This recipe is hugely popular and it’s no wonder why- it truly is the Best Banana Bread Recipe. With a perfectly moist texture, a slightly crunchy top and room for mix-ins galore, I know you’ll love it too!
*Note- this recipe is by far the most popular on my blog so as of 11/11/16 I’m updating the photos a bit.
The recipe hasn’t changed- it’s still perfect! I will say that I’ve made it with whole wheat pastry flour with wonderful results, as well as with half or all coconut sugar replacing the white and brown.
Mini chocolate chips are a wonderful addition (I did a cup,) and you can bake this in an 8×8 square pan if you want to make more of a snack cake. (I’d just bake it for about 20-25 minutes instead!) Thanks for loving this as much as I do!
I wasn’t going to share this recipe.
Even though I have honest to goodness baked no less than 6 loaves of this in the last 3 weeks, it just didn’t seem blog-worthy.
Not because it isn’t fabulous (it truly is the BEST Banana Bread Ever,) but because it just seemed a little too boring and I honestly didn’t think anyone needs another banana bread recipe.
But, each time I made it I shared slices with friends and family who all started writing me asking for the recipe. After emailing it 2 or 3 times I decided I’d just blog it anyway even if none of you want another banana bread recipe.
This recipe is easy as can be, one bowl, and comes out perfectly every time. It is the most moist, flavorful, melt-in-your mouth banana bread and I just adore it. So much so that I cannot have it in the house anymore because I’m addicted.
I usually make 2 or 3 loaves at a time as it’s the perfect gift for new parents, (I brought a loaf to my friend who just had a baby a couple weeks ago,) it’s just the thing to offer guests, and have you ever had a banana bread sundae? (It’s way too good.)
“Can you freeze banana bread?”- YES! Go ahead and double the recipe, make two loaves, and freeze one wrapped well and freeze for up to 2 months.
If you love this recipe, you have to try my Easy One-bowl Pumpkin Bread which is just and easy and amazing.
Also- did you know you can bake this recipe in jars to make for the cutest and yummiest gifts??
Looking for another delicious recipe with fruit or veggies inside? Check out these Fudgy Zucchini Brownies!
(Above pics from the baking photoshoot we did with Ashley Summers Photography a few months ago baking this bread! See the full post here.)
How to make the best Banana bread recipe:
The Best Banana Bread Recipe (ever.)
The best banana bread ever, this recipe is super easy, adaptable, and delivers great results every time!
Ingredients
- 1 stick of butter, melted (1/2 cup)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup of sour cream or greek yogurt*
- 3 very ripe bananas, mashed (I usually use medium-large sized ones)
Instructions
Preheat oven to 350F. Grease or spray a 9 inch loaf pan, set aside
In a large bowl whisk together the melted butter, and sugars. Add the eggs one and a time and vanilla and whisk until smooth.
Sprinkle the flour, baking soda and salt over the butter mixture and stir to mix until just combined. Fold in the bananas and sour cream.
Pour batter into prepared pan and bake 60 minutes or until crust is golden brown and a toothpick inserted into the center comes out clean. Cool until warm before serving.
Notes
*I have used sour cream, greek yogurt, regular yogurt and buttermilk in this recipe and they all yield awesome results. I usually heap the sour cream into the measuring cup so it's just a little over-full.
Recipe adapted from: All Recipes
Nutrition Information:
Amount Per Serving: Calories: 170
Pin the image below to save the recipe for the Best Banana Bread Recipe.
Badger reader says
There is ALWAYS room for more banana bread recipes. I love trying all the different iterations. Could you please add the oven temp and pan size you used?
Audra says
You know that would be helpful wouldn’t it? :)
Badger reader says
Hah, I’m sure I could have figured it out, but yes very helpful. :) Can’t wait to try this with my spotty bananas.
Pamela says
Hi Baker Chic
This recipe is so easy and delicious! I made small loaves for giveaways and people are still calling me to say how yummy it was.
Thanks again
Pam
breads for giveaways form
Rosalinda Magallan says
what temperature did you use
Gomez says
THANKS FOR SHARING….
AWESOME.
BREAD I WILL KEEP FOREVER.
Bill says
Keeping it forever is not recommended.
You should make a fresh batch every now and then.
Jt says
What temperature. Did u name the banana breadjt
J says
Read the recipe
Austin says
Did you really not read what she wrote honestly
Trisha A. says
I have used this recipeabout 10+ times. This is the ideal base. This recipe is a bit too sweet and gummy for me but everyone else loves it. So, I made them 1 and modify the 1 I make for myself. Adding cinnamon gives it a lil’ kick.
Fat Daddy C says
Agree with your opinion. Little gummy but awesome pure banana bread flavor. I think what helps this bread is there’s no baking powder flavor detracting from the other ingredients. I totally encourage the addition of cinnamon also.
This overflowed in my 8×4 loaf pan.
David says
I had the same issue. My kitchen was smoky for days. Not sure what I did wrong.
Colleen says
I tried your banana bread recipe today and it is very good and I messed up I thought my measuring cup said one half and it was a two thirds cup oh well I had used it for all my measurements so everything came out fine.Thank you very much for the recipe I am putting it in my recipe file to use again my only thing I added was a teaspoon of cinnamon.i always add cinnamon to my banana bread.Thanks again Colleen Becker.
Katrina @ Warm Vanilla Sugar says
This has all the right stuff, so I can definitely see why it’s the best! Yum!
KAPP902 says
we want! we want! this looks delish and you sold it very well in the last paragraph. I can’t wait to try this recipe. thx for sharing!!!!
Cory says
There must be something in the air… I, too have made several loaves of banana bread this week using a very similar recipe. For an added surprise I sprinkle a tablespoon of coarse sugar(turbinado or granulated cane sugar, depending on what’s available in the cabinet!). it gives it a little crunch, and tastes better than from a bakery!
Love your posts. How do you stay so thin?!!
Audra says
You are so sweet. Right now, I honestly think that the fact that I’m still breastfeeding around the clock helps burn off the excessive slices of banana bread I eat :)
Helene says
I absolutely love this recipe!
Audra says
Thank you so much!
Patricia Stuart says
this sounds similar to my recipe, I think it is the sour cream. I have made this as muffins too and they are yummy and easy to take one (or two) out of the freezer. great job
Zineide Perez says
How long did you ajust time for muffins?
