Marry This Pioneer Woman Banana Bread is a moist and dense recipe, which is made with very ripe bananas and sour cream. It’s the ultimate comfort food recipe, ready in about an hour and a half.
Jump to RecipePioneer Woman Banana Bread Ingredients
- 2 sticks Butter, softened
- 1 1/2 cups + 2 Tbsp Sugar
- 3 whole Eggs
- 1 1/2 cups Mashed Ripe Bananas (about 4 large)
- 4 cups + 2 Tbsp all-purpose Flour
- 1 tsp. Baking Soda
- 1 1/2 tsp. Baking Powder
- 1 1/2 cups Sour Cream
- 1 tsp. Salt
- 1 tsp. Vanilla Extract
How To Make Pioneer Woman Banana Bread
- Prep Oven and Pan: Preheat your oven to 350°F. Generously grease and flour a 10 or 12-cup Bundt pan, making sure to get into all the crevices.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and the sugar together until the mixture is light and fluffy.
- Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Beat in the mashed bananas and vanilla extract.
- Combine and Finish Batter: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. With the mixer on low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream in two additions, beginning and ending with the dry ingredients. Mix only until just combined.
- Bake the Bread: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 1 hour and 10 minutes, or until a long skewer inserted into the center of the cake comes out clean.
- Cool and Serve: Let the cake cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely. Serve slices with softened butter.
Recipe Tips
- How to get the most moist banana bread? The two secrets in this recipe are using very ripe, almost black, bananas and the addition of sour cream. Both of these ingredients add a huge amount of moisture and a slight tang, resulting in a wonderfully tender crumb.
- How to prevent a Bundt cake from sticking? The most important step is to grease and flour the pan meticulously. Use softened butter or baking spray to get into every single nook and cranny of the pan, then dust it thoroughly with flour, tapping out any excess.
- Can I add nuts or chocolate chips? Absolutely! A cup of chopped walnuts or pecans, or a cup of semi-sweet chocolate chips, are classic and delicious additions. Gently fold them into the batter at the very end.
- How do I keep my bread from being dense? The most important rule for any quick bread is to not overmix the batter once you add the dry ingredients. Mix only until you no longer see streaks of dry flour. A few lumps in the batter are perfectly fine.
What To Serve With Banana Bread
This banana bread is a classic treat that is delicious on its own, especially when it’s still slightly warm from the oven. It is also wonderful served with:
- A thick smear of salted butter
- A dollop of cream cheese or a light cream cheese frosting
- A hot cup of coffee or a cold glass of milk
How To Store Banana Bread
- Room Temperature: Store the completely cooled loaf, well-wrapped in plastic wrap or foil, at room temperature. It will stay fresh and moist for up to 4 days.
- Freeze: Banana bread freezes exceptionally well. Let the loaf cool completely, then wrap it tightly in plastic wrap and a layer of foil. It will keep for up to 3 months. Thaw at room temperature before slicing.
Banana Bread Nutrition Facts
- Serving: 1 slice (1/16th of cake)
- Calories: 450 kcal
- Carbohydrates: 65g
- Protein: 6g
- Fat: 20g
- Saturated Fat: 12g
- Sugar: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
To ripen bananas quickly, you can place them on a baking sheet and bake them at 300°F for 15-20 minutes, or until the peels are completely black. Let them cool completely before you mash and use them.
A sunken center in a dense quick bread like this is usually a sign that it was under-baked. Ovens can vary, so always rely on the skewer test. A long wooden skewer inserted into the very center of the Bundt should come out clean, with no wet batter attached.
Yes. This recipe will make two standard 9×5-inch loaf pans. The baking time will be slightly shorter, around 50-60 minutes.
Try More Recipes:
Pioneer Woman Banana Bread Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy16
servings15
minutes1
hour10
minutes450
kcalA classic, extra-moist, and dense Southern-style banana bread made with sour cream and baked in a beautiful Bundt pan.
Ingredients
2 sticks Butter, softened
1 1/2 cups + 2 Tbsp Sugar
3 whole Eggs
1 1/2 cups Mashed Ripe Bananas
4 cups + 2 Tbsp All-purpose Flour
1 tsp. Baking Soda & 1 1/2 tsp. Baking Powder
1 1/2 cups Sour Cream
1 tsp. Salt & 1 tsp. Vanilla Extract
Directions
- Preheat oven to 350°F. Generously grease and flour a Bundt pan.
- In a large bowl, cream the butter and sugar until fluffy. Beat in the eggs one at a time, then beat in the mashed bananas.
- In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder, salt).
- Alternate adding the dry ingredients and the sour cream to the wet mixture, mixing until just combined.
- Pour the batter into the prepared Bundt pan.
- Bake for 1 hour and 10 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Notes
- The most important tip for this recipe is to use very ripe, black-spotted bananas; they are the secret to the best flavor and a super moist texture.
- Do not overmix the batter after adding the flour; this is the key to a tender, not tough, quick bread.
- For the best results, use room temperature ingredients (butter, eggs, sour cream) as they will combine more easily for a better-textured loaf.
- You must let the cake cool completely in the pan for at least 15 minutes before you attempt to turn it out to prevent it from breaking.
