Banana bread is one of my go-to comfort foods and a great way to make use of bananas that have gotten a little too ripe (or a lot too ripe).
This recipe turns out a very good loaf of banana bread, and the addition of a touch of sour cream really does add a bit of moisture to the bread.
Cliff’s Best Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup brown sugar
- ½ cup butter
- ½ tsp vanilla
- 2 large eggs beaten
- 1/4 cup sour cream
- 2 ⅓ cups mashed overripe bananas
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.
- Combine flour, baking soda, and salt in a large bowl.
- Beat brown sugar and butter with an electric mixer in a separate large bowl until smooth. Stir in eggs, sour cream, and vanilla.
- Stir banana mixture into flour mixture until just combined, then pour the batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tools You Will Need
- Loaf Pan – I prefer a stainless steel
- Hand Mixer
- Spatula
How to Make Banana Bread
Banana bread is quite easy to make. The details on making this are above, but here are the generalities.
- Preheat oven
- Combine dry ingredients in one bowl
- Cream butter and sugar in an other bowl. Add eggs, vanilla, sour cream, and bananas
- Combine wet and dry components
- Pour into greased loaf pan and bake for ~60 minutes
Common Banana Bread Questions
Can you use white sugar instead of brown?
Straight up, it’s not a perfect swap. Brown sugar’s got that slight acidity that vibes with baking soda to give your banana bread its rise and texture. White sugar? It’s too neutral for that party. But don’t sweat it—here’s how to make it work. Mix 1 cup of white sugar with 1-2 tablespoons of molasses (1 for light brown, 2 for dark) to DIY your own brown sugar. Or, if you’re feeling experimental, try adding ¼ teaspoon of cream of tartar to white sugar for acidity, plus a tablespoon or two of honey for that molasses-like depth. Your banana bread will still come out rockin’.
How to Keep Your Banana Bread Dude-Level Fresh
For epic storage, line an airtight container or zip-top bag with a paper towel. Pop your cooled banana bread in, slap another paper towel on top, and lock it down tight. Keeps it moist and righteous.
How Long Will Your Banana Bread Hang Around?
At room temp, your banana bread stays chill for about four days. Toss it in the freezer, and it’ll vibe for two to four months, ready for your next snack attack.
Can You Stash Banana Bread in the Freezer?
Heck yeah, you can freeze it! Wrap that cooled loaf tight in plastic wrap, then add a layer of foil for extra protection. Want to grab just a slice later? Freeze each one solo for ultimate convenience.
How Long to Rock That Banana Bread in the Oven
Crank your oven to 350°F, and your banana bread should be golden and glorious after about 60 minutes. To check if it’s ready to roll, poke a toothpick into the center—if it comes out clean, you’re good. Let the loaf chill in the pan for 10 minutes before flipping it out. Rushing it risks a crumbly disaster, and nobody wants that.
