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I know the internet is brimming with banana bread recipes, and many claim to be the “best”, but I can tell you that once you try by best ever banana bread recipe, you will forever be converted! This banana bread is truly incredible, with no-fuss ingredients and a simple method, but tastes absolutely divine.
It has the perfect amount of sweetness, a rich caramel-y banana flavor, a moist texture without being muddy or dense, and a cinnamon crunch topping which makes the crust even yummier than normal.
WHAT MAKES THIS THE RECIPE SPECIAL
So what makes this recipe special? Here are the simple tweaks that make the biggest difference:
- The butter is browned. I know this adds some minutes to the process, but it is well worth the effort. Browned butter adds a lovely caramelized, nutty flavor and aroma that works wonders in banana bread
- The sugars are dissolved in the butter with the help of heat. Just like I do with my best browned butter chocolate chip cookies, I like to stir the sugars into the browned butter while still hot, on the lowest flame, for 1-2 minutes. This initiates a caramelization process for the sugars, and they also develop a nice caramelized flavor through this step. (note: we are not actually caramelizing the sugars, we are just stirring them into the butter on low heat for 1-2 minutes)
- The recipe uses sour cream for added richness and moisture. Sour cream is a magic ingredient in cakes as it makes the batter riches without making it runnier, and the same is true for banana bread. It also reacts with the baking soda to give the banana bread a better rise
- A cinnamon sugar mixture is sprinkled on top to give the crust a lovely crispy texture
More of a chocolate fan? Check out my insanely moist and decadent chocolate chip banana bread made with brown butter instead!
INGREDIENTS NEEDED
Here’s everything you will need to make this banana bread (scroll down to the recipe card for the exact quantities):
- Unsalted butter
- White sugar
- Brown sugar – both light or dark will work
- Eggs, cold – they can be replaced by flax seed eggs if you avoid real eggs
- Vanilla
- Extra ripe bananas – the spottier, the better!
- All purpose flour – you can also replace this with 50/50 all purpose and whole wheat flour, but I like it best with all purpose flour
- Baking soda
- Salt
- Sour cream – this will make your banana bread rich and moist! If you don’t have any, you can use plain greek yogurt
- Cinnamon powder – optional
HOW TO MAKE THE BEST EVER BANANA BREAD
First, preheat your oven to 350F (conventional) and prepare a loaf pan with parchment paper and butter / oil.
Place the butter in a nonstick saucepan over medium heat. Melt and stir until the butter browns – you will know when you see brown specks on the bottom of the pan and the butter develops a nutty aroma.
Immediately turn the heat to the lowest setting and add the white and brown sugars. Stir on the lowest flame for 1-2 minutes until the sugars begin to dissolve in the butter (they won’t completely dissolve – don’t worry. The heat is activating their caramelization process, nothing else. Doing this for too long or at high heat will cause the sugar to crystallize, which we don’t want).
Remove from heat and wait for 3-5 minutes. Then add the cold eggs and vanilla and whisk for 1-2 minutes until a really smooth, silky mixture is formed.
Mash the bananas in a separate bowl and add them to the batter, stirring to combine.
Next, sift in the dry ingredients (flour, baking soda and salt) and gently fold with a rubber spatula until combined. Lastly, fold in the sour cream, and your batter is ready!
Pour the batter into the prepared loaf pan, and sprinkle over the cinnamon sugar mixture (optional). And into the oven for ~50 or so minutes until a toothpick inserted in the center comes out with moist crumbs attached.
Serve and enjoy the best banana bread ever!!
VARIATIONS
This is a great base banana bread recipe which you can spruce up in any way you like. Here are some ideas:
- Turn it into banana cake instead of banana bread by baking in a 9″ cake pan
- Fold in chopped walnuts for a walnut banana bread. I recommend always toasting your nuts before adding them to cakes or breads as they taste infinitely better that way
- Fold in chocolate chips or Nutella for a chocolate banana bread
- Add peanut butter chips for a yummy peanut butter version. This is one of my favorites!
- Add 2-4 tbsp of espresso for a coffee banana bread
- Replace the cinnamon sugar mixture on top with a cinnamon streusel mixture for a proper crumb
- And so on!!
