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 Bread
- 1/2 cup butter softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon 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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