- Dish type
- Cakes with fruit
- Banana cake
- Banana bread
You're probably thinking...not another banana bread recipe but the secret ingredient in this one is soured cream. It makes it so moist that you won't be able to stop eating it. This recipe makes four loaves - perfect for giving as gifts or popping in the freezer for later.
4623 people made this
IngredientsMakes: 4 loaves
- 50g caster sugar
- 1 teaspoon ground cinnamon
- 175g butter
- 600g caster sugar
- 3 eggs, beaten
- 6 very ripe bananas, mashed
- 450g soured cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons bicarbonate of soda
- 560g plain flour
- 120g chopped walnuts (optional)
MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min
- Preheat the oven to 150 C / Gas mark 2. Grease four loaf tins. Combine 50g sugar and 1 teaspoon cinnamon in a small bowl; dust loaf tins lightly with this sugar mixture.
- Cream butter and 600g sugar until light and fluffy. Mix in eggs, mashed bananas, soured cream, vanilla and cinnamon. Stir in salt, baking soda and flour; fold in nuts. Divide mixture into prepared tins.
- Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 60 minutes.
Reviews & ratingsAverage global rating:(5534)
Reviews in English (4233)
FANTASTIC! I made this recipe 3 times before I really feel like I got it just right! Here are my discoveries: 1. I added just a dash of nutmeg and ground cloves. 2. I halved the recipe and made two 7 1/2" x 9" loaves, but the first time I used the temperature and time given in the recipe, resulting in two doughy (but delicious) uncooked loaves. If making two loaves, do 325 degrees for 1 hr 10 mins, they bake perfectly! 3. I can't really make the butter and sugar in the beginning "cream" together, there's just too much sugar, (but don't change the sugar amount!) So don't worry if it doesn't look creamy. 4. I used an electric mixer to mix the wet ingredients together, but I hand-mixed the flour into the mixture. Try #2 I used the electric mixer to incorporate the flour, the loaves turned out to be a bit too light and airy for me, like cake. Hand-mixing in the flour created a denser, more bread-like consistency. 5. Making a crumbly topping is a MUST. I took a topping recipe from Zucchini Bread IV from this site, but I modified it just a little bit for two loaves: ~ 1/2 cup packed brown sugar ~ 1/2 cup all-purpose flour ~ 2 or 3 tablespoons butter or margarine ~ 1 teaspoon cinnamon ~ 1/3 cup chopped walnuts or pecans. I microwaved the butter for just a while to make it nice and soft, mixed it together with a fork until it was cumbly, and spooned it over the loaves before putting it in the oven. This bread is SO good and easy, even for a novice baker like myself!-22 May 2007
The very best even with my lower fat changes! My changes not only cut the fat in half, but also cut the calories in each serving by 100.NOTE: I halved the recipe. My changes for half the recipe: 2 TBS butter & 1/4 cup of applesauce instead of all butter. In the batter I used 1 c Splenda and 1/2 c sugar. I used 1 c whole wheat flour and 1 1/4 c all purpose flour. I used 2 eggs and light sour cream. My 2 loaves baked in an hour. No one would guess they are lower fat and calorie. They were perfect in taste and texture. Next time I'm going to try all Splenda and applesauce and will give an update on the results.-29 Oct 2006
I cannot believe I'm the only one who had trouble with this recipe. The directions called for baking 1 hour at 300 degrees. (Which I questioned but followed.) Needless to say, my loaves were totally raw in the center! (even left them in for an additional 15 minutes. Truly disappointing. All 4 loaves went in the trash.-31 Dec 2002
- 2¼ cups all-purpose flour, sifted
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 medium ripe bananas, mashed (about 1½ cups)
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
Preheat oven to 325°. Spray a 9-inch loaf pan with baking spray with flour.
In a large bowl, whisk together flour, sugar, baking soda, and salt. In a medium bowl, whisk together banana, melted butter, eggs, and vanilla. Fold banana mixture into flour mixture until just combined. Spread batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Ingredients For This Recipe
To make this easy banana bread you’ll start out by gathering your ingredients. For this recipe we’ll be using:
- Unsalted Butter: Some banana bread recipes use oil, but I find that butter works best in this recipe. It also provides more flavor than using just oil.
