The Best Banana Bread
Bananas, butter, brown sugar, and pecans are combined in this tried and true recipe to create this old-fashioned banana bread quick bread that is moist and flavorful.
Servings 1 loaf
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup packed light brown sugar
- 2 large eggs at room temperature
- 1/3 cup sour cream at room temperature
- 2 cups mashed bananas about 4 large ripe bananas
- 1 teaspoon pure vanilla extract
- optional: 3/4 cup chopped pecans
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix together the butter and brown sugar for 4-5 minutes or until light and fluffy.
- Mix in the eggs, sour cream, and vanilla, making sure to mix well after each addition. Stop and scrape down the sides of the bowl, then add the mashed banana and mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Gently stir in the chopped pecans.
- Spread the batter into the prepared loaf pan, evening out the top with a spatula.
- Bake at 350°F (177°C) for 55-65 minutes or until a toothpick inserted into the center comes out clean. Tent with aluminum foil to prevent excess browning if needed.
- Remove from the oven and allow to cool in the loaf pan for 20 minutes. Carefully remove the bread from the loaf pan and transfer it to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 5 days.
To freeze the loaf: Wrap tightly with plastic wrap and store in a freezer bag or container in the freezer for up to 3 months. To thaw, place it on the counter for several hours or overnight so that it can come to room temperature.
To freeze the loaf: Wrap tightly with plastic wrap and store in a freezer bag or container in the freezer for up to 3 months. To thaw, place it on the counter for several hours or overnight so that it can come to room temperature.