FREQUENTLY ASKED QUESTIONS
You can replace it with greek yogurt, or make your own sour cream at home using cream, milk and lemon juice
You can replace the eggs with flax seed eggs. For 2 eggs, mix 2 tbsp ground flax seeds with 6 tbsp of water, stir and refrigerate for 10 minutes until the mixture becomes gloopy
Yes, you can! See the variations section above for different ideas for how you can switch up this banana bread
You can store the banana bread for ~2 days at room temperature in an airtight container, or refrigerate for 5-7 days
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Ingredients
- 1/2 cup unsalted butter (113g)
- 1/4 cup granulated sugar (55g)
- 1/2 cup packed light brown sugar (100g)
- 2 eggs, cold
- 1 tsp vanilla
- 3 large extra ripe bananas, mashed (about 400g)
- 1 3/4 cups all purpose flour (195g)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sour cream (120g) – can be substituted with yogurt
- 1/2 tsp cinnamon + 1 tbsp sugar for the cinnamon crunch (optional)
Instructions
- Preheat oven to 350F and prep a loaf pan with parchment paper and butter
- Melt the butter in a nonstick saucepan and stir over medium-low heat until it melts and turns brown and fragrant
- Turn the heat to the lowest flame, add the granulated and brown sugars, and stir for 1-2 minutes
- Remove from heat and wait ~5 minutes. Then add the eggs and vanilla and whisk for 1-2 minutes until a smooth, silky mixture forms
- Add the mashed bananas and mix until combined
- Sift in the flour, baking soda and salt, and fold gently until mixed in
- Lastly, fold in the sour cream
- Pour the batter into the prepped loaf pan, and sprinkle over the cinnamon sugar mixture
- Bake for ~50 or so minutes until the banana bread is cooked through
- Rest for 20 minutes in the loaf pan before turning out and enjoy!
Video Tutorial
RELATED RECIPES
If you enjoy this recipe, also check out the following:
- The best browned butter chocolate chip cookies that are perfectly thick, crispy outside and gooey inside
- The ultimate brown butter chocolate chip banana bread that is loaded with chocolate!
- Ultra moist and soft brown butter banana bread cinnamon rolls that use banana in the dough
- The yummiest brown butter oatmeal chocolate chip cookies that have a delicious chewy, nutty texture
Comments
Hafsa Ahmed
Best banana bread recipe ??
I have substituted sour cream with yogurt and it does the job. Also the cinnamon crunch on the top adds another level of awesomeness.
Zoha
Yum – thank you for sharing your experience!
S Amnah Ahmed
This is truly the best banana bread I ever made. Soooo good!! The cinnamon crunch makes it exceptionally good. Thank you zoha for sharing your recipe♥️
Samia
Woww!!! I have tried your recipe for the first time and it turned out super moist and amazing!
Thank you Zoha ?
Zoha
Delighted to hear that! Thanks for trying it, Samia!
Zoha
YAYY!! Thrilled to hear that 🙂
Rameesah
This is the best banana bread I have ever tried!
Zoha
YAYYYYYYY!!!!!
Ayesha
Best banana bread ever! Very soft and moist, it’s so delicious!
I did not put sour cream both times but still love it.
Zoha
Hi Ayesha! That’s awesome. Did you substitute the sour cream, or just omit it altogether?
Maria
Aoa Zoha,
I tried your recipe yesterday and it’s the most amazing banana bread I’ve ever had in my life.
It was so moist and beyond delicious . Me and my son loved it. I didn’t use sour cream but used 1/4th cup yogurt instead.
I tried your cheesecake recipe as well and it was a hit too.
Thanks for your recipes.
Ayesha
Omit it, didn’t have sour cream or yogurt but still was delicious. Best recipe I have tried till now ??
Zoha
Thank you Ayesha!
Shifa
The best banana bread I’ve tried . It’s very moist and delicious.
Zoha
I am glad you agree with me! Thank you ❤️
Zoha
Yay!!
Elizabeth Jacob
I made this recipe when i was in a rush to find one of the best banana bread recipes and i fully agree on this being one of the best banana bread recipes ever!! It baked out so perfect now i’m craving to make this recipe a weekly at my household!!
Zoha
AWWW it is dangerous when you make good banana bread because then you want it again and again haha
Isra Akhter
Tried this recipe today. It was first time making banana bread and it was a super hit! The cinnamon crunch is a game changer. The banana bread was so moist and delicious. This will always be my go to recipe for banana bread going forward! Up until now I would go to a cafe/bakery to but banana bread but they don’t taste anywhere as delicious as this!
Zoha
Isra, thank you SO much!!! I am thrilled to hear you like this recipe just as much as I do.
Dee
Hi there ?,
Wondering if I can make this gluten free?
Keep up your good work!
Zoha
Hi Dee! While I have not tried that myself, I think it should work 🙂 Good luck!
Jill M Fenn
I have ONLY made this GF (use the one:one flour mix) and haven’t changed a thing. It’s amazing every single time.