🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 69 (from laksa040)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa069.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.epicurious.com/recipes/food/views/easy-banana-bread-recipe\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.epicurious.com/recipes/food/views/easy-banana-bread-recipe\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.epicurious.com\/recipes\/food\/views\/easy-banana-bread-recipe","crawl_time":1776118793,"first_indexed_time":1771527144,"http_code":200,"src_unparsed":"com,epicurious!www,\/recipes\/food\/views\/easy-banana-bread-recipe s443","src_root_hash":"8037480075509865669","history_drop_reason":null,"meta_title":"Easy Classic Banana Bread Recipe | Epicurious","meta_descriptions":["Make moist, tender banana bread with ripe bananas and simple ingredients. This easy, classic banana bread recipe delivers perfect texture every time."],"attrs_boilerpipe_text":"Everybody has a banana bread recipe—but we wanted one that truly stood out. So the Epicurious Test Kitchen baked and analyzed several of the highest-rated loaves in our archives, borrowing the best elements from each to create a version that’s tender, richly flavored, and reliably foolproof.\nSour cream gives the crumb subtle tang and structure, while plenty of\nvery ripe bananas\ndeliver concentrated flavor. The batter will nearly fill a standard 9x5\" loaf pan—that’s what gives this\nquick bread\nits generous height—so bake until a tester inserted in the center comes out clean or with a few moist crumbs. Let the loaf cool completely before slicing for the best texture.\nToasted walnuts add crunch and balance, but the loaf is just as good without them. Simple, classic, and dependable, this is the banana bread you’ll come back to whenever those bananas on your counter start to look a little too freckled.\nTips for making the best banana bread\nHow ripe should bananas be?\nThe peel should be fully speckled and nearly all brown—or even black. The riper the fruit, the sweeter and more flavorful your bread will be. In the Test Kitchen, we let bananas ripen until nearly fermented (they’ll smell almost boozy). Roasting or microwaving a yellow banana\ncan work in a pinch\n, but the banana flavor won’t be as pronounced as a loaf made with truly ripe fruit.\nWhy is my banana bread dense or gummy?\nThe most likely causes of overly moist banana bread are using too much banana or underbaking. For the best texture, weigh your bananas; you want 13 oz. (369 g) of unpeeled ripe banana. Make sure to bake until the center of the loaf is fully set (an instant-read thermometer should read between 205°F and 210°F). Cooling completely before slicing also helps the crumb firm up.\nCan I substitute yogurt for sour cream?\nYes. Full-fat Greek yogurt makes a good all-purpose \nsour cream substitute\n and helps maintain the loaf’s texture.\nCan I reduce the sugar?\nMany readers who say they prefer a less-sweet banana bread report reducing the brown sugar to ¾ cup (packed; 150 g)—some use even less—with success. Upon retesting the recipe in February 2026, we still recommend a full cup for the most flavorful, moist loaf.\nCan I add chocolate, spices, or skip the nuts?