Best Banana Bread Recipe
This ultra-moist banana bread is made with sour cream for a tender, fluffy crumb. It’s perfectly sweet and easy to customize with your favorite mix-ins.
Equipment
- - Loaf pan (9×5 inch)
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups & spoons
Ingredients
- - ½ cup butter softened
- - ½ cup brown sugar
- - ½ cup white sugar
- - 2 eggs
- - 2 tsp vanilla extract
- - 1 cup mashed ripe bananas
- - 1 cup all-purpose flour
- - ½ cup oat flour or more regular flour
- - 1 tsp baking soda
- - 1½ tsp baking powder
- - ¾ tsp kosher salt
- - ½ cup sour cream
- - ¼ tsp cinnamon optional
- - ⅛ tsp nutmeg optional
- - ½–¾ cup chopped toasted walnuts or pecans optional
Instructions
- Preheat oven to 350°F. Line or grease a 9×5-inch loaf pan.
- Cream butter and sugars until fluffy. Add eggs and vanilla.
- Stir in mashed bananas.
- Add dry ingredients and optional spices. Mix gently.
- Fold in sour cream and nuts if using.
- Bake for 55–65 minutes until toothpick comes out clean.
- Cool before slicing.
Notes
- Use overripe bananas for best results
- Oat flour adds a light nutty flavor
- Store at room temp for 2–3 days, or freeze up to 3 months
- Oat flour adds a light nutty flavor
- Store at room temp for 2–3 days, or freeze up to 3 months