Award-Winning Banana Bread
This Award-Winning Banana Bread is a classic treat that's soft, moist, and bursting with sweet banana flavor. It has just the right balance of cinnamon and vanilla, creating a perfect…
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This Award-Winning Banana Bread is a classic treat that’s soft, moist, and bursting with sweet banana flavor. It has just the right balance of cinnamon and vanilla, creating a perfect cozy aroma and taste each time you bake it. The texture is tender, with a slightly crisp top that makes every bite so satisfying.
I love making this banana bread when I have a few overripe bananas sitting on my counter because it feels like turning something simple into something special. The recipe is easy to follow, and it always turns out great, which is why it has earned its “award-winning” title in my kitchen. I like to add a handful of chopped nuts or chocolate chips sometimes, just for a little extra fun.
My favorite way to enjoy this bread is warm, with a thin spread of butter that melts right in. It’s wonderful as a breakfast treat with a cup of coffee or as an afternoon snack. It’s one of those recipes I return to again and again because it brings such a comforting and happy feeling every time I share it with friends or family.
Key Ingredients & Substitutions
Ripe Bananas: The star of banana bread! Use very ripe bananas with brown spots for natural sweetness and moisture. If you don’t have enough ripe bananas, you can mash overripe plantains as a subtle substitute.
Butter: Adds richness and flavor. You can swap it with equal parts of vegetable oil or melted coconut oil for a dairy-free option, but butter gives the best texture.
Sour Cream or Yogurt: This keeps the bread moist and tender. Plain yogurt is an easy substitute. For dairy-free, try a plant-based yogurt or buttermilk alternative.
Flour: All-purpose flour works well here. For a healthier twist, try half whole wheat flour, but it may make the bread a bit denser.
Walnuts or Pecans: Optional for a crunchy touch. Feel free to use any nuts or seeds you like, or leave them out if you prefer a nut-free bread.
How Do You Make Sure Your Banana Bread Is Moist and Tender?
The secret to moist banana bread lies in balancing wet and dry ingredients and mixing gently. Here’s how:
- Use very ripe bananas: They add natural sweetness and moisture.
- Don’t overmix the batter: Stir the wet and dry ingredients just until combined. Overmixing can make bread tough.
- Add sour cream or yogurt: This keeps the crumb soft and tender, preventing dryness.
- Bake at 350°F (175°C): This temperature allows the bread to cook evenly without burning the outside.
- Check doneness early: Start testing with a toothpick at 60 minutes to avoid overbaking, which causes dryness.
Following these tips ensures your banana bread comes out soft, moist, and full of flavor every time.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for classic banana bread shape and even baking.
- Mixing bowls – one medium for dry ingredients, one large for wet and mixing everything together easily.
- Hand mixer or whisk – makes creaming butter and sugar quick; a whisk works fine if you don’t have one.
- Spatula – great for folding in bananas and nuts without overmixing the batter.
- Toothpick or cake tester – helps check when the bread is fully baked inside.
Flavor Variations & Add-Ins
- Add ½ cup chocolate chips for extra sweetness and a melty surprise in each slice.
- Mix in 1 tsp cinnamon or pumpkin spice to give it a warm, cozy flavor twist.
- Swap nuts for dried fruit like raisins or cranberries to add chewiness and natural tartness.
- For a nut-free option, add ¼ cup shredded coconut to give a subtle tropical flavor and texture.
How to Make Award-Winning Banana Bread?
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
Wet Ingredients:
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 very ripe bananas, mashed (about 1 ½ cups)
- ½ cup (120ml) sour cream or plain yogurt
Extras:
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This banana bread takes about 15 minutes to prepare and 60-70 minutes to bake. After baking, allow 10 minutes for cooling in the pan and additional time on a wire rack for the bread to cool completely before slicing. Overall, plan for around 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of your banana bread later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using) until everything is evenly combined.
3. Cream Butter and Sugar:
In a large bowl, use a mixer or a spoon to beat the softened butter and sugar together until the mixture is light and fluffy. This helps your bread be soft and tender.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for nice flavor.
5. Combine Bananas and Sour Cream:
Mix in the mashed bananas and sour cream (or yogurt) until just combined. These add moisture and richness to your bread.
6. Add Dry Ingredients Gently:
Slowly add the dry flour mixture to the wet ingredients. Stir gently and mix just until you can’t see any flour. Avoid overmixing to keep the bread tender.
7. Fold in Nuts (Optional):
If you like nuts, fold in the chopped walnuts or pecans carefully so they’re evenly distributed without overmixing.
8. Bake Your Banana Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the oven for 60 to 70 minutes. Check doneness by inserting a toothpick into the center— it should come out clean or with a few moist crumbs.
9. Cool and Serve:
Once baked, let your banana bread cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing. Serve warm or at room temperature, with a little butter if you like!
Can I Use Frozen Bananas for This Banana Bread?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps prevent extra moisture that could affect the bread’s texture.
Can I Substitute Sour Cream with Something Else?
Absolutely! Plain yogurt works perfectly as a substitute. For a dairy-free option, try coconut yogurt or a plant-based sour cream alternative.
How Should I Store Leftover Banana Bread?
Keep leftover banana bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for about a week or freeze it for up to 3 months—just wrap it well before freezing.
Can I Add Mix-Ins to This Banana Bread?
Yes! Chocolate chips, nuts, or dried fruit are all great additions. Fold them into the batter gently before baking for extra flavor and texture.
