Moist and light, this banana bread is easy to make AND customizable with whatever add-ins you want. It’s not too sweet, but has enough banana to fool yourself that it’s breakfast 😉
Yes, yes, I know — there are a gazillion banana bread recipes out there claiming to be the best. I promise you, if this doesn’t become your number one go-to recipe, it will at least be in your top five. So what makes this great? This recipe combines all-purpose flour with superfine almond flour. Because of almonds’ higher fat content, it helps yield banana bread that is moist and tender. The other thing that’s unique with this recipe is that I added sour cream. This, again, helps keep the bread moist for longer, but it also offsets the sweetness of the overripe bananas. If you don’t have sour cream, plain Greek yogurt would be a great substitute.
So I’ve actually posted an older similar recipe before (see Banana Nut Bread with Mascarpone Filling), but I may have to update that. The old recipe calls for all all-purpose flour, vegetable oil, and uses more bananas. I definitely like this current recipe much better as it generally uses less of the ingredients without sacrificing flavor. And to be honest, I always like any excuse to use butter instead of oil in my baked goods.
One of the many things I love about this recipe is that you can pretty much add whatever add-ins you want. For the one in the photos, I added dried cranberries and pumpkin seeds because: 1. I had too much dried cranberries and had leftover pumpkin seeds and needed to use them, and 2. cranberries add little bites of tart that is really complementary to the bananas’ sweetness. And because my husband loved this banana bread so much, I recently made another batch but with fresh blueberries and they were absolutely delicious. You can add walnuts, pecans, or almonds if you want some varying textural element as well.
For fruit add-ins, keep them to no more than 3/4 cups. For nut or seed add-ins, no more than 1/2 cup unless you really want it nutty. I would just say that for nut or fruit add-ins, sift them with the flour so that they don’t all sink to the bottom of your bread while cooking.
Want to make this but bananas are not ripe enough?
I got you! Sometimes, I get really impatient and try to bake but my bananas are not ripe enough. You can do one of two things. If you have kinda ripe bananas but not ripe enough, you can microwave them for 20-30 seconds after mashing. However, if your bananas are not even ripe yet, you can pop them in the oven at 300 degrees for 30-40 minutes. If you’re doing the latter, just make sure you’re using foil-lined or parchment-lined baking sheet.
Tools you’ll need
- 2 large overripe bananas (or 3 regular bananas), mashed
- 1 cup all-purpose flour
- 1/2 cup superfine almond flour
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/2 cup butter, melted
- 2 eggs
- 1/4 cup sour cream
- 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp cinnamon
- pinch of salt
- Preheat the oven at 350 degrees.
- Combine the mashed bananas, both sugars, melted butter, eggs, sour cream, and vanilla extract in a large bowl and mix.
- Sift in both the all-purpose flour and superfine almond flour, baking soda, cinnamon, and salt. Mix with the wet ingredients just until everything is fully incorporated. Don't over mix! Fold in most of the your add-ins (if you're using them), leaving some to top off the bread.
- In a greased 9x5 loaf pan, pour the batter into the loaf pan. Top it off with the remaining add-ins.
- Bake for 1 hour. After baking, let it cool for at least 15 minutes before serving.