Best Ever Banana Bread

1. Preheat your oven to 350°F (180°C), ensuring it’s fully heated before you start baking. This will help the banana bread bake evenly. Grease a 9 by 5-inch or 8 1/2 by 4 1/2-inch loaf pan with butter or non-stick spray to prevent sticking. Alternatively, you can line the pan with parchment paper for easier removal of the bread after baking.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure the dry ingredients are well combined. To avoid clumps of flour or leavening agents, it’s important to thoroughly whisk them together. Create a well in the center of the dry ingredients, setting it aside to later add the wet ingredients.
3. In a separate medium-sized mixing bowl, combine the melted unsalted butter and granulated sugar. Use a whisk to mix them together until the sugar is fully incorporated into the butter. This step helps ensure that the sugar dissolves evenly, which will contribute to a smooth, even texture in your final loaf.
4. To the butter and sugar mixture, whisk in the eggs, one at a time, until fully incorporated. This helps to emulsify the mixture, ensuring a smooth and uniform batter. Next, whisk in the mashed overripe bananas, sour cream, and vanilla extract. The bananas should be mashed until smooth but still slightly chunky, which will give the bread a pleasant texture. The sour cream will provide extra moisture, making the bread extra tender.
5. Carefully pour the banana mixture into the well of the dry ingredients. Use a rubber spatula to fold the wet ingredients into the flour mixture. Be gentle during this step to avoid overworking the batter, which could result in a dense loaf. Fold just until you no longer see streaks of flour, but be careful not to overmix, as this could also lead to a tough texture. The batter should look somewhat thick and slightly lumpy, which is perfectly normal.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure it’s evenly distributed. This helps the loaf bake evenly and gives it a uniform rise. Make sure the batter reaches all the corners of the pan so the loaf cooks evenly.
7. Place the loaf pan in the preheated oven and bake for about 50 to 58 minutes, or until a toothpick inserted into the center comes out free of batter. It’s perfectly fine if a few moist crumbs cling to the toothpick, but the top of the bread should be set and slightly golden. If the bread is browning too quickly on top, you can tent it with aluminum foil to prevent burning. Keep an eye on it as it bakes, and if necessary, adjust the time slightly depending on your oven’s performance.
8. Once baked, remove the banana bread from the oven. Allow it to cool in the pan for 10 to 15 minutes. This brief resting period helps the bread firm up slightly, making it easier to remove from the pan without breaking. After cooling, run a knife around the edges of the pan to loosen the bread. Carefully invert the pan onto a wire rack and gently lift it off. Let the bread cool completely on the rack before slicing into it. If you want to speed up cooling, you can transfer the loaf to a clean towel to help it cool down faster.

Storage and Serving