Roasting the bananas before baking them into the bread brings out their natural sugars and makes the bread taste even more banana-y.


  • 4 large, over-ripe bananas
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup (1 stick) butter, at room temperature
  • 1/2 cup brown sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla
  • 2 tablespoons sour cream
  • Cooking spray, for coating the pan


Serves: 1 loaf


Preheat oven to 400°F.
Place bananas on a sheet tray, transfer to the oven and roast 20-25 minutes. When cooled, mash the bananas in a bowl until smooth.

In another mixing bowl, sift together the flour, baking powder, baking soda, salt and cinnamon.
In a stand mixer fitted with the paddle attachment, cream together butter and sugar for 3-5 minutes at medium speed, or until fluffy. Add in eggs one at a time until mixture is fully combined. Add in vanilla, sour cream and mashed bananas. Turn down to low speed and add flour mixture in batches.
Spray a 9x5-inch loaf pan with cooking spray. Pour batter into pan and bake for 1 hour or until a toothpick comes out clean.