For the perfect loaf, I started with my mom’s recipe (Mom made amazing banana bread when I was little!) and made a few additions, resulting in (what I believe is) the perfect loaf of banana bread. You’re welcome.
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I have an amazing blender in my kitchen (it’s a Blendtec), and it can do just about everything that you can possibly imagine a blender might do and a few things you’d probably never think of. I mostly use it to make soups, sauces, hummus, and smoothies: my kids favorite is a frozen concoction straight out of the blender’s manufacture-produced cookbook that’s made with Tang and tastes just like a Creamsicle. Anyway, a year or so ago, I had a couple of very ripe bananas and not a lot of time, and I remembered seeing a recipe for banana bread in the blender cookbook, so I decided to give it a whirl. (See what I did there?)
Once again – Blendtec, I (heart) you and you’re awesome – BUT your banana bread sucks. Even with a couple of educated tweaks, it was flat, listless, and so dense I could have sliced it for biscotti. In fact, now that I think of it, that is exactly what I should have done, because it was definitely not making the cut as a banana bread. The blender simply does not allow those little chucks of yumminess to survive and everything gets too smooth and liquidy – all those little molecules just get too densely packed. So that was the first and last time I will cheat in the banana bread department – I all old school now.
Mama's Perfect Banana BreadPrint Recipe Pin Recipe
- 1/2 cup butter softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup chopped walnuts
- 1/2 teaspoon lemon zest this is optional, but I like it
- 1 cup mashed bananas make sure not to mash them too much!
- Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with non-stick coating, or grease with butter.
- In a large bowl, cream butter and sugar. Add the eggs, vanilla and lemon juice and mix well.
- Combine the flour, baking soda, baking powder, cinnamon and salt.
- With mixer on low, add half of the sour cream and half of the mashed bananas.
- Stir in flour mixture.
- Fold in the sour cream, walnuts, lemon zest and bananas. Spread evenly into the prepared pan.
- Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool loaf for 10 minutes before removing from pan, and then allow it to cool completely on a wire rack.
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