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Best Ever Banana Bread

I've been told that this style of a banana bread recipe is actually quite old fashioned...but no matter what, it's the most delicious banana bread I've ever made!

It's moist and delicious on the inside and crunchy on the outside. I like to slice one banana lengthwise and lay it on top of the batter for the nice visual you get after it's baked - but keep in mind, doing this decreases it's shelf-life by a day or two when kept at room temperature.

If you'd rather, you can simply mash all three bananas and add them to the batter!


Makes: 12-15 servings

Prep Time: 10 minutes (plus 60 minutes baking time)

Meet Emily the Epicure


Hi, I'm Emily. I'm a food fanatic and self-taught home cook with a passion for travel and growing my own food. I'm educated as a food anthropologist, which is a fancy way of saying I like to understand other cultures through their food - and take every opportunity to do so! This means my recipes span the globe, from classic American cuisine to Italian to Korean - you'll find a little bit of everything here!

Best Ever Banana Bread


1/2 c butter, melted

1 c granulated sugar

2 eggs

1 t vanilla extract

1 1/2 c AP flour

1 t baking soda

1/2 t salt

1/2 c sour cream

1/2 c chopped walnuts

3 bananas, very ripe


  1.  Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.

  2. In a medium bowl, mash two of the bananas with a fork. Set aside.

  3. In a large bowl, stir together the melted butter and sugar. Add the flour, baking soda, and salt, mix well. Finally, fold in the sour cream, walnuts, and mashed bananas. 

  4. Spread evenly into the prepared pan. 

  5. Slice third banana lengthwise and place on top of the batter in the pan, cut side up.

  6. Bake at 350 degrees for 60-70 minutes, or until a toothpick inserted into the middle comes out clean. 

  7. Cool the loaf in the pan for 10 minutes before removing to a wire rack to cool.

  8. Enjoy!

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