Marie Saba

From My Kitchen To Yours

My grandmother used to make banana cake for my birthday when I was young, so anything banana flavored makes me super nostalgic! My new best banana bread is not quite as sweet as the one she used to make, but it’s just as special.

With real butter, three ripe bananas and a scoop of sour cream, this quick bread is wonderfully moist and full of rich banana flavor. We love it with walnuts mixed in and sprinkled on top, but you can leave them out if you prefer, or sub in chocolate chips.

This very best banana bread is delicious as a quick breakfast or snack with a pat of butter or swoosh of cream cheese. It also freezes well, whole or in slices, so go ahead and whip up a loaf anytime you have ripe bananas! There’s nothing better than having a homemade snack on the ready during a busy week!

If you’re looking for something with a chocolate spin, check out my gluten-free Double Chocolate Banana Bread. This one is deceptively delicious — made made with coconut oil, ripe bananas and grated zucchini and carrot, but tastes like chocolate cake!

Best Banana Bread

Ingredients

1 ½ cup (210 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (113 g) unsalted butter, melted
¾ cup (150 g) brown sugar, packed
2 large eggs
2 teaspoons vanilla
3 mashed bananas (1 ¼ cup or 300 g)
½ cup (120 ml) sour cream
½ cup (60 g) chopped walnuts

Topping: chopped walnuts

Instructions

Preheat oven to 350 F (176 C). Grease a 9x5x3-inch loaf pan with baking spray or butter.
In a medium bowl, mix together flour, baking soda and salt. Set aside.
In a large bowl, whisk together melted butter and brown sugar until smooth. Add eggs and vanilla; mix again. Add bananas and sour cream; mix again.
Add dry ingredients to wet; mix just to combine. Fold in walnuts. Pour batter into loaf pan and sprinkle with additional chopped walnuts if desired.
Bake for 60-65 minutes, or until toothpick inserted into the center comes out clean.

Variations:

For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
For a sugar-free version, use ¾ cup brown-sugar substitute in place of brown sugar.
For smaller loaves, use three 7x3x2-inch loaf pans and bake at 350 F for 45-50 minutes.

Make-Ahead Options:

To freeze the whole loaf: Cool completely. Wrap tightly in plastic wrap and then in foil or place in a large freezer bag. Freeze up to 3 months. Thaw wrapped on the counter for 3-4 hours. If desired, warm in a 300 F (150 C) oven for 10-15 minutes before serving.
To freeze slices: Cool loaf completely. Slice into even pieces. Lay slices on parchment lined baking sheet. Freeze 1-2 hours until firm. Wrap in plastic or separate by parchment and place in a freezer bag or airtight container. Remove as much air as possible. Freeze up to 3 months. To thaw and warm slices, microwave for 15-20 seconds or put in the toaster oven for 2-3 minutes.

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