Banana Bread

Total Time:
1 hr 40 min
Prep:
20 min
Inactive:
10 min
Cook:
1 hr 10 min

Yield:
1 loaf (12 slices)
Level:
Intermediate

Ingredients
  • 10 tablespoons plus 1 teaspoon butter
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 2 cups cake flour
  • 3/4 cup plus 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup toasted, chopped walnuts
Directions

Preheat the oven to 350 degrees F.

Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter.

Puree the bananas, sour cream, eggs and vanilla in a food processor.

Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.

Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

Per slice: Calories: 345; Total Fat:19 grams; Saturated Fat: 8 grams; Protein: 5 grams; Total carbohydrates: 40 grams; Sugar: 18 grams; Fiber: 1.5 grams; Cholesterol: 68 milligrams; Sodium: 233 milligrams


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    Solid recipe but 3 issues: 
    1. Needs more than 2 bananas for stronger banana flavor 
    2. Screaming for more sugar, I used a full cup and it wasn't quite sweet enough 
    3. Needs cinnamon (glad I added it to my mixture) 
     
    I realize those 3 changes alter the recipe, but the foundation, i.e., dry ingredients, is a good ratio.
    I cut the salt to 1/4 tsp and replaced the sour cream with Greek yogurt. Perfect! I had smaller bananas so used 3. This recipe is so moist and I love the walnuts for texture!
    this is by far the best banana bread I I have ever had, a little tip, if you do not have cake flour for every cup of regular flour remove 2 tablespoons and replace with 2 tablespoons of corn starch, works perfectly
    This is absolutely wonderful! I have made it several times. And each time, it has turned out delicious! I love to add walnuts for a little added texture but it doesn't really matter. Either way, it is the best!
    Great Recipe by Emeril ! I've made this several times & it's wonderful even without nuts, it's a keeper! Thanks Emeril!! I read recently that if you want your bananas to have stronger flavor you can microwave them for four minutes at about 80% power, and then let cool down before using....they will look mushy, but it's ok. Tried it this time and had great flavor and smell! 
    Enjoy!!
    I tried this - twice and it is really good but can anyone tell me why my top cracks and the bottom of the cake is dense?
    the best!! but then again, i wont expect any less from the king of taste!!  
     
    I'm a forever fan!! miss you in Foodnetwork TV. please come back. 
     
    Grace
    I will add extra 1 banana next time to make it more tasty. I have replaced cake flour to all purpose flour. I don't like sour cream and replace with plain yogurt.
    I made this with two banana's - It doesn't have much of a banana flavor. It really needs three banana's. It was moist though.
    Very moist, every last bite was eaten! I made it with 3 bananas and substituted the sour cream with plain greek yogart. I think it made it even more moist.
    I made this banana bread and it is delicious!!!! It came out perfectly. I followed the recipe and I used 2 bananas. The toasted nuts just add that special touch. Great banana flavor.
    I used 3 bananas instead and it came out perfect. Thank you Emeril!
    Absolutely delicious! I made it exactly as directed except to slightly decrease the baking time since my oven cooks a little hot. Be sure to toast the nuts. It puts this recipe over the top. Mine had a great banana flavor, too. I did not go by the number of bananas but used 1 cup mashed ripe bananas as directed. My husband loved this recipe and he's a banana bread freak!
    This bread is delicious. I've made it both with pecans and without. It's good either way. I was careful with the baking time after reading some reviews. I checked the bread at 50 minutes and it was not completely done. I checked it again at 1 hour and it was. I think baking time will vary depending on the oven.
    This is a very easy recipe! I've made it twice, the first time exactly as written and the second time adding more banana (3 bananas The second time through was better, but I just wish the banana flavor would be more pronounced. My husband loves this one! Watch the temperature and bake time on this one though.
    A very easy and tasty recipe. I made muffins in lieu of the traditional loaf. My husband loved them. 
    By far the best banana bread ever.
    First and foremost the cooking time for this recipe is WAY over estimated. I heeded the reviews and baked it for an hour and it was still a little burned on the outside. I was very hesitant to use sour cream since I don't like sour cream but I did and was pleasantly surprised. The bread was moist, ever though it was slightly over done, and tasted good. I will try this recipe in the future with regular flour instead of cake flour since it is much cheaper. 
     
    Next time I will use another banana (used three and would like a little more, more walnuts and cook it for less time.
    Mmmmmm.... mmmmmmm...... good!
    I've been using this recipe for years! It is the best banana bread recipe I've had. Sometimes I add chocolate chips for the kids or I'll toast pecans instead of the walnuts. It's great for those on the go mornings; just grab a slice, put it in the micro for a few seconds and go! Our family has always been a big Emeril fan, too!
    This recipe is Amazing! Im glad I picked this one to use. I was impressed with the way it turned out; having a nice brown split top crust and a super moist interior : Im definately saving this recipe for future use!
    Made this yesterday with 3 medium sized bananas instead of 2, and a few more walnuts. Absolutely wonderful! But a big "caution;"this bread is more than done in 1 hour. Don't cook it longer or it will dry out.
    best banana bread EVER! I used a 2.5 bananas (will use even more next time, almonds instead of walnuts, and only baked it for 60 mins. It's a winner in our house! I must be new to breads because I'd never used sour cream in a bread recipie... but will always now!! May try substituting greek yogurt.
    It was good, but the next time I will use more bananas. I could hardly taste the banana in the bread with just 2 bananas.
    I've baked this a few times and it has ALWAYS come out moist and delicious
    Great recipe, this bread comes out very rich and flavorful. I'm not a fan of dry, bread-like banana breads and this one was very moist but not too heavy. Mine was done in 1 hour, so I would check it early so as not to overcook. A+ Emeril!
    Delicious and moist. Everyone loved it. Definitely a keeper. I found this recipe easy to make not at all difficult. You go Emeril...love your cooking.
    This recipe, like EVERY Emeril recipe I've tried, is absolutely SUPERB. The best I have ever made or tasted. When I asked my brother Jimmy for an expert opinion, his response was, "Yummy!" I love and miss Emeril on this network.
    Best I have ever tasted. Wow. I can't believe I made it!
    I used all purpose flour instead of cake flour and it was still delicious! My son asks for it all the time.
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