The Best Banana Cake Bread
Treat yourself to the ultimate comfort food with *The Best Banana Cake Bread*, a luscious fusion of dense banana bread and tender cake. This easy-to-make recipe shines with the natural sweetness of ripe bananas, a touch of tangy sour cream, and a perfectly moist crumb. Blending the richness of butter, a duo of sugars, and aromatic vanilla, this loaf delivers bakery-level flavor in every slice. Customize it with chopped walnuts or chocolate chips for added texture and decadence. With just 20 minutes of prep and an hour of baking, this loaf is perfect for breakfast, snack time, or dessert. Whether served warm or at room temperature, it’s guaranteed to satisfy your cravings. Stored properly, it stays fresh for days or freezes beautifully for future indulgence—making it a versatile treat that’s as practical as it is delicious.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 115 grams unsalted butter
- 150 grams granulated sugar
- 50 grams brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 220 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 120 grams sour cream
- 0.5 cup chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, mash the ripe bananas with a fork until smooth. Set aside.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand or stand mixer until the mixture is light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
Fold in the mashed bananas until evenly distributed. If using walnuts or chocolate chips, gently fold them in at this step.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
3976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 3149 mg | 137% | |
| Total Carbohydrate | 488.1 g | 177% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 262.2 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 414 mg | 32% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2442 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
