Banana Bread

Banana Bread

Ingredient 1-pound loaf 1-pound loaf
cake flour 8 oz. (1⅔ cups) 230g (1⅔ cups)
almond flour 1¾ oz. 50g
baking powder 1 tsp. 1 tsp.
baking soda ½ tsp. ½ tsp.
sugar ½ cup ½ cup
egg 2 2
butter 1 stick (8 Tbsp.) 113g (8 Tbsp.)
ripe banana 3 medium (about 10 oz.) 3 medium (about 300g)
lemon juice 1 Tbsp. 1 Tbsp.
sour cream ½ cup 110g (½ cup)
blueberries (optional) 1 cup 1 cup

This banana bread features a relatively dense texture a little like pound cake — not too gooey, not too crumbly. It’s rich enough to eat as a desert, but is most at home alongside a cup of coffee or tea for breakfast or a midday snack. Banana bread in the pan


  1. Let butter come to room temperature.
  2. Let eggs come to room temperature.
  3. Sift flour, almond flour, baking powder, and baking soda together.
  4. Peel and mash the bananas with a fork, sprinkle lemon juice on top, and mix. Add sour cream and mix.
  5. Line a 1-pound loaf pan with parchment paper.
  6. Preheat oven to 350°F (160°C).


  1. Cream butter.
    Put butter in a bowl big enough to hold all ingredients, and cream with a hand mixer on medium (or whisk).
  2. Mix in sugar.
    Add the sugar in slowly while beating with the hand mixer on medium, and continue mixing until smooth.
  3. Add egg.
    Add the eggs one at a time, mixing well after each.
  4. Add banana.
    Add the banana mixture and stir in with a spatula until evenly mixed.
  5. Add flour mixture.
    Sift the flour mixture into the bowl, folding with the spatula. Don’t overmix. If adding blueberries, fold in gently at the end.
  6. Bake.
    Bake for 50-60 minutes at 350°F (180°C), until a tester inserted in the middle comes out clean.


Blueberry banana bread
  • The bananas should be very ripe — mostly brown on the outside. This is a great way to use bananas so ripe no one wants to eat them.
  • For blueberry banana bread you can use fresh or frozen blueberries (frozen berries only need to be partly thawed).
  • If you don’t have cake flour, all-purpose can be substituted. The almond flour gives it a more complex flavor, but if you don’t have any you can substitute an equal amount of regular flour.