This American banana bread convinces children and adults alike. The most delicious processing option for overripe bananas you can imagine! I'd even say the best and easiest banana bread recipe ever.
I'm veeeery excited to introduce you to the world's best ever Banana Bread recipe.
Super moist, soft, fruity, and with a slight taste of caramel: I could literally lie down in this tasty banana bread! As typical for banana bread, it is more of a cake than a "bread".
Deliciously moist and incredibly chocolatey: Hard to believe that this vegan chocolate banana bread does without eggs, butter, milk and co.
Nevertheless, it is completely different from my super easy banana cake recipe, which I can also highly recommend to you. My mouth is watering again. So: Let's get to baking my favorite banana bread.
Taste and Occasion
Before we start, a word of caution, especially when you expect a typical "American" Banana Bread. My banana bread is rather airy or has a similar consistency as marble cake. Original American banana bread is much more "slippery" and moist. Both alternatives are easy and fast. And a delicious home for overripe bananas left over, sadly bumming in the fruit bowl 😉 .
Instead of regular white sugar, the dough contains brown sugar or coconut sugar or whole cane sugar. This gives the banana bread a wonderful caramel aroma. If you want to bake particularly healthy banana bread, you are wrong with this recipe.
How to make the Best Banana Bread
Before you start, let's talk a bit about the right bananas. You really need ripe bananas, otherwise, the banana bread won't be as tasty as it could be. Cut the bananas into small pieces and puree them. The pure fruit flesh should weigh about 300g.
For the next step, you need soft butter. Beat it with brown sugar until foamy. You can use coconut sugar or whole cane sugar, as well.
Then stir in the eggs one by one. Mix flour with baking powder, salt, and vanilla. Add alternating with the sour cream. Finally, stir in the banana puree briefly.
As soon as your dough is ready, can pour the batter into a greased form; you can also use a wire rack, but I prefer the form. To easily remove the bread from your loaf pan later, dust it with some flour, as well. Bake the banana bread for about 55-60 minutes at 350°F/175°C.
After the bread is baked, I usually wait until it is cooled down to room temperature before I serve it to my family.
Murphys Law: If you want to bake banana bread and need black-spotted bananas, they stay firm and light yellow. I recently solved the problem by putting the bananas in the car at 30 degrees. It worked, but the interior smelled like a banana plantation.
For this moist banana loaf, it was worth the effort. I love it! And all the tasters (thanks to the children's birthday party) as well. The best banana bread was the unanimous opinion. But try it yourself!
Best Banana Bread Recipe
- Small Loaf Pan
- 3 bananas small and very ripe! - approx. 400g with peel 300 without
- 120 grams butter soft
- 110 grams brown sugar or coconut or whole cane sugar
- 2 eggs medium-sized
- 250 grams wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground vanilla
- 100 grams sour cream or Greek yogurt or sour cream
- Preheat the oven to 350°F/175°C. Grease a small loaf pan and dust with flour. Cut the very ripe bananas into small pieces and puree them. The pure fruit flesh should be about 300g.
- Beat the soft butter with the sugar until foamy. Stir in the eggs one by one. Mix flour with baking powder, salt, and vanilla. Add alternating with the sour cream. Finally, stir in the banana puree briefly.
- Fill the dough into the prepared form. Bake the banana bread for about 55-60 minutes.
Be sure to check out my recipe for the easiest banana cake I've ever made. Do you get bored with easy alternatives?
You can quickly change the recipe. How about a banana cake with walnuts or cashews in the batter? Or with chocolate chunks? A little cinnamon or tonka bean in the dough won't hurt either.
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