- Sugar: I use a mix of brown sugar and granulated sugar in this recipe. The brown sugar adds extra moisture to the banana bread as well.
- Eggs & Vanilla Extract: You’ll be using a couple of eggs to bind everything together and some pure vanilla extract.
- Mashed Bananas: There’s two cups of mashed bananas in this recipe for maximum banana flavor. The mashed bananas also help to keep this banana bread incredibly moist.
- All-Purpose Flour: This provides the structure for the banana bread. Just be sure to spoon and level your flour when you’re measuring it so you don’t end up with too much.
- Baking Soda & Baking Powder: There’s a combination of baking soda and baking powder in this banana bread to give it the perfect amount of lift.
- Cinnamon & Salt: The cinnamon is optional here, but it adds a beautiful flavor to the the banana bread. The salt helps to balance out the sweetness too.
- Walnuts: As always, the chopped walnuts are completely optional. I love adding some to this recipe, but feel free to leave them out!
To make the cream cheese frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat together 6 ounces cream cheese, 3 tablespoons confectioners' sugar, 1/4 teaspoon kosher salt, and 1/2 teaspoon pure vanilla extract until smooth. Frost top of cooled bread.
To make the cream cheese frosting-filled banana bread as featured on "The Martha Stewart Show," once the loaf is baked and cooled, halve horizontally. Using an offset spatula, spread frosting evenly over bottom half. Top with remaining half slice and serve.
Sourdough Banana Bread
Feeding your sourdough starter? Taking the discard and putting it in banana bread gives this favorite quick loaf a subtle tang that nicely balances the sweetness of the bananas and honey. Plus, your bread will stay fresh longer — what a great way to use up any excess starter you might otherwise throw away!
- 8 tablespoons (113g) unsalted butter, at cool room temperature
- 2/3 cup (142g) brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 3/4 cups (397g) mashed ripe banana (from about 1 3/4 pounds unpeeled bananas)
- 1/4 cup (85g) honey
- 2 large eggs
- 1/2 cup (113g) sourdough starter, unfed/discard*
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (85g) chopped nuts, optional
*Feel free to use fed/ripe starter, if desired.
Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan or a 12" x 4" tea loaf pan.
In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth.
Add the mashed bananas, honey, eggs, and sourdough starter, again beating until smooth.
Add the flour then the nuts, stirring just until smooth.
Transfer the batter to the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.
Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top to prevent over-browning.
Bake for an additional 25 minutes (20 minutes if you're baking in a tea loaf pan). Remove the bread from the oven a long toothpick or thin paring knife inserted into the center should come out clean, with a few wet crumbs clinging to it. The tester shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.
Allow the bread to cool for 10 minutes in the pan. Remove it from the pan and cool completely on a rack.
Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.
10 Minute Banana Bread
Almost every weekend I bake. Lately I've been trying different recipes using my sourdough starter. At other times I baked yeasted artisan breads and sandwich breads. But one thing has remained constant: almost every time I have the oven heated for baking I make a batch of banana bread. I can safely say that I've made more batches of banana bread than any other bread.
I've tried a number of different recipes, but the majority of the time I fall back on the recipe below. It tastes great, it keeps well, it takes less than 10 minutes to prepare. You can't ask for much more than that.
This recipe is from the 1997 revision of the Joy of Cooking. There is at least one step in the Joy recipe (mixing the butter and sugar with a hand mixer for 2-3 minutes) that I skip. Doing so may make a slightly lighter loaf, but I find it unnecessary.
As I said, I've tried close to a dozen different banana bread recipes but I like this one the best. It is a little drier than recipes made with Vegetable or Canola Oil, but I like the flavor of butter and consistency of this bread better.
