June 12, 2020

Decadent Banana Bread (Your New Favorite!)

This Decadent Banana Bread recipe is hands down my favorite. It’s moist and luscious with a tender crumb, and rich with banana flavor. The recipe is flexible, so you can use more bananas for a more moist consistency, and richer banana flavor. But if you only have two ripe bananas, it will still be perfectly delicious.

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A mixing bowl and spatula on the counter surrounded by ingredients [decadent banana bread]

The key to decadent banana bread, and baking in general, is using good ingredients. I love the richness and flavor butter and sour cream bring to baked goods. You can substitute yogurt for the sour cream if you’d like. Greek yogurt would probably work best.

Vanilla bean paste, sour cream, and butter on the counter. [decadent banana bread]

Although butter is best, you can use oil if you don’t have it and it will still work just fine. You can also use generic vanilla extract. But I’ve found that there is nothing like the flavor a really good, rich vanilla brings. I’ve used several kinds of vanilla in my baking over the years. But my current favorite is Mexican vanilla. I bought this Blue Cattle Truck Trading Company Mexican Vanilla from Amazon based on the rave reviews and I’m amazed at how fantastic it is. (I make people close their eyes and smell the store-brand vanilla I have and then the Mexican vanilla. There’s just no comparison, really. The store-brand smells like rubbing alcohol compared to this.)

A wire mesh strainer filled with flour sitting on a bowl with a spatula. [decadent banana bread]

It helps the texture if you sift the dry ingredients together before mixing. This way you don’t have to stir as much to prevent lumps. And if you know anything about baking, you know that over stirring can lead to dense baked goods.

A loaf pan filled with uncooked banana bread batter. [decadent banana bread]

I find that it makes things a lot easier to line the loaf pan with parchment paper, and then spray the paper. with cooking spray This way you don’t risk sticking and you can just lift it out of the pan when it’s baked.

Golden baked banana bread in a loaf pan cooling on the counter. [decadent banana bread]

This recipe contains nuts, which of course are optional. I think pecans or walnuts would work best, but use whatever you like. I used chopped walnuts here. For best taste and texture, take the time to toast the nuts for 5 minutes first, either in the oven or in a skillet on the stove.

A loaf of Decadent Banana Bread sitting on a cooling rack. [decadent banana bread]

It’s important to let the bread cool a bit before you cut into it. This prevents it from falling apart and helps ensure it will hold its shape better when you cut into it.

A loaf of banana bread on a cutting board with a bread knife. [decadent banana bread]

I prefer nuts in my banana bread, especially walnuts or pecans. If you do use nuts, be sure to take 5 minutes to toast them first. It helps improve the texture and brings out their nutty sweetness.

A sliced loaf of banana bread on a cutting board. [decadent banana bread]

Many people also love to add chocolate chips to their banana bread, but I’ve never cared for it. I think peanut butter chips might be delicious though.

A piece of buttered banana bread on a cutting board. [decadent banana bread]

My absolute favorite way to enjoy banana bread is toasted with butter. Especially the morning after baking it. Somehow letting it sit overnight allows the rich flavors to fully develop, and then the toaster brings out the best texture.

A piece of toasted bread on a plate with butter. [decadent banana bread]

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Decadent Banana Bread

A moist, delicious banana bread with a tender crumb and packed full of banana flavor.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Breakfast, Dessert, Snack

Servings loaf

Ingredients

1/2 cup butter (1 stick)
1 cup sugar
2 eggs
1 tsp vanilla
2-4 ripe bananas (mashed)
1 1/2 cups all purpose flour (or use self-rising flour and omit the baking soda and salt)
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream (or greek yogurt)
1/2 cup toasted and chopped nuts (pecans or walnuts are best)

Instructions

Preheat oven to 350 F / 177 C / gas mark 4. Prepare loaf pan by spraying with cooking spray, grease with butter, or line with parchment paper.
Combine the melted butter and sugar in a large bowl. Stir in the eggs, vanilla, and bananas.
In a smaller bowl, combine the dry ingredients. Stir the dry ingredients into the wet ingredients just until combined with no pockets of flour.
Gently fold in the sour cream and nuts. Do not over mix.
Spread batter into prepared pan. Bake for about 1 hour. Start checking at 50 minutes, continuing to check in 5 minute intervals. Bake until toothpick inserted in center comes out clean.
Cool at least 10 minutes in loaf pan, then turn out onto wire rack to let cool completely before cutting.