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Recipe

Super Moist Banana Bread

80 min • 8 to 10 servings •
Angela
Freshly baked banana bread cooling on a wire rack in a cozy kitchen setting.

At 12, when I was old enough to graduate from making jello desserts, banana bread was the first oven prepared dessert I attempted. Since then I have tried dozens of recipes, some cakey, some drier and more bread-like but this one is my favourite. This is also the biggest crowd pleaser on three continents.

I give credit to Martha Stewart for the secret ingredient. The rest I have adapted along the road of discovery.

Ready

  • ¼ pound (1 stick) butter, unsalted and at room temperature
  • 2 eggs
  • 1 cup organic Sucanat sugar, or brown sugar of choice
  • 1 ½ cups organic unbleached flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup mashed banana, super ripe
  • 1 teaspoon Tahitian vanilla extract
  • ½ cup sour cream (SECRET INGREDIENT)

    • Set

  • Electric mixer
  • Sieve
  • Spatula
  • 9x5x3 bread loaf pan
  • Parchment paper
  • Cooling rack
  • Preheat oven to 350°F

    • Go!

  • Sieve together the flour, salt and baking soda then set aside.
  • Cream the butter in the mixer.
  • Once the butter is fluffy, add the sugar and blend the mixture well.
  • Then, add each egg, blending in between.
  • Mix in one third of the dry ingredients and then one third of the banana.
  • Repeat twice.
  • Add the vanilla extract.
  • Blend in the sour cream.
  • Turn the batter into the loaf pan lined with parchment paper. Let batter stand for 15 minutes.
  • Bake for 1 hour. To test if it is done, insert a knife and if it comes out clean, its ready.
  • Turn the finished loaf on to a cooling rack.
  • Serve when you can’t stand to wait any longer.

    • Recommendations

    Remember to never over work your batter. It makes a cakey, tougher finish.

    banana bread sour cream

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