\nSkip the walnuts for a nut-free loaf, or swap them for\ntoasted pecans\n, pistachios, or hazelnuts. Fold in ½ cup\nchopped chocolate\n(or try our favorite\nchocolate chip banana bread\nvariation). If you like a more dynamic banana bread, whisk up to 1 tsp. cinnamon or cardamom or ¼ tsp. nutmeg or cloves into the dry ingredients.","attrs_markdown":"[Skip to main content](https:\/\/www.epicurious.com\/recipes\/food\/views\/easy-banana-bread-recipe#main-content)\n\n[![Epicurious](https:\/\/www.epicurious.com\/verso\/static\/epicurious-us\/assets\/logo.svg)](https:\/\/www.epicurious.com\/)\n\n- [Newsletter](https:\/\/www.epicurious.com\/newsletter)\n\n- [Recipes](https:\/\/www.epicurious.com\/recipes-menus)\n- [Ingredients](https:\/\/www.epicurious.com\/ingredients)\n- [Occasions](https:\/\/www.epicurious.com\/holidays-events)\n- [Kitchen Gear](https:\/\/www.epicurious.com\/shopping)\n- [Techniques](https:\/\/www.epicurious.com\/expert-advice)\n\nOpen Navigation Menu\n\n[![Epicurious](https:\/\/www.epicurious.com\/verso\/static\/epicurious-us\/assets\/logo-header.svg)](https:\/\/www.epicurious.com\/)\n\n# Easy Banana Bread Recipe\nBy [Rhoda Boone](https:\/\/www.epicurious.com\/contributors\/rhoda-boone)\n\nFebruary 19, 2026\n\n4\\.5\n\n(149)\n\n![A loaf of banana bread with walnuts sliced on a marble countertop.](https:\/\/assets.epicurious.com\/photos\/698672614ff847d5c6bd6800\/1:1\/w_2560%2Cc_limit\/banana-bread_RECIPE_V2_020526_4379_VOG_final.jpg)\n\nPhoto by Travis Rainey, Prop styling by Sean Dooley, Food styling by Kaitlin Wayne\n\nJump To Recipe\n\nSave this story\n\nEverybody has a banana bread recipe—but we wanted one that truly stood out. So the Epicurious Test Kitchen baked and analyzed several of the highest-rated loaves in our archives, borrowing the best elements from each to create a version that’s tender, richly flavored, and reliably foolproof.\n\nSour cream gives the crumb subtle tang and structure, while plenty of [very ripe bananas](https:\/\/www.epicurious.com\/expert-advice\/tricks-for-how-to-ripen-bananas-article) deliver concentrated flavor. The batter will nearly fill a standard 9x5\" loaf pan—that’s what gives this [quick bread](https:\/\/www.epicurious.com\/recipes-menus\/easy-quick-bread-recipes-gallery) its generous height—so bake until a tester inserted in the center comes out clean or with a few moist crumbs. Let the loaf cool completely before slicing for the best texture.\n\nToasted walnuts add crunch and balance, but the loaf is just as good without them. Simple, classic, and dependable, this is the banana bread you’ll come back to whenever those bananas on your counter start to look a little too freckled.\n\n## Tips for making the best banana bread\n**How ripe should bananas be?**  \nThe peel should be fully speckled and nearly all brown—or even black. The riper the fruit, the sweeter and more flavorful your bread will be. In the Test Kitchen, we let bananas ripen until nearly fermented (they’ll smell almost boozy). Roasting or microwaving a yellow banana [can work in a pinch](https:\/\/www.epicurious.com\/expert-advice\/tricks-for-how-to-ripen-bananas-article#:~:text=privacy%20policy.-,How%20to%20ripen%20bananas%20fast,-If%20the%20matter), but the banana flavor won’t be as pronounced as a loaf made with truly ripe fruit.\n\n**Why is my banana bread dense or gummy?**  \nThe most likely causes of overly moist banana bread are using too much banana or underbaking. For the best texture, weigh your bananas; you want 13 oz. (369 g) of unpeeled ripe banana. Make sure to bake until the center of the loaf is fully set (an instant-read thermometer should read between 205°F and 210°F). Cooling completely before slicing also helps the crumb firm up.\n\n**Can I substitute yogurt for sour cream?**  \nYes. Full-fat Greek yogurt makes a good all-purpose [sour cream substitute](https:\/\/www.epicurious.com\/expert-advice\/sour-cream-substitutes) and helps maintain the loaf’s texture.\n\n**Can I reduce the sugar?**  \nMany readers who say they prefer a less-sweet banana bread report reducing the brown sugar to ¾ cup (packed; 150 g)—some use even less—with success. Upon retesting the recipe in February 2026, we still recommend a full cup for the most flavorful, moist loaf.\n\n**Can I add chocolate, spices, or skip the nuts?