Easy Classic Banana Bread
Make moist, tender banana bread with ripe bananas and simple components.
- Nonstick vegetable oil spray (for pan)
- ½ cup raw walnuts
- 3 medium very ripe bananas (about 13 oz.), peeled, flesh mashed
- ¼ cup sour cream
- 1 tsp. vanilla extract
- 1⅔ cups (208 g) all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- 1 cup (packed; 200 g) dark brown sugar
- ½ cup (1 stick) unsalted butter, room temperature
- 2 large eggs, room temperature
- 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.
- 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.
- 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.)
- 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 →
This easy, classic banana bread method delivers perfect texture every time. Elements Nonstick vegetable oil spray (for pan) ½ cup raw walnuts 3 medium very ripe bananas (about 13 oz.), peeled, flesh mashed ¼ cup sour cream 1 tsp. vanilla extract 1⅔ cups (208 g) all-purpose flour 1 tsp. baking powder ½ tsp. baking soda ½ tsp. Morton kosher salt 1 cup (packed; 200 g) dark brown sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs, room temperature Method 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.
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.
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.
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.) 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 →
