mash the bananas. Add vanilla and sour cream and mix until combined.
  • In the bowl of a stand mixer fitted with a paddle, cream the butter and sugar together until fluffy, 2-3 minutes. Add the eggs and mix on medium until combined. Add the flour mixture and mix on low until almost incorporated. Add the banana mixture and mix on low until completely combined. Scrape down the sides of the bowl and finish mixing with a spatula until the batter is completely combined
  • Pour the batter into the prepared pan and bake 45 to 55 minutes, until the top is dark brown and a wooden skewer or toothpick inserted into the center comes out clean.
  • Transfer the pan to a wire rack and let cool for 20 minutes. Using the parchment sling, lift the loaves out of the pan, peel off the paper, and let the bread finish cooling on the wire rack.