**  \nSkip the walnuts for a nut-free loaf, or swap them for [toasted pecans](https:\/\/www.epicurious.com\/expert-advice\/how-to-toast-pecans-oven-stovetop-microwave-article), pistachios, or hazelnuts. Fold in ½ cup [chopped chocolate](https:\/\/www.epicurious.com\/expert-advice\/beyond-chips-a-guide-to-the-best-chocolate-mix-ins-for-baking-article) (or try our favorite [chocolate chip banana bread](https:\/\/www.epicurious.com\/recipes\/food\/views\/chocolate-chip-banana-bread-with-walnuts) variation). If you like a more dynamic banana bread, whisk up to 1 tsp. cinnamon or cardamom or ¼ tsp. nutmeg or cloves into the dry ingredients.\n\n## Recipe information\n- Total Time\n  \n  1 hour 20 minutes (plus cooling)\n- Yield\n  \n  Makes one 9x5\" loaf (8–10 servings)\n\n## Ingredients\nNonstick vegetable oil spray (for pan)\n\n½ cup raw walnuts\n\n3 medium very ripe bananas (about 13 oz.), peeled, flesh mashed\n\n¼ cup sour cream\n\n1 tsp. vanilla extract\n\n1⅔ cups (208 g) all-purpose flour\n\n1 tsp. baking powder\n\n½ tsp. baking soda\n\n½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt\n\n1 cup (packed; 200 g) dark brown sugar\n\n½ cup (1 stick) unsalted butter, room temperature\n\n2 large eggs, room temperature\n\n## Preparation\n1. #### Step 1\n   Preheat oven to 350°. Lightly coat a 9x5\" loaf pan with **nonstick vegetable oil spray**. Line with parchment paper, leaving overhang on long sides. Toast walnuts in a single layer on a small rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then chop and set aside.\n   #### Step 2\n   Combine **3 medium very ripe bananas (about 13 oz.), peeled, flesh mashed**, **¼ cup sour cream**, and **1 tsp. vanilla extract** in a medium bowl. Sift **1⅔ cups (208 g) all-purpose flour**, **1 tsp. baking powder**, **½ tsp. baking soda**, and **½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt** into a large bowl.\n   #### Step 3\n   Using an electric mixer on medium speed, beat **1 cup (packed; 200 g) dark brown sugar** and **½ cup (1 stick) unsalted butter, room temperature**, in another large bowl until light and fluffy, 3–4 minutes. Add **2 large eggs, room temperature**, one at a time, beating until combined after each addition, about 2 minutes total. Add banana mixture and beat until just combined, about 30 seconds. Reduce speed to low and add dry ingredients in 2 batches, beating until combined after each addition and scraping down sides of bowl with a rubber spatula as needed. Fold in reserved walnuts. Scrape batter into prepared pan and smooth surface. Lightly coat a paring knife with nonstick spray and run through center of batter to make a cut about ½\" deep. (This will create a weak spot where the bread will split while baking.)\n   #### Step 4\n   Bake banana bread, rotating pan front to back halfway through, until a tester inserted into the center comes out clean, sides are starting to pull away from pan, and top is dark golden brown and starting to crack, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan at least 15 minutes. Run a butter knife or small offset spatula around edges of pan to loosen bread. Using parchment paper, lift loaf out of pan and transfer to a cutting board or plate and let cool completely before slicing.\n   **Do Ahead:** Banana bread can be baked 3 days ahead. Store airtight at room temperature, or transfer to a resealable freezer bag and freeze up to 3 months.