This banana bread recipe is moist, perfectly sweet and easy to make! Grab your overripe bananas and let’s make this classic bake! It comes together in one bowl and can function as breakfast, dessert or snack!
Why Banana Bread?
Do you ever get just the strongest craving for specific flavors? Mine are always either banana and peanut butter, or chocolate and peanut butter, or banana and cinnamon or something along those lines. So you could imagine that banana bread is almost always on my radar!
I created this banana bread recipe to satisfy that moment when you crave warm, soft bananas in bread form, swiped with a bit of butter and a cup of hot coffee or tea—have I painted the picture well enough yet?
Or hey maybe it’s not a craving and you just have bananas getting too ripe…grab them up and let’s make banana bread together!
For this Banana Bread you will need:
Ripe Bananas—I mean duh, but yes, the bananas must be ripe, like that moment you look at them on your counter and go “oh dear God when did they get so brown?!” That’s the perfect time to use them! Otherwise your banana bread won’t be nearly sweet nor moist enough!
Lemon Juice—we’re using a bit of lemon juice to brighten the banana flavor
Butter—to give contribute to the banana bread’s nice soft, moist crumb
Brown Sugar + Granulated Sugar—brown sugar adds a richness and compliments the bananas well, the granulated sugar rounds everything out!
Eggs—our binding agent, plus egg yolks add richness to any dessert (or, in this case, breakfast)
Cake Flour—I like to use cake flour in my recipes when I want an extra soft crumb, if you can’t get your hands on cake flour in the store, try ordering it here or just use all purpose flour and be sure to not overmix the batter at all!
Baking Powder—for a light, airy texture!
Baking Soda—to give our banana bread a good rise!
Salt—to compliment our sugars and emphasize the overall flavor.
Milk + Sour Cream—other than the bananas the milk and sour cream are there to provide the recipe with moisture and a good crumb!
This banana bread recipe is pretty straightforward so we can hop into the recipe! Please send me any questions or comments you may have about this recipe here! And be sure to tag me on Instagram or TikTok @karisscorner if you bake it!
Banana Bread
Ingredients
For the Banana Bread
- 4 (450g) large overripe bananas mashed
- 1 Tbsp lemon juice fresh
- 1/2 cup (113g) unsalted butter room temperature
- 1/2 cup (100g) light brown sugar
- 3/4 cup (160g) granulated sugar
- 3 (150g) large eggs room temperature
- 2 1/2 cups (325g) cake flour can sub for all purpose but cake flour recommended
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/3 cup (85ml) whole milk room temperature
- 1/2 cup (135g) sour cream room temperature
Instructions
For the Banana Bread
- Preheat the oven to 350°F (roughly 180°C) and line 2 loaf tins with parchment paper and spray with baking spray then set aside.
- In a medium bowl, mash 4 large (roughly 450g) overripe bananas and mix with 1 Tbsp of lemon juice. Set aside.
- In a large bowl beat together 1/2 cup (113g) of room temperature unsalted butter, 1/2 cup (100g) of light brown sugar and 3/4 cup (160g) of granulated sugar with a mixer for 2-3 minutes or until light and fluffy.
- Add 3 large eggs (150g), 1/3 cup (85ml) of milk, 1/2 cup (135g) of sour cream and the mashed bananas all at room temperature and mix them until combined.
- Add in 2 1/2 cups (325g) of cake flour, 1 Tbsp of baking powder, 1/2 tsp of baking soda and 1 tsp of salt and mix carefully making sure not to overmix.
- Add half the batter to each loaf tin. Optionally you can sprinkle them with coarse sugar before baking. Bake for 45-55 minutes taking them out when a toothpick inserted in the middle comes out mostly clean.
- Allow to loaves to cool for about 45 minutes, then cut, serve with a little bit of butter and enjoy!