Super moist, tender banana bread, packed with banana flavor, sweet honey and warm cinnamon, all topped off with a smooth cream cheese frosting.
This bread has such wonderful caramely notes of ripe banana, warm cinnamon spice and sweet buttery perfection in each bite.
The cream cheese frosting though... that is what takes this bread over the top! It is cool, cream and smooth, and pairs perfectly with the banana bread.
I use this as a base for some of my favorite breads, like my:
Glazed Blueberry Banana Bread
Apple Streusel Banana Bread
Healthy Fruits and Veggies Bread
The recipe is so versatile, you can add any kind of additions you want, like chopped nuts, fruits, glazes, icings, espresso powder, streusels or peanut butter.
Or make it plain, for the best banana bread ever.
CLICK HERE TO WATCH THE VIDEO ON YOUTUBE
The few ingredients that really take this recipe from a classic, to THE BEST ever, is the added sour cream to make it extra moist and tender, super ripe bananas, a little honey and the extra step of browning the butter to add a toffee-like, nutty flavor that adds a whole new dimension to the bread.
CLICK HERE TO LEARN HOW TO MAKE BROWN BUTTER
When your recipe calls for mashed banana, the riper the better! The ripeness of your bananas will determine how naturally sweet your bread turns out, so make sure your bananas are extra ripe, and I mean R-I-P-E! Think, covered in brown spots, too ripe to eat, about to throw it away, ripe. That means the banana is at the peak of sweetness, the riper the better! This will ensure the banana is ultra sweet, soft, and packed with a more intense banana flavor, than a regular yellow banana, making them perfect for your bread.
This bread has such wonderful caramely notes of ripe banana, warm cinnamon spice and sweet buttery perfection in each bite.
The cream cheese frosting though... that is what takes this bread over the top! It is cool, cream and smooth, and pairs perfectly with the banana bread.
I use this as a base for some of my favorite breads, like my:
Glazed Blueberry Banana Bread
Apple Streusel Banana Bread
Healthy Fruits and Veggies Bread
The recipe is so versatile, you can add any kind of additions you want, like chopped nuts, fruits, glazes, icings, espresso powder, streusels or peanut butter.
CLICK HERE TO WATCH THE VIDEO ON YOUTUBE
The few ingredients that really take this recipe from a classic, to THE BEST ever, is the added sour cream to make it extra moist and tender, super ripe bananas, a little honey and the extra step of browning the butter to add a toffee-like, nutty flavor that adds a whole new dimension to the bread.
CLICK HERE TO LEARN HOW TO MAKE BROWN BUTTER
When your recipe calls for mashed banana, the riper the better! The ripeness of your bananas will determine how naturally sweet your bread turns out, so make sure your bananas are extra ripe, and I mean R-I-P-E! Think, covered in brown spots, too ripe to eat, about to throw it away, ripe. That means the banana is at the peak of sweetness, the riper the better! This will ensure the banana is ultra sweet, soft, and packed with a more intense banana flavor, than a regular yellow banana, making them perfect for your bread.
The batter comes together in one bowl and comes out nice and thick and speckled with fresh ripe banana, cinnamon and honey.
It takes a while to bake, about 60-90 minutes, because it is so moist, thick and packed with ripe fruit. But once you start smelling that warm bread baking in the oven, you know it is almost ready, and that golden brown loaf will totally be worth the wait!
Slice it up and enjoy. Or freeze the loaf for another time. Even bake it up in mini loaf pans to give away as gift or to enjoy one now and freeze the other for another time.
Ingredients
- 1/2 cup (1 stick/4oz.) butter, melted (browned for maximum flavor); may use oil if needed
- 1/2 cup packed brown sugar
- 1/2 cup honey
- 2 large eggs
- 1 1/3 cup mashed ripe banana (about 3 medium/large overly ripe bananas)
- 1/4 cup (60g) sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cup (210g) all-purpose flour, weighed or spooned and leveled
- 1 1/2 teaspoons cinnamon, optional
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped nuts or chocolate chips, optional
Cream Cheese Frosting:
- 2 tablespoons unsalted butter, room temperature
- 2oz cream cheese (1/4 an 8oz block), room temperature
- 1/4 teaspoon vanilla extract
- pinch salt
- 1 cups (1/4lb) powdered sugar, sifted
Directions
Ripen bananas at 300° F for 20-40 minutes, if not overly ripe (see instructions here).
Position a rack in the lower third of the oven and preheat to 350°F. Line the bottom of a 9x5 loaf pan (or 2 mini 5" loaf pans) with parchment paper or foil and spray with non-stick spray.
With an electric mixer, beat together the butter, sugar and honey on medium speed until light and fluffy, about 3 minutes. Scrape bottom and sides of bowl. Add the eggs one at a time, beating about 20 seconds after each addition. Add banana, sour cream and vanilla, and beat for about 30 seconds.
With an electric mixer, beat together the butter, sugar and honey on medium speed until light and fluffy, about 3 minutes. Scrape bottom and sides of bowl. Add the eggs one at a time, beating about 20 seconds after each addition. Add banana, sour cream and vanilla, and beat for about 30 seconds.
In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. On low speed, beat in half of the flour mixture, about 20 seconds. Beat in remaining flour mixture, until just incorporated. Fold in nuts or chocolate chips, if desired.
Pour batter into prepared pan. Bake about 60-90 minutes, or until a toothpick inserted in the center comes out clean (30 for mini 5-inch pans). Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
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For the frosting: With an electric mixer, beat butter on medium speed until smooth. Beat in cream cheese (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla and salt. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy. Spread on top of cooled bread. Store in the fridge, in an air tight container, up to a few days, or freeze for up to 3 months.
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