My Banana Bread

This recipe for My Banana Bread is by far the best recipe for banana bread you will ever try! So easy, comes together in minutes and your family will think you are a hero!

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I love all the bread, zuchini bread, banana bread, pumpkin bread, anything you can slather butter on and enjoy!

My family absolutely loves this banana bread! Sometimes I make it without nuts as my brother has a nut allergy and it is just good without them, but I love the combination of walnuts and bananas so I really enjoy adding them to this bread.

Making My Banana Bread

One of the things I love is how easy this bread is to make. I will often make two loaves at a time, I do not double the recipe to do this, I just go back and make it a second time, and since it comes together so fast, it is easy to make two loaves in just a few minutes!

To start you add your very ripened bananas to the bowl, mine are always coming from frozen, so I leave them on the counter to thaw for a few hours, or to hasten the process I microwave them for one minute.

If they are still partially frozen that is ok, as long as you can whisk them into the rest of the ingredients.

I use three bananas, which might seem like a lot, but it makes the flavor and texture of this bread so delicious and never dry.

Next you add the sugar, oil, eggs, and sour cream. Don’t skimp on the sour cream here, this is your secret ingredient. The sour cream is what makes this banana bread super moist and fluffy.

In a separate bowl, add the dry ingredients. I always like to add a dash of cinnamon, no more than a teaspooon, you don’t want it to overpower your flavor, but just enough to give this bread a nice warm flavor in the background.

Then you throw your dry ingredients into the wet ingredients and mix like you would a pancake batter, very lightly and do not over mix! You are just getting the dry ingredients wet!

If you are adding walnuts, add them now and again, gently stir them in, mixing the batter as little as you can to combine everything.

Now add the batter to your greased loaf pan, or you can use mini loaf pans, just adjust the baking time.

A whole loaf will take anywhere from an hour to and hour and a half. Use the toothpick test to make sure the bread is completely done on the inside.

If you are using mini loaves, check the loaves for doneness at the 40 minute mark.

Once your bread comes out of the oven, allow it to cool for 20 minutes, then remove from the pan and cool upsidedown for another 20 minutes, then flip right side up and allow to finish cooling.

Storing My Banana Bread

I prefer to wrap my bread in foil and leave on the counter, it doesn’t last that long in terms of being eaten right away! We just cut off a piece and re-wrap till it’s gone, which is usually in two days!

If I am prepping for a holiday or want to make in advance this bread freezes very well. I allow to cool completely, then I cover in foil and put in a gallon size ziplock bag. 

You can keep in the deep freeze for up to 12 months. Allow to thaw for a day before trying to open or eat it.

I like to eat this bread with a little butter, even though it really doesn’t need it. Sometimes, I will microwave it for about 10 seconds to get it a little warm and it is so delicious!!

I hope you enjoy!