\n   ![A loaf of banana bread with walnuts sliced on a marble counterop with butter.](https:\/\/assets.epicurious.com\/photos\/698672614ff847d5c6bd6802\/master\/w_1600%2Cc_limit\/banana-bread_IG_V1_020526_4370_VOG_final.jpg)\n   \n   Photo by Travis Rainey, Prop styling by Sean Dooley, Food styling by Kaitlin Wayne\n   **Editor’s note:** *This recipe was first printed online in March 2015 as “Our Favorite Banana Bread”; it has been updated for style. Head this way for [more of our](https:\/\/www.epicurious.com\/recipes-menus\/best-banana-recipes)* [*best banana recipes* *→*](https:\/\/www.epicurious.com\/recipes-menus\/best-banana-recipes)\n\nSave this story\n\nTags[Breakfast](https:\/\/www.epicurious.com\/meal\/breakfast)[Bread](https:\/\/www.epicurious.com\/type\/bread)[Banana](https:\/\/www.epicurious.com\/ingredient\/banana)[Fruit](https:\/\/www.epicurious.com\/ingredient\/fruit)[Walnut](https:\/\/www.epicurious.com\/ingredient\/walnut)[Nut](https:\/\/www.epicurious.com\/ingredient\/nut)[Brunch](https:\/\/www.epicurious.com\/meal\/brunch)[Vegetarian](https:\/\/www.epicurious.com\/special-consideration\/vegetarian)[Make Ahead](https:\/\/www.epicurious.com\/simple-cooking\/make-ahead)[Baking](https:\/\/www.epicurious.com\/technique\/bake)[Electric Mixer](https:\/\/www.epicurious.com\/equipment\/mixer)[Epicurious](https:\/\/www.epicurious.com\/source\/epicurious)[Kid-Friendly](https:\/\/www.epicurious.com\/special-consideration\/kid-friendly)\n\n## Recipe notes\n[Back to top](https:\/\/www.epicurious.com\/recipes\/food\/views\/easy-banana-bread-recipe#main-content)\n\n## See Related Recipes and Cooking Tips\n- [![47 Breakfast Breads to Help You Rise and Shine](https:\/\/assets.epicurious.com\/photos\/66721965539ffa7f74d493f2\/3:4\/w_748%2Cc_limit\/lemon-drizzle-cake_RECIPE_V1_061424_7262_VOG_final.jpg)icon](https:\/\/www.epicurious.com\/recipes-menus\/breakfast-breads-gallery)\n  \n  [47 Breakfast Breads to Help You Rise and Shine](https:\/\/www.epicurious.com\/recipes-menus\/breakfast-breads-gallery)\n  \n  Loaves, scones, muffins, and biscuits to make any morning a little sunnier.\n- [![33 Meals to Make for the Tired New Parents in Your Life](https:\/\/assets.epicurious.com\/photos\/5717c398eca323bc70f9bc42\/3:4\/w_748%2Cc_limit\/EP_04182015_Rotisserie_Chicken_Grain-Bowl-with-Rotisserie-Chicken%2C-Crispy-Chickpeas%2C-and-Avocado.jpg)icon](https:\/\/www.epicurious.com\/recipes-menus\/best-make-ahead-meals-for-new-moms-gallery)\n  \n  [33 Meals to Make for the Tired New Parents in Your Life](https:\/\/www.epicurious.com\/recipes-menus\/best-make-ahead-meals-for-new-moms-gallery)\n  \n  Forget about cute onesies—the best gift you can bring a new parent is home-cooked food.\n- [![31 Banana Recipes to Put That Ripe (Or Overripe) Bunch to Work](https:\/\/assets.epicurious.com\/photos\/639c989c158c7b93e68c4753\/3:4\/w_748%2Cc_limit\/StickyBananaSkilletCake_RECIPE_121522_44527.jpg)icon](https:\/\/www.epicurious.com\/recipes-menus\/best-banana-recipes)\n  \n  [31 Banana Recipes to Put That Ripe (Or Overripe) Bunch to Work](https:\/\/www.epicurious.com\/recipes-menus\/best-banana-recipes)\n  \n  Start your morning with banana pancakes and end the day with a slice of chocolaty banana cake.\n- [![31 Sour Cream Recipes to Finish Off That Tub in Your Fridge](https:\/\/assets.epicurious.com\/photos\/5e67c605e351a60009a05599\/3:4\/w_748%2Cc_limit\/SavoryLoafCake_HERO_030520_205.jpg)icon](https:\/\/www.epicurious.com\/ingredients\/sour-cream-recipes)\n  \n  [31 Sour Cream Recipes to Finish Off That Tub in Your Fridge](https:\/\/www.epicurious.com\/ingredients\/sour-cream-recipes)\n  \n  If you have sour cream in your fridge, these muffins, cakes, and comforting main dishes are just moments away.\n- [![79 Easy Baking Recipes for Cookies, Cakes, Breads, and More](https:\/\/assets.epicurious.com\/photos\/5f5956b047453b078b7903f9\/3:4\/w_748%2Cc_limit\/ChocolateZucchiniCake_RECIPE_094652_V1_final.jpg)icon](https:\/\/www.epicurious.com\/recipes-menus\/easy-baking-recipes-gallery)\n  \n  [79 Easy Baking Recipes for Cookies, Cakes, Breads, and More](https:\/\/www.epicurious.com\/recipes-menus\/easy-baking-recipes-gallery)\n  \n  These easy baking recipes can fit seamlessly into even the busiest week.