Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Best Banana Bread. Image of sliced loaf of soft moist banana bread on a wooden board.

Best Banana Bread

  • Author: Seanna | SeannasKitchen.com
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 2 loaves 1x
  • Category: Bread, Dessert
  • Method: Baking

Description

This is our favorite recipe for the Best Banana Bread ever. Moist and delicious, its a foolproof recipe that comes out perfectly every time!


Scale

Ingredients

  • 3/4 Cup Softened Butter
  • 11/2 Cup Sugar
  • 11/2 Cup Mashed Banana
  • 2 Eggs
  • 1 Teaspoon Pure Vanilla Extract
  • 2 Cups Sifted Flour
  • 1 Teaspoon Baking Soda
  • 3/4 Teaspoon Salt
  • 1/2 Cup Sour Cream

Instructions

  1. Pre-heat oven to 325 degrees and set a rack in the middle of the oven.
  2. Using a mixer, cream together the butter and sugar into a smooth texture.
  3. In a separate bowl, whisk together mashed bananas, vanilla, and eggs.
  4. Add the banana mixture to the butter and sugar and blend until smooth.
  5. In a separate bowl, sift together the flour, baking soda, and salt.
  6. Add the dry ingredients and sour cream, bit by bit, slowly alternating between the two and mixing until smooth between turns.
  7. Mix all together into a smooth batter and set aside.
  8. Prepare two bread pans by buttering and flouring each pan. Be sure to tap out the excess flour.
  9. Dividing the batter equally, pour the batter into the prepared pans.
  10. Wait 30 minutes before baking.
  11. Place pans on the center rack in the pre-heated oven.
  12. Bake for approximately 50-60 minutes, until a toothpick inserted into the center of a loaf comes out dry.
  13. When loaves are ready to come out of the oven, set them on the counter to cool for 10 minutes.
  14. Gently slide the edge of a knife between the loaf and side of the pan and follow the path around the entire loaf. This will make it easier to get out of the pan.
  15. Turn the pan over and pop out the bread and set it on a rack to cool. Try to wait a few minutes before slicing into it so that it slices easier. But I wouldn’t blame you if you couldn’t resist and dove into it right away!
  16. Eat it as is or slather on butter or sour cream.
  17. Enjoy!

Notes

This recipe has been slightly adapted from a family recipe given to me by my good friend LaDonna. I substituted sour cream for buttermilk and left out the nuts called for in the original recipe. Thank you, LaDonna, for saving the day by sharing this wonderful recipe with me!