Thanks in advance
Buffy
easer79 says
I did 18 minutes and they came out perfect!
Kim C says
What temperature and for how much time to make this into muffins?
Jennifer | Bake or Break says
You should never apologize for banana bread! I never can turn down a slice. Love the addition of sour cream or yogurt!
Annie @ Annie's City Kitchen says
Well heck, my husband is a banana bread FREAK so now I have to try this recipe! Sometimes there is nuthin’ like a slice of good banana bread.
Emily @ Life on Food says
I love banana bread. This loaf does look so moist. You can never have enough banana bread.
Lauren at Keep It Sweet says
Banana bread sundae?! Now you are speaking my language:-)
Kayle (The Cooking Actress) says
Basic recipes are usually the best!!! So glad you decided to share :)
Medeja says
If it is best banana bread ever I need to try it!
yogajenny says
Yowza! Made this yesterday into mini loaves. Substituted melted coconut oil for the butter and used non fat vanilla greek yogurt. Let’s just say that an entire loaf was gone within minutes that may or may not have included only me partaking. YUMMY!!
Audra says
Coconut oil would be great too I’m sure! :)
Lori says
Tried it with coconut oil too and it was so good. My husband said this was the best banana bread he’s ever had.
Audra says
Thanks Lori- I’m so glad you guys liked it!
Lori says
We loved it! Baked another batch in muffin form (easy to grab for breakfast on the go) today :)
Lea says
How much Coconut oil did you use in this recipe and did you melt before using it in this banana bread recipe?
Thanks in advance
Courtney says
How did you adjust time and temp for a mini loaf?
Teri says
Made this today and it was delicious. Mine however, overflowed. Double checked that I used the right ingredients, the right measurements and that the pan was the correct size. Any thoughts? It was also VERY moist. My bananas were ‘very’ ripe which gave it a wonderful banana flavor which sometimes gets lost in other recipes. I did add nuts.
Audra says
Hey Teri- I’m guessing adding nuts may have increased the volume a little too much. Rule of thumb is to always leave at least an inch of space at the top of your loaf pan, if you have extra batter- just make a muffin or two! :)
Crystal says
Mine overflows too. Maybe its supposed to be 2 pans.
Cindy says
I use two pans and bake for 40 minutes and it is perfect every time.
arthi says
Can’t wait to make this tonight! If I want to add chocolate chips, how much would you suggest?
Audra says
Maybe 1/2- 1 cup depending on how much you like? :)
arthi says
Thanks! It’s in the oven now. I’ll let you know how it turns out!
arthi says
Came out amazingly!! Used one cup of choc chips :)
Diemmy Michelle says
WOW, we are big fans of banana bread! This looks amazing and probably taste as great as it looks! Can’t wait to bake it and try it ourselves! Thanks for the post and the recipe! :)
themdnblog.blogspot.com.au
Joanne says
A good failproof banana bread recipe is a good thing to have! Glad you shared. :P
Vanda says
I only had 2 bananas, but it hasn’t been out of the oven for two hours and is 3/4’s gone! Delicious and with my Kitchen Aide, a breeze to make. Definitely a keeper.
Clare says
Audra- I took two loaves of this delicious banana bread to work today at 2:30 and it had disappeared by 5:30 to raves and many requests for the recipe. Of course, I directed them to your website. I will be making this again-it was a great success. Thanks!
Audra says
I’m so glad you liked it! I also was addicted! :)
Kimberly says
I just made this it is delicious!
I did make a few substitutions based on what I had around.
I used Whole Wheat Flour instead and Coconut Oil instead of butter and about 1/4 tsp almond extract because I didn’t have enough Valilla!!!
Wow thanks so much .
This would maked great gifts!
roberta says
I just found your website last week when I was looking for a good pumpkin bread recipe. Four loaves of delicious pumpkin bread later, your banana loaf is in the oven now. Only made one as the pumpkin loaves disappeared very quickly…don’t want to get addicted to this one as well! (I didn’t eat all of them! One was a gift, one went to work, one to the freezer, and one to me :)) Your No-Knead Crusty Artisan bread dough is on the counter and next in the oven…..and I had your delicious grits, swiss chard and fried runny egg for breakfast. Yum! Autumn is upon us and I’m in the cooking and eating mood. Lol. So glad I found your website – did tell the girls at work! :)
Carrie says
I made this recipe today and wow! This is the best banana bread I’ve ever had!! Didn’t change the recipe too much. Used kerrigold butter and added a touch more salt. Came out perfect! Can’t wait to share it with my coworkers tomorrow… Assuming there is still some left! Thanks for posting!!
Lorraine says
made this tonight and I can say its the best banana bread I have. thank you for posting it
here’s hoping my hubby will love it as much a I do. I did change it alittle. just added another egg and added 2 more banana”s.. yummy yummy yummy!!!!!!!
Tricia says
helloooo friend. so i am making this tonight but thinking of browning the butter…….hmmmmm i wonder what you would think and if you were awake i would ask you directly! ha ha ha! i need to provide snacks to tristan’s second grade class ALL week! arughhhhhr!!! thank god for your blog! cookies yesterday. these tomorrow and who knows what the next few days. i’ll let you know how brown butter is for this. i only wonder if ratio is the same when you brown butter (and double recipe) would it still just be two sticks or do you need more? also tried hurrying up my bananas by putting them in a 300 degree oven. wonder how that will be too.
Audra says
You can always text me late at night- my phone will not disturb me- I have it off when I go to sleep :)
I think Brown Butter would be great- did you try it?
Tricia says
Brown butter WAS great and I also added a sprinkling of fresh ground nutmeg to the mix. Someone had bouthg me a jar of nutmeg nuts and I can’t believe how different it is to freshly ground this spice vs using already ground nutmeg. SO flavorful and smells amazing. What I did NOT like was the baking bananas to hurry up the ripening process. The texture of the bananas felt different and the smell/taste was not like those of naturally ripened bananas! It ended up being just fine though…the other flavors disguised the banana but of course this is not what I was going for! I would def brown the butter again and loved the addition of the spice. Your recipe is easier than another one I like (where you fold in whipped egg whites!)….also I put these in the muffin tins so that I could give each kid (Tristan has 28 class mates) their own piece easily. (I doubled your recipe!)
theresa says
I used this recipe today, beware with electric ovens that you don’t need to do the 60 minute baking time, I would check it at around 40 minutes to be honest, that’s when mine finished. Also, not sure if it was my baking soda, but mine came out really low, barely rose at all. Maybe adding baking powder would correct this. Otherwise, my fiancee loved the breads!