\n- [![The Most Popular Recipes of 2021](https:\/\/assets.epicurious.com\/photos\/6054fec41e4ea80f3a681c5b\/3:4\/w_748%2Cc_limit\/CocoaMorningBuns_HERO_031821_10863_final.jpg)icon](https:\/\/www.epicurious.com\/recipes-menus\/the-most-popular-recipes-2021-gallery)\n  \n  [The Most Popular Recipes of 2021](https:\/\/www.epicurious.com\/recipes-menus\/the-most-popular-recipes-2021-gallery)\n  \n  Peek behind the curtain at the dishes that Epicurious readers cooked this year.\n- [![Our 57 Most Popular Recipes of 2020](https:\/\/assets.epicurious.com\/photos\/58eff9404aa0a14da5b90f1d\/3:4\/w_748%2Cc_limit\/OUR-FAVORITE-CINNAMON-ROLLS-04122017.jpg)icon](https:\/\/www.epicurious.com\/recipes-menus\/most-popular-recipes-of-2020-gallery)\n  \n  [Our 57 Most Popular Recipes of 2020](https:\/\/www.epicurious.com\/recipes-menus\/most-popular-recipes-of-2020-gallery)\n  \n  Yes, there was banana bread.\n- [![43 Lightning-Fast Quick Bread Recipes](https:\/\/assets.epicurious.com\/photos\/5512c3bdb1a50e633781cd3a\/3:4\/w_748%2Cc_limit\/EP-20150323-BananaBread-nochocolate-hires.jpg)icon](https:\/\/www.epicurious.com\/recipes-menus\/easy-quick-bread-recipes-gallery)\n  \n  [43 Lightning-Fast Quick Bread Recipes](https:\/\/www.epicurious.com\/recipes-menus\/easy-quick-bread-recipes-gallery)\n  \n  Ready to bake in the fast lane?\n- [![59 Recipes Epi Readers Are Relying on Right Now](https:\/\/assets.epicurious.com\/photos\/587e4dfa11ede9a3617eea49\/3:4\/w_748%2Cc_limit\/Coconut-Chicken-Curry-17012017.jpg)icon](https:\/\/www.epicurious.com\/recipes-menus\/top-recipes-social-isolation-gallery)\n  \n  [59 Recipes Epi Readers Are Relying on Right Now](https:\/\/www.epicurious.com\/recipes-menus\/top-recipes-social-isolation-gallery)\n  \n  Yes, you're making really good pantry pasta—but you're also mastering béchamel.\n\nRead More\n\n![Mascarpone Cheesecake](https:\/\/assets.epicurious.com\/photos\/68cdc542c017905c532ae797\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Mascarpone Cheesecake](https:\/\/www.epicurious.com\/recipes\/food\/views\/mascarpone-cheesecake#intcid=_epicurious-recipe-bottom-recirc_8fb96ce7-a698-4f31-830c-714dd94ad6d0_roberta-similarity1)\n\nAn extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.\n\n![Classic Kugelhopf](https:\/\/assets.epicurious.com\/photos\/6917b4a60ff9e90db5a93477\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Classic Kugelhopf](https:\/\/www.epicurious.com\/recipes\/food\/views\/kugelhopf-gourmet-magazine#intcid=_epicurious-recipe-bottom-recirc_8fb96ce7-a698-4f31-830c-714dd94ad6d0_roberta-similarity1)\n\nStudded with golden raisins and a crown of almonds, this yeasted Alsatian sweet bread is an ideal holiday loaf.\n\n![Jammy Grape Galette](https:\/\/assets.epicurious.com\/photos\/685bf95f5024ad320cfad988\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Jammy Grape Galette](https:\/\/www.epicurious.com\/recipes\/food\/views\/jammy-grape-galette#intcid=_epicurious-recipe-bottom-recirc_8fb96ce7-a698-4f31-830c-714dd94ad6d0_roberta-similarity1)\n\nWe don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.\n\n![Triple Chocolate Cheesecake](https:\/\/assets.epicurious.com\/photos\/6903c9044700e9a5e76f9483\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Triple Chocolate Cheesecake](https:\/\/www.epicurious.com\/recipes\/food\/views\/ba-syn-chocolate-cheesecake#intcid=_epicurious-recipe-bottom-recirc_8fb96ce7-a698-4f31-830c-714dd94ad6d0_roberta-similarity1)\n\nA crisp cookie base, a silky dark chocolate filling, and a glossy ganache top make this the ultimate chocolate cheesecake.\n\n![Mango Bread](https:\/\/assets.epicurious.com\/photos\/686de9812a0ec47b0bc2faf0\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Mango Bread](https:\/\/www.epicurious.com\/recipes\/food\/views\/ba-syn-mango-bread#intcid=_epicurious-recipe-bottom-recirc_8fb96ce7-a698-4f31-830c-714dd94ad6d0_roberta-similarity1)\n\nThis sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.