The Best Banana Bread

Ingredients

• 0.5 cup butter unsalted plus more for pan at room temperature (1 stick)
• 1.7 cups flour all-purpose plus more for pan
• 13 ounces banana very ripe peeled mashed
• 0.3 cup cream sour
• 1 teaspoon vanilla extract 
• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 teaspoon kosher salt 
• 1 cup t brown sugar dark packed ()
• 2 large eggs at room temperature
• 0.5 cup walnuts toasted chopped
• 1 loaf bacon 

Equipment

• bowl
• frying pan
• oven
• wire rack
• loaf pan
• hand mixer
• spatula
• cutting board
• butter knife

Directions

1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter and dust with flour, tapping out any excess.
2. Combine mashed banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.
3. Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3½ minutes.
4. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each.
5. Add banana mixture and beat until just combined, about 30 seconds.
6. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts.
7. Transfer batter to prepared loaf pan and smooth top with a spatula.
8. Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 60–65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases.
9. Transfer to a cutting board or plate and let cool completely before slicing.
10. Do Ahead: Banana bread can be baked, cooled, then wrapped in plastic and left at room temperature up to 3 days, or frozen up to 3 months.
11. Editor’s note: This recipe was originally published March 24, 2015, as Our Favorite Banana Bread Recipe. Head this way for more of our best banana recipes →