Ying says
Made this today and my parents really love it! They kept getting more servings of the cake after the first hehe. ;)
It’s moist and rich in taste :). I added a cup of toasted walnuts to the recipe and they go so well together. It needed 45 minutes of baking for my oven.
Delaney says
This looks great! I want to make this soon but have a few quick questions…did you use unsalted or salted butter and light or dark brown sugar? Also, would you suggest any modifications if I’m thinking of adding frozen blueberries?
Audra says
I always use unsalted butter, but either dark or light brown sugar works! I’ve never added frozen blueberries but I’m sure it would work without too much of a problem!
Katie Cherry says
I have baked this recipe a ton since you posted it and thought I should let you know as my husband and I love it! I usually make it into regular and/or mini muffins and sometimes add a few chocolate chips. Glad you shared the recipe and I am digging the revamped look of your blog!
Crystal says
Hii,
My Banana Bread Muffins are in the oven now. I am very excited! I am estimating the time for muffins rather than the bread and I’m not sure how long to do it for- wish me luck!
Audra says
How did they turn out?
Kat says
you’re not kidding! This recipe is great! I made it into muffins, added mini chips and cinnamon. Thanks!!!
Olivia says
i just made this today and it’s so good!! i accidentally under-cooked it but it came out so moist and more like a banana cake. i love it!! i’ve made a number of your recipes now and they’re always so delicious! i always turn to your blog when i’m looking to bake something :)
christine says
What’s a stick of butter …sorry have no idea would like to make your banana bread thanks
Audra says
1 stick is 8 oz :)
Candice says
1 stick is actually 4 oz. I wish I would’ve double checked that before making a double batch. The flavour is great, but once I realized the error, I was about 1/2 hour into cook time. Had to virtually double the cook time and lower temp to 325. That’ll teach me for not googling the conversion, and looking in the comments instead for the answer. lol
Glen Rhodes says
so is a stick of butter 4 or 8 ounces? how much ‘should’ I use?
Donna says
8 oz so 1 cup, is that right?
Dee Jay says
1 stick of butter (8 tbsp.) is 4 oz. 1/2 cup is 4 ounces (liquid measure), since 1 cup is 8 ounces (liquid measure).
Maggie says
This is my standard!!! We make it into muffins and loaves depending on our mood. I usually have the sugar and add cinnamon but always sprinkle brown sugar on top before baking. That’s why the top is always everyone’s favorite! Thank you!!!
Maggie says
That’s supposed to say halve not have…. autocorrect.
Vicki Howes says
People are still raving. Made this several months ago and I keep having people ask me to make it. Home run.
Olga says
Thank you so much for sharing this recipe. I just tried the first slice and loved it. Used white sugar just because didn’t have the brown and put only 1/2 of it. Delicious!
Nancy says
Made this a day in advance of serving and it was yummy! I used buttermilk and I baked it in an 8″ cake pan and served it as a snack cake. Next time I will try it with some of the additions I have read in the comments. Blueberries sound great and so do chocolate chips. I have tried many of your recipes and they are consistently excellent!
ambrosia @ figandpie says
I have some ripe & ready to go bananas…I’ll be making this tonight!
evi says
Hi Audra,
Made this bread last night and we all love it…
yes, it is the best banana recipe I have ever made so far…thanks a lot for sharing.
It is moist and soft, very yummy.
Warm regards,
Evi
Audra says
Thanks Evi I am so glad you like it!
Sharon says
Hi Audra, could you please advice what measurement a stick of butter is please. Thank you
Cheers,
Sharon
jami says
A Stick of butter is a half cup or 8 tablespoons or 113g.
ChrisD says
Audra this looks amazing-my wife and I are always talking about making more banana bread, I can’t wait to show her this recipe. Thanks so much!!
Kara says
Hey Audra, came across this while looking for a classic banana bread recipe. I’m especially looking for one that results in a moist loaf. Your photos definitely lead me to believe this is the recipe to try. Thanks! Have a great night. Kara
LYU says
Tried this recipe today and it was ok but not sweet enough for my taste so I may tweek the sugar next time.
Leslie says
I took it out after 1 hour and it was completely raw in the middle. One hour and 15 minutes did the trick. Also, I could not get it out of the pan despite greasing well. How long do you cool it before removing? A large portion of my bottom broke off after cooling for 20 minutes.
Audra says
I usually let it cool completely before flipping the pan. I’d say an hour minimum. Yeah cooking time is tricky because all ovens are different- I’m glad the extra 15 minutes did the trick!
Rosalinda Magallan says
what temperature did you use for loaves and what temperature should i use for muffins
Lee says
This is hands down the best banana bread I have ever made! For as long as I can recall I made an old school recipe of my grandmothers. I loved it but….sorry Nanny…this recipe far surpasses! My kids are addicted to its moist, fluffy texture and OMG it is good! Thanks for sharing!
Audra says
Thank you so much! I love it too :)
Tiffany says
My family and I LOVE this recipe!! Simply the best banana bread….EVER!!!
carynes says
Thank you so much for sharing your recipe it was simple and delicious.
Denise Montalvo says
Do you ever add nuts? Also, I usually do half wheat and half white flour. Have you ever tried that. I’m making mini-loaves for my sons for Christmas.
Katie says
Hello I know this is probably a silly question but how many grams is in a stick of butter? Things are slightly different in Australia. Thanks!
jami says
113g
Kim says
Hi to make it dairy free can you leave out the sour cream?
Audra says
I wouldn’t suggest skipping it, but you could definitely use a dairy free substitute. Maybe make buttermilk by mixing a tablespoon of lemon juice or vinegar into coconut milk?
Laura says
Hi! When you say melted butter, do you mean really melted? As in microwave the butter so that it’s liquid form? Just want to confirm as usually you would cream together the butter at room temperature with the sugars but if this is one of the secrets to your banana bread that’s very interesting! Isn’t the “creaming” method of the butter and sugars important to help make it fluffy? :) :) thank you!
Audra says
Yep! The butter is actually melted to a liquid! :)
Karen M. says
I made this banana bread this afternoon and it was delicious and moist, as promised. Family loved it. One thing though – might I gently suggest you amend the ingredient list to read “1/2 cup butter (1 stick)” or something similar? The reason is because in Canada, butter is sold in large blocks, not sticks like in the U.S. I had melted almost 1 cup of butter before realizing my mistake. I think if it said “1/2 cup”, it would help those of us who do not live in the States. Many thanks.
