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Best Banana Bread Recipe

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Moist banana bread with a twist! Blended oats, sour cream, and toasted nuts make this the best banana bread you’ll ever bake.

  • Total Time: 1 hour 20 minutes
  • Yield: 10 slices 1x

Ingredients

Scale

 

  • 1/2 cup butter, 1 stick, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup mashed ripe banana, 9 ounces*, about 2 and 1/2 medium bananas
  • 1/2 cup old fashioned oats, blended into a powder**
  • 1 teaspoon baking soda
  • 1 & 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup sour cream
  • 1/4 teaspoon cinnamon, optional
  • 1/8 teaspoon nutmeg, optional
  • 1/8 teaspoon cloves, optional
  • 1/2 to 3/4 cup toasted pecans or walnuts, optional

Instructions

  • Prep your oven and pan: Preheat your oven to 350°F. Spray a 9×5 loaf pan with nonstick spray or line it with parchment paper. You’ll thank me later when you can easily lift your loaf out for perfect slices.
  • Toast the nuts (if using): If you’re adding nuts, toast them in the oven for 5-7 minutes. Keep an eye on them—they can go from toasted to burnt in seconds! This step brings out their natural oils and makes them extra flavorful.
  • Cream the butter and sugars: In a large bowl (or stand mixer), beat the softened butter until smooth. Add the brown and granulated sugar and cream them together until light and fluffy, about 2 minutes. This step is crucial for a light and tender loaf, so don’t rush it.
  • Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract.
  • Mash those bananas: In a separate bowl, mash your bananas until smooth (or leave a few lumps if you like some texture). Add them to the butter mixture and stir to combine.
  • Blend your oats: Throw the oats into a blender and blend until they’re a fine powder. Don’t worry if they’re a little gritty—adds to the charm!
  • Mix dry ingredients: Add the flour, oat powder, baking soda, baking powder, salt, and optional spices to the wet ingredients. Stir until just combined. Overmixing will make your bread tough, so stop as soon as there are no more streaks of flour.
  • Fold in the sour cream: This is my favorite step! The sour cream keeps the bread super moist, and I swear by it. Gently fold it in with a spatula.
  • Add the nuts: If you’re using toasted nuts, fold them in now. Save a few to sprinkle on top of the loaf for some crunch if you like!
  • Bake: Pour the batter into your prepared pan and smooth out the top. Bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, with just a few moist crumbs attached.
  • Cool and enjoy: Let the bread cool in the pan for about 10-15 minutes, then transfer it to a cooling rack. Slice and serve warm, with a pat of butter or a drizzle of honey. Heaven!

Notes

Presentation: make it pretty

For a picture-perfect loaf, sprinkle the top with a few extra nuts or oats before baking. Once baked, a drizzle of honey or even a dusting of powdered sugar gives it that extra touch of sweetness. If you’re serving this at brunch, slice the loaf thick and serve alongside fresh fruit and butter.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 55-65 minutes
  • Category: Dessert

Find it online: https://savorykitchenstories.com/best-banana-bread-recipe/