Looking for the best banana bread ever? The delightful recipe combines overripe bananas with a touch of cinnamon and a sprinkle of walnuts for a moist, flavorful loaf that’s perfect for breakfast or dessert. Let’s get started on making banana bread magic.
When it comes to making the best banana bread ever, quality ingredients matter. For those with nut allergies, simply omit the walnuts or substitute them with seeds like sunflower. Overripe bananas are key for sweetness, so don’t shy away from those brown spots. If you don’t have sour cream, plain yogurt works as a great substitute, adding moisture without compromising flavor.
Bread & Rolls
Best Banana Bread Ever Recipe
Ingredients
- 1 1/3 cups walnuts
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 large eggs, at room temperature for 30 minutes
- 2 1/3 cups sugar
- 1 cup vegetable oil
- 3 cups mashed overripe bananas (6 large ones)
- 1/4 cup sour cream
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 350 degrees with the rack in the middle position.
- Spread the walnuts on a baking sheet and bake until they are fragrant and lightly browned, about 10 to 15 minutes; check often and stir to avoid burning. Set the nuts on a plate to cool.
- While the nuts cool, spray 2 (9 by 5 by 3 inch) metal loaf pans with pan spray or butter them generously.
- Sift the all-purpose flour, baking soda, cinnamon, and salt into a mixing bowl, creating a fluffy dry mix.
- In the bowl of an electric mixer, beat together the 4 large eggs and 2 1/3 cups sugar at medium-high speed until the mixture is thick and pale; it should form a ribbon when the beater is lifted, taking about 10 minutes.
- Reduce the mixer speed to low and slowly add in 1 cup of vegetable oil, mixing until well combined.
- Next, mix in the 3 cups of mashed overripe bananas, 1/4 cup of sour cream, and 2 teaspoons of vanilla.
- Remove the bowl from the mixer and gently fold in the flour mixture and the cooled walnuts, ensuring everything is combined but not overmixed.
- Divide the batter evenly between the two loaf pans, spreading it out smoothly.
- Bake in the preheated oven until golden-brown and a toothpick inserted into the center comes out clean, about 1 to 1 1/4 hours.
- Cool the loaves in the pans for 10 minutes, then turn them out onto a wire rack. Be sure to turn the loaves right side up and let them cool completely before slicing.