Audra says
Thank you- I will!!!
FrannyD says
This is my absolute favourite banana bread. I’ve added chocolate chips and or walnuts. My go to fav! And I’m always asked for the recipe. Amazing Audra!
Anette Sohn says
Made this the other day, and it WAS the best banana bread I’ve ever made. Usually they come out heavy and gummy inside, but this was delicious and the consistency was perfect. I did add 1/2 cup of toasted pecans because my husband and I like nuts, and it added a nice crunch. He ate almost half the bread at once! Thanks for this great recipe – it’s a keeper, and will be my go-to banana bread recipe whenever I’ve got leftover bananas!
Andrea says
This is delicious! I made it with all-purpose gluten-free flour substituted in the same amount and it worked great!
Thanks!
Barb says
Finally the perfect banana bread recipe! I followed it exactly, just added some pecans which I love and can’t believe how moist and yummy it is. Tossing all my other recipes. Thank you!
Seema says
I’m about to try your recipe out and was wondering if have you tried doubling this so that it makes two loafs instead of one?
Ritu Kamboj says
I don’t understand one thing that you have listed Sour Cream/Greek yoghurt but have not used the same in the instructions!??! Confused when to add
Ritu Kamboj says
Sorry I just skipped that part!!! I corrected myself!! LOL
Zey says
I LOVED this recipe thanks so much!!!!!!
Linda says
Just want to verify that you do not use any baking powder. Some recipes use both baking soda and baking powder. Want to make this for a friend so I don’t want to mess it up!
Audra says
That’s right!
Serenity says
Can I use a cup of white sugar, instead of half white and half brown?
Zineide Perez says
Looking forward to baking this cuz i have exactly 3 ripe bananas ….
So my question. ..
Can i make this into cup cakes instead of a loaf…
Different temp or time?
Thanks,
Buffy
Amy says
This is wonderful banana bread and a very easy and quick recipe. The brown sugar and sour cream really make this bread special. For those asking if they can make it with only white sugar, of course you can and it will be good banana bread, but what makes THIS recipe better than others is the brown sugar!
Angel says
This was the best I have ever eaten.. So moist and very simple!
George says
I used Cottage Cheese instead of Sour Cream,and didn’t add vanilla because I dint have any of that either …and it turned out Amazing !
Thank You for the Recipe
Karen says
Ok…It WAS the best banana bread I have ever made! That is what I googled…that was what I got! Did not change anything but added chopped pecans I just shelled myself.YUM! This is my keeper banana bread recipe going forward. Will have to see what hubby thinks…if I save him any!
lisa gregory says
Yummm…That is all
Mike says
A novice question, but hey, I’m a novice baker and my first time at banana bread! When you say “fold in the bananas and sour cream”, what does this mean? I’m guessing that I just roll some of the mixture over the banana/sour cream and not mix in thoroughly. Is this correct?
Audra says
Yep! That is absolutely right!
Shellee Machado says
This really is the best, and I’m no spring chicken! TY so much
Liz says
This recipe is divine as written, but my favorite variation includes a sprinkle of chopped, toasted pecans and two drops of cardamom essential oil (=2 pods=0.5 tsp ground). I suspect the reviewer whose loaf took only 40 minutes to cook used a convection setting; my convection oven takes about 45 minutes.
Audra says
Sounds so good!
Ally says
This is definitely the best banana bread recipe I’ve ever tried.. My loafs have never turned out so perfect before:) I used plain organic yogurt and it tastes phenomenal. Adding to my recipe book:) thank you!!
Charmaine says
Seriously the BEST!! I’m 55 so you KNOW I’ve had at least 100 banana breads. I used 1/4 cup vegetable oil and 1/4 cup melted butter. (When butter returns to room temp. it becomes closer to a solid.) I used 1 cup of brown sugar. This is the 4th time I’ve made in in little over a month. I’m gonna have to check out other recipes around here, little missy! :-)
Barbara says
Three mashed bananas measure about 1 cup? I have some very ripe ones and was thinking they might be enough.
Sandra says
I just made this and it is the best banana bread have ever made. This will be my banana recipe from now on. I used plain greek yogurt. One thing I should have done is smoosh the bananas a little bit more than what I did because the bananas were a little too chunky but that was my fault.
Carol says
I made this recipe today for the first time and it is fabulous! I have had a recipe for years that used vegetable oil and it was good, but this one is far superior with the butter. It is so moist and light.
I used 3 mini pans for the fun of it, since the holidays are coming up. Thank you for such a great recipe and so easy!
Beth says
This is delicious banana bread and will be my “go to” recipe. I was looking for a recipe that would make the bread moist and this one does! I used the Greek yogurt, added chopped pecans, and sprinkled a little sugar on top. Best banana bread ever!
Jacqueline says
Absolutely decadent!!! Been using what I thought was the best recipe ever, for years but yours killed it. Added pecans and WHITE chocolate chips to the batter and a mixture of brown sugar & cinnamon, which I sprinkled on the top, for that crunch factor….divine…thank you so much!!!!
Erin Wixsten says
I made this tonight – SO good. I swapped molasses for vanilla but otherwise followed exactly. So gorgeous and perfect. Thanks!
CC says
I made this today & it’ll now be my go-to! I’m so glad you decided to share this recipe!
Kay says
I’ve made a whole lot of banana breads in my time, including my grandmother’s recipe. This is REALLY the best I’ve ever had! Incredible! I’m not a big blog-follower, but I’ve found that I your recipes are all spot on delicious! Great job!
Elise says
I didn’t have the hour required to make a loaf of this bread, so I put the batter in muffin tins instead and baked for about 25 minutes…They were delicious! I will definitely make this recipe again. Also added chocolate chips and chopped walnuts, which took it to the next level :)
Kay says
Hi Audra. Love the recipe! The first time I made them (muffins) they came out perfect. The second time they collapsed in the center a little. I did everything the same, best to my recollection. Have any ideas as to why? Thank you!
Bananas for banana bread says
Loved this recipe as is. Its perfectly moist and tasty.
