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Banana bread is the #1 most popular quick bread and it’s easy to see why, especially when you make my recipe. I bake so many different versions of banana bread that include other fruits, other fats, oatmeal, peanut butter etc., but this one stands out as my favorite classic recipe. I love a moist, flavorful, fool proof, solid loaf of bread and this one is perfect for any time of the day. Years ago I would add chocolate chips when the kids wanted a quick snack but these days I prefer it plain, in all its glory. It brings back many memories of baking with my mom. I use dark brown sugar, which gives the bread depth of flavor but don’t worry, it will turn out just fine if you use light brown sugar.

On Atlanta & Co I showed a quick tip on ripening bananas and you may want to use that tip here. So many times I hit the grocery store and all they have is green bananas. Sometimes a girl just has to have banana bread, NOW! If you can only find green bananas that have some yellow to them (they can’t be completely green), to ripen them quickly, turn the oven on to 350 degrees and set on the rack for approximately 10 minutes. Don’t worry, the skin is supposed to turn black. Once it does, and you remove them from the oven, peel the bananas for a nice ripe and mushy banana to blend into your bread.

One other tip for mashing bananas: I use a handheld potato masher/pastry blender with five blades. This is my favorite to use and makes an easy job of mashing bananas.


4 medium very ripe bananas

¼ cup sour cream

2 teaspoons pure vanilla extract

1/2 cup unsalted butter (1 stick), at room temperature

1 cup packed dark brown sugar (or light)

2 large eggs, at room temperature

1-3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

¾ cups nuts or chocolate chips, if desired

Preheat the oven to 350 degrees. Grease and flour a 9×5 loaf pan, tapping out excess.

Combine mashed bananas, sour cream and vanilla in a bowl. Sift together the dry ingredients in a separate bowl.

Beat room temperature butter and brown sugar in an electric mixer on medium speed until light and fluffy.  Add eggs, one at a time until blended. Add banana mixture and beat until combined. Add dry ingredients slowly, until completely combined.

*At this point you can fold in ¾ cup of your favorite nuts or chocolate chips, if desired.

Place mix in prepared loaf pan and bake for 55-65 minutes, until top is golden brown and starting to crack and a tester inserted into the bread comes out clean.

Cool in pan on a wire rack 15 minutes and then remove to cooling rack.  This bread can sit out for a day or two and then needs to be refrigerated…. if you have any left!

banana bread blog2



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