Description
This Ultimate Banana Bread recipe combines the rich flavors of ripe bananas, warm spices, and crunchy pecans for a moist, flavorful loaf. Enhanced with sour cream for added creaminess and a tender crumb, this banana bread is perfect for breakfast, snacks, or dessert. Easy to prepare with simple pantry staples, it’s a crowd-pleaser that balances sweetness and spice beautifully.
Ingredients
Scale
Wet Ingredients
- 3/4 cup butter (unsalted, preferably Kerrygold for richer flavor)
- 2 eggs (room temperature, about 70°F)
- 2 tsp vanilla extract
- 1 1/4 cups mashed banana (mashed thoroughly until smooth)
- 1/2 cup sour cream
Dry Ingredients
- 3/4 cup brown sugar
- 1/2 cup + 1 tablespoon granulated sugar
- 1 cup all-purpose flour (King Arthur recommended)
- 1 cup oats
- 1 tsp baking soda
- 1.5 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
Add-ins
- 3/4 cup pecans (chopped into 1/4-inch pieces)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Cream butter and sugars: In a large mixing bowl, beat 3/4 cup softened butter with 3/4 cup brown sugar and 1/2 cup plus 1 tablespoon granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This incorporates air for a tender crumb.
- Add eggs and vanilla: Beat in the 2 room temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons vanilla extract.
- Add mashed bananas and sour cream: Mix in the mashed bananas and 1/2 cup sour cream thoroughly until the batter is smooth and creamy.
- Combine dry ingredients: In a separate bowl, whisk together 1 cup flour, 1 cup oats, 1 teaspoon baking soda, 1.5 teaspoons baking powder, 3/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon ground cloves to evenly distribute the leavening and spices.
- Mix dry into wet ingredients: Gradually add the dry ingredients into the wet banana mixture. Fold gently until just combined. Do not overmix to avoid a tough bread.
- Fold in pecans: Add 3/4 cup chopped pecans and fold them into the batter evenly.
- Transfer batter and bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This prevents sogginess and helps the flavors develop.
Notes
- Using room temperature ingredients helps the batter come together smoothly.
- Make sure the bananas are very ripe for maximum sweetness and moisture.
- You can substitute pecans with walnuts or leave them out for a nut-free version.
- Wrap the cooled banana bread tightly and store at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing banana bread in an airtight container works well for up to 3 months.