But I love super banana-y flavor, so on my second batch I used instant banana pudding instead of sour cream, and I added some candied walnuts. Still moist, but the banana is much more prominent. Im still looking to see if it can get better. Next attempt will be half banana pudding and half vanilla Greek yogurt :)
Nora says
I made this banana bread yesterday, but I had some difficulties when it came to baking it. The bread was in the oven for an hour, but the inside was still very moist and clearly not done. The problem was the the outside of the bread started to burn. How could I avoid this? Cooking it for a longer time at a lower temperature maybe?
Brittany P says
I had this same issue. Did you happen to try it again? Wondering how it turned out.
Cynthia says
I had the same problem. I covered it with foil and cooked another 20 mins to prevent burning. The top didn’t burn, but the bottom did. And it was still overly moist in the center. I think this recipe might be better for muffins than loaxes.
Audra says
I make this as a loaf 1/2x a week! Chances are your oven needs to be calibrated and runs hot. I’d get an oven thermometer to check!
John says
I love this recipe. I’ve made it 3 times already – each time it comes out perfectly even though I’ve played with the sugar quantity and done some of the milk/yogurt/etc. substitutions.
One addition I’ve made, and I stole this from another recipe, is to add the zest of a small orange (I suppose you could do a lemon too). The citrus tartness really makes me smile with every slice.
Thought bubble says
Thank you for thus recipe. Amazing. I cooked it in muffin tins, made 18. I have used many banana bread recipes and this one really is the best.
Jennifer says
Hi
For those of us that live in Australia can you please tell me how much a stick of butter weighs?
Thanks
Jennifer
Jeff says
The Bread is great, the sour cream leaves it very moist. I would mix the banana and sour cream into the mix with the butter sugar etc, then whisk the dry ingredients together and fold in so minimize making it get more dense. Half cup or so of chopped pecans is also a nice addition if you like nuts in your bread. Thanks for recipe.
Mrs. Braggs says
I made this the other day in a convention mini oven used a metal square pan, not the rectangle ones, like the ones that fill almost the whole oven and it came out amazing. I put a twist and out a 1/2 teaspoon of cinnamon in the batter before adding the bananas and also added another half to the 3. I don’t use fresh ones, really really ripe was the best, but I took it to work and everyone loved it. I’ve made a lot of banana bread before but not this good, I was telling people, you never had banana bread like this before baby, I put my foot in it! Lol it was awesome! Thank you for sharing! Love this recipe!
Malisa says
This recipe definitely deserves the title “Best Banana Bread Ever”. This is ridiculously delicious. I’ve made this like four times after coming across your recipe and I haven’t eaten banan bread in years. I just put this in my cookbook:) It’s now my go to recipe. Thanks so much for sharing!
Evie says
Wow this is amazing! I added walnuts and it turned out great. It is a recipe I will come back to for a very long time. Thank you!!
Tammy Adams says
Wow! I just re-read the recipe and realized I did something wrong, I used baking powder instead of baking soda!
It looks and tastes delicious please explain the function of each?
Tammy says
Yes please as I don’t have so, but I do have powder…
Christine Chapman says
I am baking this right now. I am so excited to try it. I used coconut oil spray to grease an 8×8 glass baking dish. Then I altered the recipe a bit and added macadamia nuts and a layer of dark chocolate squares in the center. Also, I did not have white sugar so I used coconut sugar and brown sugar mix. Stay tuned…….
Tammy says
Ugh I want to make this tonight, but realized I don’t have Baking Soda :( got everything else but that…
Danielle S says
This is perfect. I have a ton of bananas ready to be baked. Going to make this now. Thanks
Ugo says
Greetings from Nigeria. My first attempt today at banana bread and it turned out fantastic. I won’t try another recipe. I doubled the recipe for two pans and mixed in 2 handfuls of peanuts in one pan and left the other without the peanuts. Both were perfect. Delicious with lovely texture. Little wonder the recipe has got so many positive reviews.
This recipe is a keeper. I used substitute for buttermilk(milk+vinegar) as I had no buttermilk, sourcream or yoghurt at home. Can’t wait to try this out with some coconut flakes for added texture. Thank you so much for sharing. I look forward to trying out out some of your other recipes as I just discovered your site.
NB You’re so pretty.
Chelsea says
This recipe is a keeper!
I had to bake a loaf of Banana Bread when I came across your recipe! My mouth was watering while I read your post!! haha
The loaf is super moist and so fluffy!
The sour cream makes all the difference in my opinion!
Thanks for sharing :)
Winnie says
Made this banana bread this afternoon. Hubby loves banana bread. Me not much. Hubby claimed that he was so stuff from dinner that he could not possibly have a slice. After he took bite. He all of a sudden had room for 2 slices. I ate3 slices after dinner. That tells you something. Thank you so much for the recipe. Hubby said it’s the best he has ever had.
Nancy Davis says
I have tried o so many banana bread recipes through the years, but this one is the best by far!!!! I was prepared for yet another dry, flavorless bread, but WOW was I wrong! So delicious!!! Will not use any other recipe again!!! Thanks for sharing!!
Belinda Castillo says
Love this recipe! So moist and really delicious. My only addition is chopped pecans. Down in Texas you can’t have banana bread without pecans in it.
Mary says
Made this recipe over the weekend, and yup, it is definitely the best banana bread I’ve ever had. Several people have now asked me for the recipe, so I’m passing it on.
Jean says
Just made this. By far the best I have made. So moist and absolutely delicious. I added chopped walnuts to mine. Definitely making this again.
Courtenay says
I used coconut palm sugar and because I only had two bananas, I added about 1/4 cup of flax seeds. It turned out beautifully! Thanks for the recipe!
Kalena says
I’ve been looking for a good banana bread recipe for over a year and every time I’m disappointed. Stumbled upon this recipe and wow!!! Finally a good one I’m definitely gonna keep! It is the best banana bread I’ve ever had! Thank you thank you!
Lisa says
This was SO good! I added in mini chocolate chips and it was the best!
Tiffany says
This truly is the best banana bread ever! I’ve already made this three times since finding the recipe a month ago and my whole family loves it. Could you give a variation for pumpkin bread? I was thinking just sub out the bananas for 2 cups pumpkin? More? Less? And add 2 teaspoons pumpkin pie spice? I’m not much one to vary baking recipes so I was hoping you could help. Thank you!