I've also found that we enjoy this a lot more baking it in small loaf pans rather than a regular bread pan. In the large pan I tended to have a harder time getting it to bake evenly, often resulting in overbaked ends and a gooey center. It also would go stale before we could eat the entire thing. With the small loaves, I bake 2 or 3 a weekend and freeze all but one. Every couple of days we pull a new one out of the freezer and never have any trouble with it going stale.
The other breads in the photo, by the way, are two whole wheat sourdough loaves and a sourdough rye. I haven't had a chance to even try them all yet. If they turn out good I will definitely share the recipes.
1/2 stick (4-5 tablespoons) butter , softened
2 or 3 very ripe bananas
2/3 cup sugar
Use a potato masher, fork, or spoon to squish the banana and mix the ingredients together. It is alright for there to be small (1 centimeter) chunks of banana in the batter, but you want most of the banana to be reduced to mush.
1 1/3 cup all-purpose unbleached flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
Combine the wet and dry ingredients and mix until the ingredients are blended together.
If you like, stir in additional ingredients here, such as chopped walnuts or pecans, dried cherries or apricots, or chocolate chips. A handful (about a half a cup) is about right.
Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes.
Remove from the oven. This bread is great warm, but it is excellent cold too.
After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen.
Banana Bread Recipe
Need a recipe for a delectable banana treat? Try this quick banana bread recipe for a delicious baked treat today. Stork – love to bake.
- Add to Shopping List + 120g Stork Bake
- Add to Shopping List + 150g sugar
- Add to Shopping List + 2 eggs, beaten
- Add to Shopping List + 250ml banana pulp (4 ripe bananas mashed)
- Add to Shopping List + 15ml lemon juice
- Add to Shopping List + 240g cake flour
- Add to Shopping List + 2ml salt
- Add to Shopping List + 5ml bicarbonate of soda
- Add to Shopping List + 30ml milk
Step by Step method
Cream the Stork Bake and sugar and beat in the eggs, one at a time.
Add the banana pulp and lemon juice.
Sift the dry ingredients together.
Alternately add the dry mix and the milk into the creamed mixture, stirring continuously.
Turn the batter into a lined and greased loaf tin and bake in a moderate oven at 180°C for 1 hour or until cooked through. Serve with Stork margarine.
Best Gluten-Free Banana Bread
An intolerance to gluten doesn't mean you have to skip out on a yummy banana bread treat. We found a one-bowl, gluten-free banana bread recipe that is easy to make, mess-free and delicious. It includes about a dozen tasty ingredients to ensure you never miss the regular flour. Besides baking staples like sugar, vanilla extract and cinnamon, it calls for a few ingredients that are unique to those who don't eat gluten, such as gluten-free flour and gluten-free oats.
Start by mashing your bananas, and then whisk in unsweetened almond milk, vanilla extract, avocado or coconut oil, organic white sugar, organic brown sugar, maple syrup or honey, baking powder, sea salt, cinnamon and an egg. Stir in almond meal, gluten-free flour and gluten-free oats. Once the batter is finished, this bread only requires about an hour of baking time in a 350-degree oven.
Gluten-free breads easily crumble if they don’t form well, so be sure to use non-stick silicone bread and loaf pans that are perfectly suited to gluten-free baking. It’s also important to let the baked loaf sit for an hour before attempting to slice it. Check out additional recipe details before getting started.
The Queen's former chef shared 2 of the palace's banana bread recipes, and the caramel version is only for the kids
The video shows McGrady making the recipe using two signature ingredients — nuts and raisins — and explaining that it would be saved in the refrigerator for emergencies, such as an unexpected afternoon tea guest at the palace.
However, it turns out the palace has more than one banana bread recipe.
McGrady told Insider that there was another version of the recipe that he would make for Prince William and Prince Harry, who were just children when he worked at the royal household from 1982 until 1997.
"At the palace, we'd have banana bread in the refrigerator all the time. So if suddenly Princess Anne turned up and wanted afternoon tea just as we were locking up the kitchen and going for a break, it was okay because we had banana bread," McGrady told Insider.
"It was the same if the Queen had guests. Comfort food would always be on the menu," he said.
