Banana Bread

An easy and delicious banana bread recipe that does not skimp on banana flavor. It is tender, moist, packed with bananas and easily the best banana bread I have made.

4.90 from 37 votes

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Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Servings: loaf

Calories: 200kcal

Author: Dahn Boquist

Ingredients

Dry Ingredients

2 cups all-purpose flour 240 grams
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt

Wet Ingredients

½ cup brown sugar 100 grams
½ cup granulated sugar 100 grams
¼ cup butter melted (55 grams)
¼ cup vegetable oil 50 grams
2 large eggs
2 cups mashed ripe banana about 3 to 4 bananas
1/4 cup sour cream 60 grams
2 teaspoons vanilla extract

Instructions

Preheat the oven to 350° and grease a 9 by5 inch loaf pan.
In a large bowl, whisk the dry ingredients together
In a medium bowl, whisk the wet ingredients together. Use a large spatula to gently fold the dry mixture into the wet ingredients until they are just combined.
Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Let the banana bread cool in the pan for 20 minutes, then remove it from the pan and cool completely on a wire rack.

Notes

This banana bread recipe uses a two-bowl mixing method called the muffin method. The muffin method is commonly used for pancakes, waffles, quick breads and of course muffins. It is easy, fast and creates a delightfully moist and tender texture that holds together well.
Although this method is easy, if you over-mix the batter it can create a tough texture. The key to success is to only mix the batter until the dry ingredients are moist and just barely combined. You want to see some lumps which will dissipate once it is baked.
Do not use an electric mixer with this method. An electric mixer will over-work the batter and develop the gluten which will result in a tough texture.

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