Donna Tessitore says
Thank you for such an easy delicious banana bread recipe. Perfect taste and consistency. I did have to substitute for the sour cream because I didnt have any on hand so used 1/2 cup of heavy cream and added some lemon juice. I imagine the sour cream would be just divine but this did the job. Not easy to find an easy banana bread that tastes and bakes up so beautifully. Thanks for sharing …
Tonya Turbville says
This IS the best banana bread recipe I have been able to find and I have been looking for such a long time! I won’t have to look any longer. This is exactly what I was looking for…a nicely dense, not so cake-like, extremely moist loaf with excellent banana flavor. Thank you so much for sharing this!
Alba says
Hi! I gotta say this is the BEST Banana bread I’ve ever had. I love Banana bread and this was actually the first time I bake one. Used this recipe and it was the best one I could ever found!!! it all started when I noticed 3 riped bananas that I didnt want to throw away… Lol.
My boyfriend is not a fan of banana bread…. BUT after trying this one, well, lets say he ate half of the loaf in 5 mins hahaha
It’s so moist and sweet… I will make it so often!Thank you for sharing this recipe!
Julie Canas says
This recipe is the best banana bread recipe I’ve ever tried. Hands down! Thank you for sharing such an amazing recipe! My friends and family are all asking me to make more. It’s a huge winner! I made mine with sour cream. I’m going to try the Greek yogurt next.
Ze says
So glad I found the best banana bread recipe! Going to be in one of my recipe book! The first banana bread recipe I found was horrible, so I gave it another try and decided to do your recipe! Delicious!!!! So so so moist!! Now my bf wants me to bake him more for hunting! Thanks a lot of sharing your recipe! :)
Lori Harvey says
Mine is in the oven now. It’s been baking for 20 minutes. Needs probably ten more. It spilled over on sides of bread pan and is super flat on top. Is that normal. I’m baking at 350 degrees.
Audra says
It usually needs 50-60 minutes. If it’s spilling over I’m guessing you’re using an 8 inch loaf pan instead of 9 inch?
Lori Harvey says
Oh yes they are old vintage pans so probably 8 inch. Also I misread the recipe and was going by the 8 by 8 pan time. Figured it out and my family loved this bread! Thank you for sharing it’s, great!
Jan says
I can’t wait to try this. Could you please give us a cup measure for the bananas? I’ll admit I want this to convert to pumpkin bread bread, but only after making the original banana bread. Love your recipes!
Lori Harvey says
Oh yes they are old vintage pans so probably 8 inch. Also I misread the recipe and was going by the 8 by 8 pan time. Figured it out and my family loved this bread! Thank you for sharing it’s, great!
Lisa says
My family loves this banana bread and I was wondering if you’d consider converting some of the measurements to weights instead of volume? It would make it so much faster to knock the batter together :)
jasmine says
This is a great base recipe. On its on its very moist… but bland. When I made this I doubled the vanilla and added a 2 teaspoons of nutmeg, tablespoon of cinnamon, and cup of walnuts. I sprinkled sugar on top. It turned out pretty good. I would just add 1/3 cup of brown sugar in the mixture. (We have a sweet tooth) In all this came out great for my first bread recipe. This recipe is a keeper thank you.
Michele Parente says
Hi Audra, just found your website and loving the sounds of the banana bread recipe, could I substitute applesauce for the butter, trying to be healthy, ha, or will it change the texture. Thanks
Jessica says
Hi Michele, did you end up trying this? I’m also wondering about substituting applesauce – would love to know how it turned out!
Misty Widlowski says
Absolutely simple, delicious and moist! I used an 11×7 glass dish and baked for 37 minutes. I added 1/2 cup of walnuts and 1/2 cup chocolate chips. It is so light and airy. Only 15 minutes out of the oven and it is halfway gone! This will be our new go to snack cake. Thank you for sharing a no fail recipe!
Kaytee says
If I have lots of overripe bananas, I simmer them in a pot (a la Cook’s Illustrated) to reduce some of the liquid & intensify the banana flavour….and use up more bananas:) This is now my go-to recipe for Banana Bread.
Scott says
I have tried many different banana bread recipes. None were quite was I was looking for. Until now.
I mistakenly used Baking powder in place of baking soda and I’m happy I did. I prefer banana bread to be moist and dense. Heavy for it’s size. I would have had to double the amount of baking powder to get the same lift as baking soda. That mistake gave the bread less rise. The flavor and texture was spot on. Walnuts are also a must for me. I’m keeping this recipe for life. I may try it with baking soda, but use less.
Thank you.
Tazz says
My husband found your recipe and asked me to try it instead of the one I always made. So i tried it with the Greek yogurt. It was wonderful! Then he said to me a week later that he had more bananas that were over ripe (I think he got some and hid them so they could ripen) and said that since we have Blueberries that were getting a little soft I should add them.
Well long story short, (well shorter)it was the most wonderful tasting bread we have ever had! We finished the whole loaf in 2 days. Lol
Thanks for sharing this.
Betty says
I used your Banana Bread recipe the last time I made them. Perfecto! I used thawed frozen bananas and doubled the recipe. Freezing I think brings out the banana oils more, plus they were very very ripe too before freezing. I have some more frozen in the freezer so that’s my plan for the day. I also opted to use buttermilk in place of sour cream since I usually keep that on had for cooking. I am anxious to check out your other Dessert Bread Recipes.
Thank from just a Country Cook in Arkansas
Nidhi says
I tried this Banana bread recipe and it came out delicious and really moist. It smelled amazing and was an absolute treat, warm straight out of the oven.
I adapted the recipe a little bit. I used flavourless oil instead of butter, and substituted 1/2 cup of cocoa powder instead of equal quantity of plain flour. I really loved the final products!! Thanks a lot for this amazing recipe!!
Mary says
This is my new go-to Banana Bread recipe — it’s fabulous! I add a handful of mini chocolate chips and a handful of chopped walnuts to mine. So moist, and I love the banana globs (for lack of a better word) due to hand-mixing only instead of using an electric mixer. Thanks, Baker Chick!
Angela says
Worst recipe I’ve ever tried. I baked it for an hour and a half and it was still raw and gooey inside. What a waste :(
Audra Fullerton says
Sounds like your oven needs to be calibrated. Considering the hundred+ comments raving about the recipe the problem is likely something you did. Sorry it didn’t turn out!
