My father-in-law, Bill, is famous for his banana bread…and for good reason. It’s the best one I have ever had in my life – not to be dramatic!

Every family has that one recipe everyone asks for, and in ours, it’s Bill’s banana bread. Originally inspired by the legendary banana bread from Flour Bakery, my father-in-law has made it so many times over the years that it’s simply become “Bill’s Banana Bread” in our family. If there are overripe bananas on the counter, there’s a very good chance he’s already pulling out the mixing bowl. It’s impossibly moist, perfectly sweet, and the kind of classic homemade banana bread that somehow disappears within hours of coming out of the oven.

Sure, banana bread has a reputation for being a breakfast food, but I don’t believe in putting it in a time slot. I’ve been known to eat a slice with my morning coffee, as an afternoon pick-me-up, after dinner… and, more than once, standing at the kitchen counter at midnight. It’s just that good.

Whether you’re baking it for a weekend brunch, wrapping up a loaf for a friend, or simply looking for the best homemade banana bread recipe to use up those overripe bananas, this one has been a family favorite for years. Just don’t expect leftovers—I’ve learned that the hard way.

Ingredients

1⅔ cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1/2 cup white granulated sugar
1/2 cup (plus 2tbsp) brown sugar
2 eggs
1/2 cup neutral oil (avocado, vegetable,etc)
1.5 cup very ripe bananas , peeled and mashed
2 tbsp sour cream or creme fraiche
1 tsp vanilla extract
1 cup chopped walnuts, optional

Method

Preheat oven to 325°F and put the rack in the center.Lightly butter and flour pan.
Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.
With a stand mixer (or hand mixer) fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 min.
Switch to low speed and slowly drizzle in the oil, taking your time. (You want to keep all the air you just beat into the mixture).
Add in the wet ingredients: bananas, sour cream, and vanilla, and continue to mix on low until combined.Use a spatula to fold in the flour mixture thoroughly combined.
Using a spatula, mix in 3/4C of chopped walnuts.Pour the batter into the prepared loaf pans and sprinkle the rest of walnuts on top of loaf. Bake for1 to 1 1/4 hours for a 9×5-inch loaf, and about 50 minutes for three 6×3-inch loaves. (Note: The loaves should be golden brown on top and the cake will spring back when you press it. )
Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool again on the wire rack.Note* makes one 9×5-inch loaf, or three 6×3-inch loaves, or 4 small loaves, or 24 muffins.
Note: if using walnuts, pour 3/4 cup into the batter, then 1/4 cup is sprinkled on top before baking.

Enjoy!

Cortney

Cortney LaCorte

Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings