Banana Bread

Leslie Speed Dutton


My favorite way to eat banana bread is to slice it while it's still warm and butter melted over it. Yum! I also love mine with Walnuts.

DO AHEAD: Banana bread can be baked ahead, cooled completely, and kept, wrapped in plastic wrap, up to 2 days, or frozen, wrapped in plastic wrap and foil, up to 3 months.

1 cup nuts, such as walnuts, pecans, macadamia nuts, or hazelnuts, toasted and coarsely chopped, or 3/4 cup semisweet or bittersweet chocolate chips or mini chocolate chips*


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Makes 9x5" loaf, approx. 12 servings
25 Min
50 Min


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  • 1 1/2 c
    all-purpose flour, plus additional flour for dusting pan
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1 c
    mashed ripe banana (about 2 large or 3 medium bananas)
  • 3 Tbsp
    sour cream
  • 1 tsp
    pure vanilla extract
  • 8 Tbsp
    (1 stick) unsalted butter, at room temperature, plus additional butter for greasing pan
  • 1 c
  • 1 large
    egg, at room temperature

How to Make Banana Bread


  1. Position a rack in the lower third of the oven and preheat to 350°F. Butter the bottom and sides of 1 (9- by 5- by 3-inch) loaf pan and dust with flour.
  2. In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  3. In a medium bowl, combine the banana, sour cream, and vanilla and stir to combine.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until light and fluffy, about 3 minutes. Add the egg and beat on medium until completely incorporated, about 1 minute. Add the banana mixture and beat for about 30 seconds.
  5. Add the flour mixture in 2 batches, and stir on low until just incorporated, about 30 seconds total. Add the nuts or chocolate chips, if desired, and use a rubber spatula to fold them into the batter
  6. Spoon the batter into the prepared pan and smooth the top. Bake until a wooden toothpick inserted in the center of the loaf emerges clean and when you press gently in the center of the loaf, it springs back without leaving an impression, 45 to 50 minutes.
  7. Transfer to a wire rack to let cool for 10 to 15 minutes then gently tap the pan on the countertop to help release the loaf. Place a second rack or a large plate on top of the loaf, invert, and then carefully remove the pan. Use the original rack to invert the loaf again so that it's right side up then let cool completely before cutting and serving.

Printable Recipe Card

About Banana Bread

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: American

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