ABFoodie says
I’ve been searching for two decades for a banana bread recipe that rivals the best ones I’ve eaten in the Caribbean and South Pacific, to no avail. That is, until now!! THIS IS PERFECT. Dense, buttery, so delectable! I used overly ripe bananas that had been frozen, added pecans and raisins, and doubled the vanilla. I think the sour cream made all the difference in moistness and flavour. Peanut butter icing topped it off to make for an exquisite brunch item that everyone raved about. One loaf lasted one sitting. Thank you for sharing!
Raechel says
I never leave a comment on recipes, but this was so good I had to! The sour cream was the perfect touch to make this even more moist and detectable. I added a cup of chopped walnuts and a little more vanilla. This was the best banana bread I have ever made and it was so easy! Thanks for such a wonderful recipe!
Raechel says
I never leave a comment on recipes, but this was so good I had to! The sour cream was the perfect touch to make this even more moist and delicious. I added a cup of chopped walnuts and a little more vanilla. This was the best banana bread I have ever made and it was so easy! Thanks for such a wonderful recipe!
David says
Just made this and it’s still in the oven. The batter overflowed. I used the correct size pan. Any reason why it would do this? First time baking anything. Had black banana. Thought I’d give it a shot. Thanks
Cheyenne says
So good I couldn’t stop eating it! Perfect as-is, added chocolate chips. Next time I will try the citrus zest suggested by another reviewer. Thank you!!
Alex says
I know there are already a million comments, but I loved this banana bread too :) Making it again this morning and thought I’d comment! Added 3/4 cup walnuts and thought about adding cinnamon, but decided that it doesn’t need it. Beautiful blog as well, love your photographs!!
Gina de says
Made a double batch of this yesterday for a school treat (used 2 cups whole wheat flour and 1 cup all purpose to amp up the fiber!). Cut the sugar a little and added 80% chocolate chips.
There wasn’t a single slice left so we are having to make more today!
I made one loaf in the loaf pan and one in a nine inch round tin and both came out great! thank you!
Marla says
This is now my favorite banana bread!! I followed the instructions except for adding 1/2 tsp nutmeg for each loaf. ( I doubled the recipe) I used two 8″ and 1 mini loaf pan. No run over, but it took an extra 10 mins to bake the 8″ pans.
Once cooled, I sliced the bread before taking the loaves out of the pans. I then cut down wax paper pieces and placed between each slice. This keeps slices from sticking together when they are frozen.
I removed each loaf from the pan and placed each in a freezer bag.
Perfect for grabbing a single piece for a yummy snack.
Holly says
Hey, this recipe is awesome! I tweaked it to make a Paleo(ish) version of the bread, and it came out beautifully. I subbed Bob’s Red Mill Paleo Flour for regular (same proportions) and used E-Sugar and Coconut sugar in place of the white and browns (I do realize that doesn’t actually qualify the resulting bread as paleo, but it’s lower in carbs, which was really our goal). Added some warm spices, since we are in love with spice breads, and ta-da! Amazing! It was so delicious! I almost always have to make multiple iterations of my experimental lower-carb breads and baked goodies, but this one was a keeper right out of the gate. Thanks for sharing this!
James says
Has anyone tried making this with almond flour for reduced carbs? I may try it
Jackie Connolly says
I never comment on blogs, but I had to here. This is hands down the BEST recipe I’ve ever come across via pinterst. I make it gluten free and ALWAYS ALWAYS make a double batch. My husband and son can’t get enough. Anyone i’ve given some too would never know it’s GF! I’ve used Bob’s Red Mill (sifted) but I like Better Batter much more (sifted as well!)
I also use Siggis Icelandic Skyr in place of the greek yogurt/sour cream, I’ll use whatever I have on hand, vanilla, plain..
SO GOOD!
Valerie says
I can’t wait to make these. I think I will put it in muffin pans for the kids for easy breakfast or snack. Thank you for sharing!!
Jenny says
I have made this recipe countless times, and given it to friends. It truly is the best ever. I usually add walnuts and chocolate chips, and have subbed hard red wheat flour for some of the AP. I also always use greek yoghurt.
This is a horrible question but do you know the calorie content in a slice
Donella Coutinho says
Hi, this recipe truly is the most amazing banana bread recipe ever. It is simple and delicious. I tried out this recipe on my blog and it was a hit with everyone at home. It made for a good teatime treat!
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Eli says
Just came out of the oven – got my vote! This is a GREAT recipe. I couldn’t find my loaf bans, must’ve let someone borrow them at some point. I ended up making cupcakes and they are delicious. 18 minutes at 350. Yum!
CJ says
I have been baking without help since I was 10 years old and have made zillions of banana bread recipes.. That is 54 years of banana breads, not to tell you how old I am, LOL. This IS THE BEST banana bread ever! No lie. The addition of your cream/Greek yogurt makes it so moist. I found your recipe when I had to use up some sour cream that I got for free and never buy. I always buy plain Greek yogurt. Have made it both ways with great success. I also always add cinnamon, 1 tsp. or whatever mood I am in per loaf. Sometimes sprinkle chocolate chips on top. Anyway you slice it, my go-to recipe for banana bread. The BEST EVER, and I never write reviews. Thank you for posting the recipe, you have changed my life!
Blaze says
It looks really good, I need to try it out soon!
Spenser says
This is the first time trying this recipe, the proof of its goodness will be out in 45 mins. I like the simplistic recipe. I enjoyed having all things measured the same way, which made it simple for me. My spouse makes me Naner bread a lot. I suffered a traumatic brain injury and cant use my legs good, so trying to cook when you are now 4’10” tall in my wheel chair but bc it was a simple recipe it was easy for me to do, ty. Now I just need to wait 45 more mins and hoping its better than my spouses lol.
Kulsum Burhani says
Just popped this into the oven, excited to show my 3yo his special banana cake when he returns from nursery. Turned around to find the Greek yoghurt sitting on the worktop, looking at me, tears in its eyes for being forgotten!
Any idea what to expect in a yoghurt-less recipe…?
Audra says
How did it turn out??
Melissa Gatlin says
OK I didn’t read all of the questions or replies but I did read about 3/4s of them and didn’t see the question or answer.
Do you have any idea how much banana in cups as I am using my home grown bananas and neither my Blue Java or 1000 Hands is the the size of Cavendish bananas and this year I’m up “way past my ass” in bananas .. esp Blue Javas as I didn’t thin my trees this last year … I have already harvested 3 stalks of about 150 bananas each and have 7 more stalks to harvest.
Carlin says
anywhere between 1.5-2 cups of banana will work – I’ve used up to 3 really large bananas or 4 smaller mediumish ones. This recipe is foolproof and the only one I use
Liza says
I don’t usually leave reviews, but after trying dozens of banana bread recipes over ~5 years, I found this one. I’ve been using it for a few years now and it is pure perfection. Flavorful, moist, dense, DELICIOUS.
You will be happy you made this.
DJ lappalainen says
42 yr old male here, just made this recipe ( kids were shocked when we dolloped sour cream into it). Honestly best banana bread I’ve ever made or ate for that matter . Thank you for sharing this recipe, I look forward to other recipes to come .
Dawn says
I just made this, and it is absolutely delicious. My husband wants to eat the whole loaf right now. I didn’t have sour cream or Greek yogurt, so I used regular whole milk yogurt, and the flavor is divine. (I’ll bet sour cream would make it taste glorious). I did have to bake it for an additional 15 minutes, but I think that’s my oven. I used an instant read thermometer to test the internal temperature for doneness, because on line I saw the suggestion that banana bread should be 193 degrees.
Theresa says
This IS the best banana bread that I have ever made! I added coconut and chocolate chips. So good!
Annika says
This was honestly the easiest and yummiest Banana Bread I’ve ever made. I did 1 cup of flour and 1/2 cup of bran to give it a little less flour was so good.
Dorita says
Can you use cottage cheese instead of sour cream s that is what I have n hand and want to make it tomorrow.
Thomas says
Look yummy! One of my favorite Banana Bread, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
Suzan says
I’ve used to recipe in the past and fell in love, threw out any other recipe I had for banana bread. I just spent a good amount searching for it again since I haven’t made it in a long time. So glad I found it! Bookmarked it and will pin it so I don’t lose it again :)
Jennifer says
This banana bread is amazing! I have had a hard time finding the perfect one and this is it. I did use buttermilk because I had it and all brown sugar. Delicious!!
Tori says
I was wanting to add oats to the recipe. Would I swap out flour for oats with a 1:1 ratio?
julia says
I will mix the dry ingredients separately next time, i sprinkled it on top like the recipe says and have patches of strong baking soda flavor in the bread. I also find that 3 bananas just isn’t enough banana flavor, I normally use 4 and will go back to that next time!
Kritina Gupta says
I just made this bread and I kid you not – it’s the best banana bread recipe out there. The bread is SO soft and the outer crust has a crunch to it and baked beautifully.
I made the following alterations:
Instead of 1.5cups flour I did 1 cup flour and 1/2 cup almond meal
I used raw sugar instead of caster and brown. But J really whisked it hard to make sure there weren’t any granular sugar bits
I used two large bananas because I think in Australia our fruits are generally massive.
I added choc chips and a teaspoon of cinnamon. And I think the cinnamon really enhanced the flavour!
This was so good!
Camilla M Coy says
I was not inclined to make this as I already have a great banana bread recipe, similar to this one actually. Also, the pic of a flat banana bread was not appealing. Mine is always heaping out of my pan. I use an old pampered chef stone loaf pan that I only use for banana bread-don’t want other flavors leeching into my bread. Based on the reviews, I will be giving this a try using tips from some of your followers.
Anne S says
This is amazing bread! If I wanted to replace it with coconut flour, what amount would that be? Thank you.
Angie says
A few years ago I made this but didn’t have any sour cream or yogurt on hand… I used full fat coconut milk and it was amazing! I’m making it right now with yogurt.
CJ says
CROCK POT RECIPE! This is my FAVORITE banana bread recipe and I have been backing for 50 years. Never found one before as good as this one. :-) When the hot weather hit early here in the desert, it became slow cooker time. But we can’t live without this banana bread so I adapted it to my 6 qt. crock pot.
I added 1 t. baking powder in addition to the baking soda and 1/2 cup of flour for a total of 2 cups of flour.
I did this because a slow cooker cooks with moisture and we all know how wonderfully moist this bread already is when baked in an oven.
It came out PERFECT. The extra baking powder didn’t make it cake like at all, just helped it rise. And the flour was necessary to keep it from being too soggy. It came out perfectly moist and risen.
Hint: I line my slow cooker with foil and spray with non-stick cooking spray. When done, simply lift foil out of the cooker.
Please try it and post your results.
You won’t be sorry!!(•‿•)
Justin says
Don’t be scared of the sour cream! It’s what makes the bread so moist and delicious. This recipe is extremely easy to follow and even memorize because of how simple it is. The best part of this recipe other than it being delicious is that it’s very flexible and forgiving as you can even tweak it to your liking and not worry about ruining it. Obviously I would suggest trying the original recipe first and then adjust it to your preferences the 2nd time around. Two things that I would emphasize on for beginners like me is to not over-mix or overwork the mixture. Stir to mix until combined and fold in the wet ingredients. This can make a significant difference in texture. And lastly, give your bread plenty of time to cool. This helps ensure your bread is cooked through and helps maintain that crunchy crust on top. If you cover your bread or wrap it up while its still the slightest bit warm, it will create steam and turn that crunchy crust into a soggy one.
Some changes I make when I make this for my family.
1) If we have a lot of bananas sitting around, I add a 4th banana and reduce the sugar amount slightly.
2) I use anywhere from 1/2 cup – 3/4 cup of sugar rather than the suggested 1 cup of sugar. The amount will depend on how many bananas I use and the size of the bananas. 1 cup isn’t overly sweet, but my family isn’t big on sweets. Also sometimes I just use white sugar only depending on what I have available.
3) Add a couple handfuls of chopped walnuts.
4) More often than not, I skip the vanilla extract. Not the biggest baker so I rarely have it available at home.
Also I noticed some comments mention overflowing or too much mixture so it doesn’t seem to cook all the way through.
You can pour the extra batter into cupcake/muffin tins or liners and check on them periodically (I believe mine tend to be done around the 30-40min mark). You can even make/fold a foil mold if you don’t have any muffin tins.
Or option two, just leave it in the oven another 5-15 minutes and give it plenty of time to cool so that the residual heat has a chance to help it cook through.
As for those who are having trouble getting the bread out of the pan cleanly… try lining your pan with parchment paper but make sure to use enough parchment paper that you have paper to pull on in order to get the bread out (several videos online on how to do this). Little bit of extra work prep wise, but this makes getting the bread out and effortless process.