The Best Banana Bread

The Best Banana Bread is rated 4.8 out of 5 by 5.
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Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 8

The cooks in the Williams Sonoma Test Kitchen tried a dozen different banana bread recipes to dial in the perfect portions for the moistest, most flavorful version of this home-baked treat. The result is this recipe for the best banana bread ever. You can decide for yourself whether to include the optional chocolate chips or nuts; it’s great with or without them.

Ingredients:

  • 2 cups (10 oz./315 g) all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 3 very ripe bananas, coarsely mashed
  • 1/2 cup (4 oz./125 g) sour cream
  • 1 tsp. vanilla extract
  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
  • 1 cup (7 oz./220 g) firmly packed light brown sugar
  • 2 eggs
  • 1 cup (6 oz./185 g) semisweet chocolate chips or 1 cup (4 oz./125 g) coarsely chopped toasted walnuts (optional)

Directions:

Preheat an oven to 350°F (180°C). Grease and lightly flour a 9-by-5-inch (23-by-13-cm) loaf pan.

In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside.

In another bowl, combine the bananas, sour cream and vanilla extract. Stir to combine. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat together the butter and brown sugar on medium speed until creamy, about 1 minute. Add the eggs and beat until smooth. Add the banana mixture to the bowl and beat just until combined. Add the flour mixture to the bowl and beat, scraping down the sides of the bowl as needed, until just combined; the batter should remain slightly lumpy. Fold in the chocolate chips or walnuts.

Pour the batter into the prepared pan (it should be no more than two-thirds full). Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve. Serves 8.

Williams Sonoma Test Kitchen

Rated 5 out of 5 by from Oh my goodness!!!! I have never been overly fond of banana bread, and now I know why. I had NEVER made this Banana Bread before. It's delicious and moist and absolutely the best!! As we say in the south..."Makes ya wanna slap yo Momma!! Ha I chose to replace the walnuts with pecans because that's what I had. Also, for whatever reason I had enough batter for an extra mini loaf which I just gave to my neighbor.
Date published: 2017-05-09
Rated 5 out of 5 by from Favorite Banana Bread Recipe!!! This is my go-to banana bread recipe! Always a crowd-pleaser! Super flavorful, moist, and crunchy top! I can never resist a just baked slice paired with a cold glass of milk! Followed the recipe to the T minus the nuts and chocolate chip... I like it pure! Bake it in my 9" WS Goldtouch bread pan at the suggested 350 degrees for 60mins; slides out smoothly and always come out perfectly baked! Can't wait for the 3 bananas on the counter to get super ripe again so I can make bread again!!!
Date published: 2017-04-27
Rated 5 out of 5 by from Best banana bread was the BEST! This recipe was the best banana bread I have ever made. I had family in town and they devoured it in less than an hour. The result turned out exactly like the photo. Everyone thought it was delicious. I needed to cook it for approx. 1 hr. 5 min for a tester to come out completely clean.
Date published: 2017-04-20
Rated 5 out of 5 by from I DO love this banana bread I am always looking for the best bananas bread and have tried many recipes. Some with buttermilk, some with sour cream etc. For a full fat recipe, I think this is my favorite so far. Not sure why the previous review said not moist, mine was so moist I had a hard time telling when it was done! It was gone so fast I had to make more. Good thing I always have tons of bananas that are ripening too fast.
Date published: 2017-04-19
Rated 4 out of 5 by from maybe not the best I followed this recipe exactly as written and I weigh all my ingredients so amounts are exact. This bread was not moist. You would think with the sour cream and banana it would have to be moist, but not so. Still it tasted good and looked just as pictured. Will not make again, though.
Date published: 2017-02-26
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