World’s Best Banana Bread

January 21, 2010 · 0 comments Print This Post

World's Best Banana Bread

World’s Best Banana Bread

Far too often, when a coworker/friend/relative exclaims “I brought in some banana bread I made!”, we’re made to suffer through banana bread that is dry and/or tasteless.  Of course they’re right there when you take a bite, waiting for you to tell them how good it tastes.  All you want to do is spit it out, or find something to wash it down with quickly.

In good banana bread, the taste of banana should be front and center, not on the sidelines as an accompaniment.  The bread should be VERY moist, never dry.

This recipe satisfies both the taste and moistness that good banana bread should have.  Passed on to my mother from my great Aunt, and then passed on to me.  I’m simply passing it along to anyone who wants to make the best tasting banana bread you’ve ever eaten!

World’s Best Banana Bread

3 cups (13 1/2 oz) flour
1 tsp salt
2 tsp baking powder
2 tsp baking soda
1 1/2 cups sugar
1 1/2 cups mashed bananas (4-5 over ripe bananas)
2 tsp vanilla
1/2 cup (1 stick) butter, melted
2 eggs, beaten
3/4 cup chopped walnuts
3/4 cup sour cream

  1. Preheat oven to 350 degrees.  Butter and flour (2) 9×5″ loaf pans.
  2. Sift the flour, salt, baking powder, baking soda, and sugar together in a large bowl.
  3. Stir in the butter, vanilla, eggs, and mashed bananas.
  4. Fold in the sour cream and walnuts.
  5. Split mixture between loaf pans and bake for 50-60 minutes until toothpick inserted in the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan.
  6. Cool on a baking rack for 10 minutes.  Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.

Makes 2 loafs.


  • If you don’t have over ripe bananas, take your ripe, or almost ripe (sorry, no St-Patrick’s-Day-green bananas) put them on a baking sheet in a 350 degree oven for about 30 minutes.  The skins will turn black as night, and they will probably leak a little on the sheet.  Once they cook, cut the top off with kitchen shears and squeeze the banana out like you would a tube of toothpaste.
  • There are two things on this planet that require walnuts in them: brownies and banana bread.  Of course, this is my opinion; yours might be different, so as much as I hate to type it here, the walnuts are optional.
  • The Beater Blade works great in this recipe, especially if doubling the recipe as I did when I made it.

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