This is the absolute Best Banana Bread recipe made with a cinnamon-sugar crust, moist from butter and sour cream, a combination of mashed bananas and sliced bananas, and chocolate chips and walnuts in every bite! Bonus, it’s all made in one bowl!
Got more bananas then you know what to do with? Put them to use in a banana smoothie or oatmeal banana pancakes.
How many banana bread recipes do you have? 37? Lol. You only think you don’t need another one, but you do! This Ultimate Banana Bread Recipe is the queen of all banana breads.
Apple Cinnamon Banana Bread
Can’t remember the last time, if ever, I had a bad slice of banana bread. But let’s get real – they’re not all created equal. This recipe takes the ingredients to the next level, and yet remains so easy to make.
Banana bread is pretty straight forward and hard to mess up, but there are definitely some tips to achieve the best loaf possible.
I personally wouldn’t change a single thing about this recipe, but I know people like to tinker. These are some alterations that can be done without ruining the end result.
The Best Banana Bread Recipe ~sweet & Savory
A loaf of this moist banana bread doesn’t last long in my house – two days at best! But if you’ve got extra, here’s how to store it properly.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook, Instagram, Pinterest, andYouTube!
The absolute Best Banana Bread recipe made with a cinnamon-sugar crust, moist from butter and sour cream, a combination of mashed bananas and sliced bananas, and chocolate chips and walnuts in every bite! Bonus, it's all made in one bowl!
Moist Banana Bread Recipe
Calories: 386 kcal | Carbohydrates: 51 g | Protein: 5 g | Fat: 19 g | Saturated Fat: 9 g | Cholesterol: 74 mg | Sodium: 260 mg | Potassium: 204 mg | Fiber: 2 g | Sugar: 32 g | Vitamin A: 459 IU | Vitamin C: 3 mg | Calcium: 42 mg | Iron: 1 mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Subscribe for free to receive new weekly recipes and instantly get a week’s worth of family meals that are quick, easy, and inexpensive to make!Stuck with overripe bananas? Add a warm and nutty twist to a quickbread classic with a tried-and-tested recipe for Brown Butter Banana Bread.
Sourdough Banana Bread
If you’re wondering, “Do I really need another banana bread recipe?” (especially when they’re more than a dozen available at the click of a button!), the answer is always going to be a resounding YES.
Just when I thought I couldn’t improve upon the cream cheese-marbled, chocolate chunk-studded and Greek yogurt-filled favorites, here comes a subtle twist that delivers anything but subtle flavor results. Welcome to the overripe banana lineup, Brown Butter Banana Bread!
Simply put, brown butter lends an insanely delicious nutty, toasty flavor to any and all desserts (and even savory things like eggs, popcorn, pasta and grilled cheese). If you want to add that special
Gluten Free Banana Bread
While it might seem like you can swap brown butter it into any baked good in lieu of butter, be warned: Your resulting recipe will be a bit drier than you anticipated. This is because when you brown your butter, the water in the butter evaporates. But don’t worry, adding water back into your recipe along with the brown butter will fix this right up. This recipe has all of those adjustments perfected, so you’re well on your way to an incredibly moist loaf of banana bread.
Plain yogurt (either regular or Greek-style) is a fantastic substitute for sour cream when baking banana bread. Both yogurt and sour cream are acidic, which is crucial to activating the baking soda and to achieving a moist crumb and superior texture.
A liquid, so you won’t want to add the same amount of buttermilk when swapping for sour cream. In this recipe, ¼ cup buttermilk will be all you need.
The Most Amazing Banana Bread
Just how quickly you need ripe bananas will determine which technique to choose. Got a bit of time and a paper bag? Pop the bananas inside and close the bag. Bananas and other fruits produce a gas called ethylene as they ripen, which will in turn help to ripen any other underripe fruits. It’ll take anywhere from 24 to 48 hours for the bananas to ripen to your preferred sweetness.
Need quicker results? Preheat your oven to 350°F and place the underripe bananas on a baking sheet. Pop them in the oven, and just 15 minutes later you’ll be scooping out sweetened banana puree perfect for whisking into banana bread batter.
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I Tested Our 5 Most Popular Banana Bread Recipes And There Was One Clear Winner
Calories: 330 kcal , Carbohydrates: 54 g , Protein: 5 g , Fat: 10 g , Saturated Fat: 6 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 3 g , Trans Fat: 1 g , Cholesterol: 65 mg , Sodium: 307 mg , Potassium: 241 mg , Fiber: 2 g , Sugar: 26 g , Vitamin A: 366 IU , Vitamin C: 4 mg , Calcium: 37 mg , Iron: 2 mgGive this banana bread recipe a go! It's perfect if you're craving classic banana bread flavor and texture, but want as little mess, drama, and equipment as possible. Quite honestly, it's the best, simple, one-bowl banana bread I know. No mixer, a single bowl, classic flavor, and a moist and tender crumb. If you have three ripe bananas on hand, chances are good you have the rest of the ingredients as well. Let's do this!
What you'll get here is a straight-ahead, classic banana bread, with a hint of a wholesome twist. I like my baked goods to have a rustic touch to them, which is why I like to use some whole wheat flour and brown sugar here. Consequently, it makes your banana bread more nutritious, moist, extra special, and delicious (when compared to versions with white sugar and white flour).
This particular banana bread recipe evolved into its current lazy-day state from this Melissa Clark gem. I skipped any add-ins for simplicity's sake here, and would recommend a
Moist Banana Bread
First pass. See how you like it, and then play around with some of my suggested variations (below) on a future pass.
My pro tips are few. Number one, use extra-ripe bananas. I love the sweetness and depth of flavor they bring to the banana bread. Number two? Don't over mash your banana in the beginning, leave them a quite bit chunky. You want some of those chunks to remain until the end. They tend to really break down as you're stirring in ingredients. Lastly, avoid over baking. Moist banana bread is the goal.
Add-ins: What you see here (above) is a classic, banana bread. No add-ins. No chunks. That said, don't let me stop you if you like the base recipe, and want to add in a couple of handfuls of toasted walnuts, chocolate chunks, or some citrus zests, herbs, or toasted coconut. You can also play around with simple glazes.
South Your Mouth: Secret Ingredient Super Moist Banana Bread
Toppings: You can finish your banana bread a bunch of different ways. There's the basic, no-frills version pictured directly above. Another idea? Press half a banana lengthwise into the batter before baking. Sprinkle generously with brown sugar and bake. You can see this version in the lead photo.
Also(!), if you like this, I'd be willing to bet you'll also like these banana-packed Buttermilk Berry Muffins, or this Lemony Olive Oil Banana Bread.
I tend to have leftover coconut milk on hand, so that is what I use here (along with coconut oil). They both compliment banana beautifully, but I offer up a range of easy, everyday substitutions in the ingredient list if you don't have either of those on hand.
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