There is something truly special about the smell of banana bread baking in the oven. It’s a warm, comforting aroma that fills the whole house and just feels like a hug. It’s the kind of recipe that turns a few sad, spotty bananas into a delicious treat everyone will love.
If you have been looking for the best ever banana bread recipe, your search is over. This one is simple, incredibly moist, and has a crunchy, buttery cinnamon crumble topping that takes it to another level. Let’s get baking!
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Why You’ll Love This Recipe
First off, this recipe is so easy to follow. You do not need any fancy equipment. A simple hand mixer or even just a bowl and a whisk will do the job beautifully. It’s a fantastic starting point for anyone new to baking.
The texture is just wonderful. We are using sour cream in the batter, which adds a ton of moisture and a slight tang that balances the sweetness. This creates a tender, soft crumb that stays fresh for days.
Let’s talk about that crumble. It’s a simple mix of flour, sugar, cinnamon, and butter that creates a delightful crunchy topping. It complements the soft bread and adds a lovely texture to every single bite.
This is also one of the best ripe banana recipes out there. It’s the ideal way to use up those bananas sitting on your counter that are a little too brown for eating. The riper they are, the sweeter and more flavorful your bread will be.
Honestly, the whole experience of making this banana bread is part of the charm. It’s about creating that cozy banana bread aesthetic in your own kitchen. It’s about a simple joy you can slice and share.
Ingredients
For the Banana Bread
- 1 and ½ cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 3 large ripe bananas, mashed
- 1 stick salted butter (8 tablespoons), softened to room temperature
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the Crumble Topping
- ½ cup all purpose flour
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- 4 tablespoons salted butter, cold and cubed into small pieces
Step By Step Instructions
Step 1: Get Everything Ready
First things first, preheat your oven to 350 degrees Fahrenheit. This is important so it is nice and hot when your banana bread batter is ready.
Next, prepare your loaf pan. A 10 inch bread pan works great. Lightly coat the bottom and sides with some vegetable oil. Then, line the bottom with a piece of parchment paper. This little step makes getting the bread out so much easier later on.
Step 2: Mix The Dry Ingredients
In a large bowl, grab a whisk and combine your dry ingredients. That’s the all purpose flour, cinnamon, nutmeg, baking soda, and salt. Whisk them together until they are all nicely combined. Set this bowl aside for a bit.
Step 3: Prepare The Bananas And Wet Ingredients
Now for the star of the show, the bananas. In a medium sized bowl, peel your three large bananas and mash them up with a fork. You want them pretty well mashed, but a few small lumps are totally fine. Set them aside too.
In a separate large bowl, or the bowl of your stand mixer, add the softened butter. Beat it on medium low for about 30 seconds to get it creamy. Then, pour in the granulated sugar and the packed brown sugar.
Beat the butter and sugars together on medium low for about two minutes. You are looking for a light and fluffy texture. This step incorporates air into the batter, which helps make your banana bread light.
Next, add the eggs and vanilla extract. Beat everything on low for just 30 seconds. It is a good idea to pause and scrape down the sides of the bowl with a spatula. This makes sure everything gets mixed in evenly.
Finally, add the sour cream and your mashed bananas to the bowl. Beat for another 30 seconds. Your wet mixture is now ready.
Step 4: Combine Wet And Dry
Pour the bowl of dry ingredients into your wet ingredients. Mix on low speed just until everything is combined. This should only take a few seconds. Be careful not to overmix here. Overmixing can make the bread tough.
Use a large spoon or spatula to give the batter one final stir by hand. This ensures there are no hidden pockets of flour at the bottom of the bowl. Now pour the beautiful batter into your prepared loaf pan.
Step 5: Make The Crumble Topping
Let’s make the crumble that makes this the best ever banana bread. In a small bowl, whisk together the flour, granulated sugar, and cinnamon for the topping.
Add the small cubes of cold butter. Now, use your fingertips to pinch and rub the butter into the flour mixture. Keep doing this until it looks like coarse, wet sand. It might take a few minutes, but the result is so worth it.
Step 6: Bake The Banana Bread
Generously sprinkle the crumble topping all over the wet banana bread batter in the pan. Gently press it down just a tiny bit.
Place the pan in your preheated oven and bake for 50 to 60 minutes. Every oven is a little different, so it is a good idea to check it at the 50 minute mark. Stick a toothpick into the center of the loaf.
If the toothpick comes out with just a few moist crumbs, it is ready. If you see wet batter, leave it in for another 5 to 10 minutes and test it again. The top should be a lovely golden brown.
Step 7: Cool And Serve
Once it is done baking, take the loaf out of the oven and let it cool in the pan on a wire baking rack. You need to let it cool for at least an hour. This is probably the hardest part, but it is super important. If you try to remove it too early, it might fall apart.
After it has cooled, you can carefully remove it from the pan. Slice it into thick pieces and enjoy. The crumble topping can make slicing a little tricky, but thicker slices hold together better. Trust me, nobody will complain about a big slice of this banana bread.
How To Store Leftovers
If you somehow have any leftover banana bread, storing it is simple. For room temperature storage, you can wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh and moist for about three to four days.
