When it comes to making from-scratch banana bread, the result should be a crust that is firm with crispy edges and a center that is moist, soft and fluffy all at once. This recipe will deliver those results.
Enjoy this delicious baked good for breakfast, afternoon snack or dessert! Did I mention it packs well in lunchboxes. Don't forget bake sales. Are those still a thing? Either way, the point is, grab a slice any time you can!
As an Amazon Associate I earn from qualifying purchases. For more information please visit my disclosure page
Do I have to use over ripe bananas
We have all been told that overripe bananas make the best banana bread. And this is true. Using bananas that have browned a bit yield the best result. But why?
I'm not an expert but from my research, the reason is all in the starch breakdown. As a banana ripens, the starches breakdown and are turned into sugar. I'm sure there is a lot more science-y information but that is the basic concept.
What type of pan
Most use a standard (9x5) loaf pan. While you can use any style loaf pan, my preferred pan is a stone loaf pan. The stone results in crispier edges. So if crispy edges is what you're into, I suggest a stoneware pan.
How to store
I see a lot of people saying to store in a plastic storage bag. However, I disagree. I have found that plastic storage bags create moisture, making the loaf soggy.
Some people opt for storage containers but for me, the best way to store banana bread is wrapped in foil and stored on the counter.
In my house, a loaf is eaten in a day or two, but it is my understanding it can last 4-5 days stored on a counter.
I would not recommend storing in the refrigerator. Refrigeration can dry out the bread fairly quickly and nobody wants a dry banana bread.
This recipe will give you all the tips for a moist, fluffy banana bread with slightly crispy edges. The perfect combination.
- 1 ⅔ Cup flour all purpose
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 Cup sugar granulated
- 2 Whole eggs
- ½ Cup canola or vegetable oil
- 3-4 over-ripe bananas mashed
- 2 Tablespoon sour cream
- 1 teaspoon vanilla extract
Preheat oven to 350 F.
Prepare loaf pan by spraying with non-stick spray or rubbing a little butter on bottom and sides. Set aside.
In a small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt.
In a large bowl, whisk or beat sugar and eggs until smooth. Add oil, mashed bananas, sour cream and vanilla and continue to whisk or beat for about a minute.
Fold the dry ingredients into the wet ingredients.
Pour mixture into prepared loaf pan. Bake for 50-60 minutes. Check for doneness after 50 minutes by inserting a toothpick into center, if it comes out clean, it is done. If it comes out wet still, put back in for another 5-10 minutes.
Place pan on wire rack to cool for 10 minutes and then remove from pan and allow bread to cool on rack.
Once cool, bread can be stored on counter, wrapped in foil.
Calories calculated using MyFitnessPal.com for 1/12 of a loaf