This is my all-time favorite banana bread recipe! I’ve searched and tried many recipes, Joanne Chang’s banana bread recipe stands out the most for me. I did tweak it a little bit such as reducing the amount of sugar and making the walnuts and sour cream optional. Also, instead of just baking soda, I also added baking powder for extra leavening.
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1/2 cup oil
- 3-4 bananas, very ripe, mashed
- 2 tablespoons creme fraiche or sour cream (optional)
- 1 teaspoon vanilla extract
- 2/3 cup walnuts, toasted and chopped (optional)
In a mixing bowl, whip eggs and sugar until light and fluffy. The key here is to make sure that the eggs are fully at room temperature. It makes whipping much easier. You can introduce more air into it than using cold eggs.
If using a hand mixer, this may take about 3-5 minutes. While the mixer is still on, very slowly drizzle oil into the mixture. Use any neutral-flavored oil. I prefer using coconut oil (not Extra Virgin), but vegetable oil and canola oil are also wonderful to use.
The mixture will thickened and lightened a little bit more.
You can give your mixer a good pat for doing a wonderful job and set it aside. From here on out, spatula will be the tool of your choice.
Into the mixture, add the mashed bananas, sour cream (if using) and vanilla. Fold and mix everything.
Sift the dry ingredients into the bowl. Cinnamon is a must, by the way, just not pictured. Fold the dry ingredients into the mixture until everything is well incorporated. If adding nuts, fold those in as well.
Pour the banana bread mixture into a loaf pan lined with parchment paper or greased with butter and flour.
Bake in a 350 degrees preheated oven for about 45 minutes to an hour, or until a toothpick inserted comes out clean.
If you prefer an on-the-go snack, you can easily turn this banana bread into bite-sized snacks. Instead of a loaf pan, scoop the batter into mini-muffin pans, preferably using cookie scoop, then bake at 350 degrees pre-heated oven for about 10-13 minutes. Not only are they much faster to bake (which makes it ideal during a busy morning), but they’re also good as portable snacks.
Let the banana bread minis cool completely before storing them in a airtight container or in a ziplock bag.