You can also store it in the refrigerator if you prefer. Just make sure it is well wrapped. It will last for up to a week in the fridge. The bread might taste best if you let it come to room temperature before eating, or you can even warm a slice up for a few seconds.
This banana bread also freezes wonderfully. For best results, wrap the entire loaf or individual slices in plastic wrap, then a layer of aluminum foil. It can be frozen for up to three months. Just let it thaw on the counter when you are ready for a treat.
Tips
For the absolute best flavor, use very ripe bananas. I am talking about the ones that are mostly brown or black and very soft. These are the sweetest and provide the most banana flavor for ripe banana recipes.
Make sure your butter, eggs, and sour cream are at room temperature. This helps them mix together more smoothly and creates a more uniform texture in your finished banana bread.
The biggest tip for tender baked goods is to not overmix the batter once you add the flour. Mix just until the flour disappears. A few small lumps are perfectly okay. Overmixing develops the gluten and can lead to a tough, dense loaf.
Feel free to add some extras to the batter if you like. About a cup of chopped walnuts, pecans, or chocolate chips would be a delicious addition. Just gently fold them in after you have mixed the wet and dry ingredients.
Conclusion
And there you have it. A simple, straightforward recipe for what I truly believe is the best ever banana bread. It is moist, full of flavor, and that cinnamon crumble topping is just divine. It has that classic, comforting quality that makes it a favorite for a reason.
Baking this banana bread is more than just making food. It is about creating a feeling of home, of comfort, and of simple pleasures. It’s about that perfect banana bread aesthetic. I hope you enjoy every single bite. Happy baking!
FAQ
Can I Use Frozen Bananas?
Yes, you absolutely can. Using frozen bananas is a great idea. Just make sure to thaw them completely on the counter or in the microwave. Drain any excess liquid before you mash them and add them to the batter.
What Can I Use Instead Of Sour Cream?
If you do not have sour cream, you can substitute it with an equal amount of plain Greek yogurt or buttermilk. Both will add moisture and a nice tang to your banana bread.
Can I Make This Recipe Into Muffins?
Of course. This batter works wonderfully for muffins. Just divide the batter into a lined muffin tin, filling each cup about three quarters full. Sprinkle the crumble on top and bake at 350 degrees Fahrenheit for about 20 to 25 minutes, or until a toothpick comes out clean.
Why Did My Banana Bread Sink In The Middle?
A sunken middle is usually caused by one of two things. It could be underbaked, meaning the center did not have enough time to set. Or, it could be that the oven door was opened too early or too often, causing a sudden drop in temperature. Always use the toothpick test to be sure it is cooked through.
Banana Bread with Cinnamon Crumble
This simple and incredibly moist banana bread features a delightful crunchy, buttery cinnamon crumble topping. It’s the perfect way to use ripe bananas for a comforting homemade treat.
Requirements
Ingredients
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare a 10 inch loaf pan by lightly coating the bottom and sides with vegetable oil and lining the bottom with a piece of parchment paper.
- In a large bowl, whisk together the all purpose flour, cinnamon, nutmeg, baking soda, and salt until nicely combined. Set aside.
- In a medium sized bowl, mash the three large ripe bananas with a fork. In a separate large bowl (or stand mixer), beat the softened salted butter on medium low for 30 seconds until creamy. Add the granulated sugar and packed brown sugar; beat for about two minutes until light and fluffy.
- Add the eggs and vanilla extract, beating on low for 30 seconds. Scrape down the sides of the bowl. Add the sour cream and mashed bananas; beat for another 30 seconds.
- Pour the dry ingredients into the wet ingredients. Mix on low speed just until combined (a few seconds), being careful not to overmix. Give a final stir by hand, then pour the batter into the prepared loaf pan.
- For the crumble topping, whisk together the ½ cup all purpose flour, ¼ cup granulated sugar, and 1 teaspoon cinnamon in a small bowl. Add the cold cubed salted butter and use fingertips to pinch and rub into the flour mixture until it resembles coarse, wet sand.
- Generously sprinkle the crumble topping over the banana bread batter. Gently press it down.
- Bake for 50 to 60 minutes. Check at 50 minutes with a toothpick inserted into the center; if it comes out with a few moist crumbs, it’s ready. If wet batter is present, bake for another 5-10 minutes. The top should be golden brown.
- Remove the loaf from the oven and let it cool in the pan on a wire baking rack for at least an hour before carefully removing and slicing.
Notes
For the best flavor, use very ripe bananas (mostly brown or black and very soft). Ensure butter, eggs, and sour cream are at room temperature for smooth mixing and uniform texture.
Avoid overmixing the batter once flour is added to ensure a tender loaf. Feel free to add up to a cup of chopped walnuts, pecans, or chocolate chips to the batter.
Store leftover banana bread wrapped tightly in plastic wrap or an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week. Banana bread freezes wonderfully; wrap entire loaf or slices in plastic wrap then aluminum foil for up to three months. Thaw on the counter.
Frozen bananas can be used; thaw completely and drain excess liquid before mashing. Plain Greek yogurt or buttermilk can substitute sour cream. This recipe can be made into muffins: divide batter into a lined muffin tin, sprinkle crumble, and bake at 350°F for 20-25 minutes. A sunken middle can be caused by underbaking or opening the oven door too early/often. Always use the toothpick test.
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