When asked if there was one particular royal that chose it as their go-to dessert, McGrady said Prince Charles often enjoyed banana bread for afternoon tea or for picnics at Balmoral Castle.
The only time McGrady would use a different recipe was when making it for the children.
"The only thing it wasn't used for was the royal nursery. And that's because the royal children at the time — Wills, Harry, Beatrice, Eugenie — didn't like fruit and nuts," McGrady said.
"What kids like fruit cake? They don't. So that's where my banana caramel cake came in. We'd make the banana bread with a sweet caramel frosting, and that was popular with them," he added.
McGrady shared the palace's original banana bread recipe and the caramel version with Insider.
Here's the palace's original banana bread recipe:
- 8 oz self-rising flour
- ¼ tsp salt
- 4 oz unsalted butter
- 6 oz sugar
- 4 oz golden raisins
- 1 oz chopped walnuts
- 2 oz cherries
- 1 tsp vanilla bean paste
- 2 eggs
- 1 lb ripe bananas
1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Grease and line a loaf tin with parchment.
3. Rub the butter into the flour and salt.
4. Add the sugar, walnuts, raisins, and cherries.
5. Make a well and crack the eggs into the center.
6. Mash the bananas, add to the eggs and vanilla paste, and mix well.
7. Add to the flour mix and stir until combined.
8. Pour into the prepared loaf tin, smooth out, and bake in the center of the oven for about 45 minutes or until a toothpick inserted comes out clean.
Here's the caramel banana bread recipe:
- 1 cup plus 1 tbs butter
- 1 ½ cups light brown sugar
- 4 eggs
- 2 cups mashed bananas (about 5 medium)
- 3 cups self-raising flour
- 2 tsp baking soda
- 1 ½ cups sour cream
- 2 tbs milk
- 2 tsp vanilla paste
- 1 ½ cups unsalted butter
- 2 cups light brown sugar
- ½ cup sour cream
- 6 cups powdered sugar
- 2 tsp vanilla paste
1. Preheat the oven to 350 degrees Fahrenheit. Grease a ½ sheet pan tray (12 x 18 x 1).
2. Prepare the sponge by creaming the butter and sugar using an electric mixer until light and fluffy.
3. Add the eggs and banana and beat together. Stir in the flour, soda, sour cream, milk, and vanilla paste until there are no lumps and the batter is smooth.
4. Pour into the prepared tray, smooth out, and bake in the center of the oven for about 40 minutes or until the sponge springs back when touched and is a golden brown.
5. Allow the sponge to cool completely before frosting.
6. Prepare the frosting by melting the butter and sugar in a pan. Stir without boiling for about 2 minutes.
7. Add the sour cream, bring to the boil. Remove from the heat and stir in the powdered sugar and vanilla paste.
8. Leave the frosting to cool slightly and thicken before carefully frosting the sponge.
9. Cut the cake into fingers and serve.
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What our readers are saying
If you don’t believe that our recipe helps you achieve the perfect banana bread loaf at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.
“Best banana bread I’ve ever had.” – Kalia
“I made this today. Definitely the BEST banana bread I’ve ever made and I’ve made a lot of it. I do a lot of baking, this is delicious!” – Diane
“Super-good! Moist, flavorful, baked in no time! This is my new favorite banana bread recipe” – Julie
“The best banana bread recipe I’ve used so far and I’ve used at least 10 different recipes. Moist, not too sweet, soft. Perfection!” – Eva
More Banana Recipes
- Since we love this recipe so much, we made another version with chocolate chips.
- We love these Banana Muffins that are made 100% from scratch. I love adding mini chocolate chips, but they are excellent plain or with nuts. Or take a look at our Healthier Banana Blueberry Muffins.
- Our Perfect Banana Pancakes made with buttermilk, mashed banana, and spices are such a treat!
- Use leftover bananas to make our Super Quick Banana Smoothie or this Easy Banana and Strawberry Baked Oatmeal.
Recipe updated, originally posted January 2014. Since posting this in 2014, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne