epicurious4.5
Easy Classic Banana Bread
Make moist, tender banana bread with ripe bananas and simple ingredients. This easy, classic banana bread recipe delivers perfect texture every time.
👥 9 Servings⏱️ Prep & Cook: 1h 20m🔥 Cook: 35 min👤 Rhoda Boone📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●bowl
- ●spatula
- ●knife
- ●cutting board
📝 Preparation Steps
1
Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick vegetable oil spray. Line with parchment paper, leaving overhang on long sides. Toast walnuts in a single layer on a small rimmed baking sheet, tossing halfway through, until golden brown, 8–⏱️ 10 minutes. Let cool, then chop and set aside.
Nonstick vegetable oil spray (for pan)(packed; 200 g) dark brown sugar1 cup
2
Combine 3 medium very ripe bananas (about 13 oz.), peeled, flesh mashed, ¼ cup sour cream, and 1 tsp. vanilla extract in a medium bowl. Sift 1⅔ cups (208 g) all-purpose flour, 1 tsp. baking powder, ½ tsp. baking soda, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt into a large bowl.
medium very ripe bananas (about 13 oz.), peeled, flesh mashed3(packed; 200 g) dark brown sugar1 cup. vanilla extract1 tsp⅔ cups (208 g) all-purpose flour1. baking powder1 tsp
3
Using an electric mixer on medium speed, beat 1 cup (packed; 200 g) dark brown sugar and ½ cup (1 stick) unsalted butter, room temperature, in another large bowl until light and fluffy, 3–⏱️ 4 minutes. Add 2 large eggs, room temperature, one at a time, beating until combined after each addition, about ⏱️ 2 minutes total. Add banana mixture and beat until just combined, about ⏱️ 30 seconds. Reduce speed to low and add dry ingredients in 2 batches, beating until combined after each addition and scraping down sides of bowl with a rubber spatula as needed. Fold in reserved walnuts. Scrape batter into prepared pan and smooth surface. Lightly coat a paring knife with nonstick spray and run through center of batter to make a cut about ½" deep. (This will create a weak spot where the bread will split while baking.)
(packed; 200 g) dark brown sugar1 cuplarge eggs, room temperature2
4
Bake banana bread, rotating pan front to back halfway through, until a tester inserted into the center comes out clean, sides are starting to pull away from pan, and top is dark golden brown and starting to crack, 60–⏱️ 65 minutes. Transfer pan to a wire rack and let bread cool in pan at least ⏱️ 15 minutes. Run a butter knife or small offset spatula around edges of pan to loosen bread. Using parchment paper, lift loaf out of pan and transfer to a cutting board or plate and let cool completely before slicing. Do Ahead: Banana bread can be baked 3 days ahead. Store airtight at room temperature, or transfer to a resealable freezer bag and freeze up to 3 months. Editor’s note: This recipe was first printed online in March 2015 as “Our Favorite Banana Bread”; it has been updated for style. Head this way for more of our best banana recipes →
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