This is the best banana bread I have ever had and it’s so true! I couldn’t believe myself how good banana bread could be, until I tried this recipe. So soft and moist. And no taste of mushy overripe bananas.
I love using ripe yellow bananas
I wasn’t a big fan of banana bread for a long time because many recipes rely on very overripe bananas, which can overwhelm the loaf with an intense, sometimes unpleasant banana flavor. I decided to give banana bread one more try using ripe yellow bananas instead of heavily spotted fruit, and the result was wonderful. The loaf is soft, moist and well balanced without that strong overripe taste.
Using ripe yellow bananas and a bit of sour cream or plain yogurt keeps the bread tender and moist. The crumb is soft and even, and the walnuts on top add a pleasant crunch. If you prefer a smoother texture, blend the bananas briefly before folding them in.
You should try these recipes too
- Chocolate banana bread with pears
- Mini Banana cheesecakes
- Banana chia pudding with amaretto cookies
- Oreo cheesecake cupcakes
How to make good banana bread
For this recipe you will use a total of 3 medium ripe yellow bananas mashed or blended (plus one banana for decoration). I like to blend the bananas for a smoother, more even texture, but mashing works fine if you prefer some banana bits. The sour cream or plain yogurt helps retain moisture and gives a tender crumb.
Get ready the oven
Preheat the oven to 170°C (350°F) and line a 9″ loaf pan with parchment paper. A useful trick is to crumple the parchment briefly before fitting it into the pan so it sits neatly and is easy to lift out later.
Let’s whip up the batter
In a large bowl, beat 1 cup (200 g) golden or brown sugar with 5 tablespoons (85 g) room-temperature unsalted butter for about 5 minutes until the mixture is creamy and fluffy. Add 3 medium eggs and 1 teaspoon vanilla extract and mix until combined. Stir in 1/2 cup (140 g) sour cream or yogurt and the zest of one lemon. Add the mashed or blended bananas and mix until uniform.
In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon baking powder and 1/2 teaspoon salt. Fold the dry mixture into the wet ingredients gently until just combined. Fold in 1/2 cup chopped walnuts if desired.
Pour the batter into the prepared loaf pan. Sprinkle a few whole walnuts on top, then peel and slice one banana lengthwise and place it on the surface for decoration.
Bake bake bake
Bake on the middle rack at 170°C (350°F) for about 60 minutes. Test doneness by inserting a toothpick into the center—if it comes out clean or with a few crumbs, the bread is done. If the toothpick is wet with batter, continue baking for another 10–15 minutes, covering the top loosely with parchment if it’s browning too quickly.
How to check if bread is done?
If the top browns before the center is fully baked, cover the loaf loosely with parchment to prevent burning and continue baking until a toothpick inserted in the center comes out clean. Remove the loaf from the oven and cool in the pan on a wire rack for 15 minutes before slicing. Serve warm or at room temperature—it’s lovely with a scoop of ice cream or a dollop of whipped cream.
How to store banana bread
Cool completely before storing. I keep the loaf in the pan wrapped tightly with plastic wrap for a couple of days at room temperature if it’s not too warm. In hot weather, refrigerate and keep wrapped; the bread will stay moist for about 5–7 days in the fridge. For longer storage, freeze wrapped slices or the whole loaf in an airtight container for up to 3 months.
BEST BANANA BREAD RECIPE
Julia
Equipment
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1 loaf pan 9″
Ingredients
- 1 cup (200 g) golden/brown sugar
- 5 tablespoons (85g) unsalted butter room temperature
- 3 medium eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (140 g) sour cream or yogurt
- 1 small lemon for zest
- 3 medium yellow ripe bananas mashed or blended + 1 banana for decoration
- 1 1/2 cup all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp baking powder
- 1/2 teaspoon salt
- 1/2 cup walnuts + a few walnuts for garnish
Instructions
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Preheat the oven to 177°C / 350°F and line a 9″ loaf pan with parchment paper.
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In a large bowl, beat the brown sugar and softened butter with a hand mixer for about 5 minutes until creamy and fluffy.
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Add the eggs and vanilla and mix on low until combined.
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Stir in the sour cream (or yogurt), lemon zest and mashed or blended bananas.
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Whisk the flour with baking soda, baking powder, salt and nuts in a separate bowl, then fold into the wet mixture until just combined. If using chocolate chips, fold them in now.
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Pour the batter into the prepared pan, sprinkle with whole walnuts and top with a lengthwise-sliced banana.
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Bake on the middle rack at 350°F / 177°C for about 60 minutes. Check doneness with a toothpick; if it’s still wet, bake 10–15 minutes longer. Cover the top with parchment if it browns too fast. Cool in the pan on a wire rack for 15 minutes before slicing.
Notes
- Add 1/2 cup of chocolate chips for a chocolatey twist.
- For a fully chocolate loaf: use 1 cup all-purpose flour plus 1/2 cup cocoa powder.
- Fold in 1 cup fresh or frozen berries (blueberries, strawberries or raspberries).
- Make marble banana bread: divide batter in two, add 2 tablespoons cocoa to one half and swirl for a marbled effect.
STORAGE:
- Cool completely before wrapping. Wrap tightly in plastic wrap and place in an airtight container; at room temperature it will keep 2–4 days.
- Refrigerated, wrapped tightly, it will keep up to 1 week.
- Freeze for up to 3 months; freeze individual slices for easy serving.
MAKE BANANA MUFFINS:
- Use the same ingredient ratios and divide the batter into 12 lined muffin cups. Bake at 350°F / 177°C for 20–25 minutes.