\n\n![Cheddar Caramel Slices](https:\/\/assets.epicurious.com\/photos\/692980b8eaccc2cbd813dc7a\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Cheddar Caramel Slices](https:\/\/www.epicurious.com\/recipes\/food\/views\/ba-syn-cheddar-caramel-slices#intcid=_epicurious-recipe-bottom-recirc_8fb96ce7-a698-4f31-830c-714dd94ad6d0_roberta-similarity1)\n\nA shortbread base made with cheddar cheese provides a salty contrast against a chewy caramel in this playful cookie bar that pays homage to Chicago mix popcorn.\n\n![Glazed and Beautiful Pear Tart](https:\/\/assets.epicurious.com\/photos\/5fa986c759365f22c403a32d\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Glazed and Beautiful Pear Tart](https:\/\/www.epicurious.com\/recipes\/food\/views\/pear-tart#intcid=_epicurious-recipe-bottom-recirc_8fb96ce7-a698-4f31-830c-714dd94ad6d0_roberta-similarity1)\n\nRed-skinned pears and dulce de leche (store-bought or homemade) are the keys to this stunning yet simple dessert.\n\n![Diner-Style Apple Pie With Lattice Crust](https:\/\/assets.epicurious.com\/photos\/68baf73d35561dcdf24d08b7\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Diner-Style Apple Pie With Lattice Crust](https:\/\/www.epicurious.com\/recipes\/food\/views\/lattice-apple-pie#intcid=_epicurious-recipe-bottom-recirc_8fb96ce7-a698-4f31-830c-714dd94ad6d0_roberta-similarity1)\n\nCut this easy-to-handle dough (thanks, cream cheese) into wide strips for a fast-forming lattice that stuns.\n\n[![Epicurious](https:\/\/www.epicurious.com\/verso\/static\/epicurious-us\/assets\/logo-reverse.svg)](https:\/\/www.epicurious.com\/)\n\nSince 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.\n\nMore from Epicurious\n\n- [About Us](https:\/\/www.epicurious.com\/about\/about-us)\n- [The Epicurious App](https:\/\/www.epicurious.com\/recipes\/food\/views\/%20https:\/\/apps.apple.com\/us\/app\/epicurious\/id312101965)\n- [Newsletters](https:\/\/www.epicurious.com\/newsletters)\n- [Subscribe](https:\/\/www.epicurious.com\/subscribe)\n- [Subscription FAQs](https:\/\/www.epicurious.com\/info\/epicurious-user-help-article)\n- [Gift Guides](https:\/\/www.epicurious.com\/collection\/gift-ideas-hub)\n\nConnect\n\n- [Careers](http:\/\/www.condenast.com\/careers)\n- [Press Center](https:\/\/www.epicurious.com\/info\/press-center)\n- [Advertising](https:\/\/www.condenast.com\/brands\/epicurious\/)\n- [Masthead](https:\/\/www.epicurious.com\/info\/masthead)\n- [Contact Us](https:\/\/www.epicurious.com\/info\/contact-us)\n\n- [User Agreement](https:\/\/www.condenast.com\/user-agreement\/)\n- [Privacy Policy](http:\/\/www.condenast.com\/privacy-policy#privacypolicy)\n- [Your California Privacy Rights](http:\/\/www.condenast.com\/privacy-policy#privacypolicy-california)\n- [Accessibility Help](https:\/\/www.epicurious.com\/expert-advice\/accessibility-help-article)\n- [Condé Nast Store](http:\/\/www.condenaststore.com\/)\n- [Site Map](https:\/\/www.epicurious.com\/sitemap)\n\n© 2026 Condé Nast. All rights reserved. *Epicurious* may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. [Ad Choices](http:\/\/www.aboutads.info\/)\n\nFood Innovation Group","attrs_readable_markdown":"Everybody has a banana bread recipe—but we wanted one that truly stood out. So the Epicurious Test Kitchen baked and analyzed several of the highest-rated loaves in our archives, borrowing the best elements from each to create a version that’s tender, richly flavored, and reliably foolproof.\n\nSour cream gives the crumb subtle tang and structure, while plenty of [very ripe bananas](https:\/\/www.epicurious.com\/expert-advice\/tricks-for-how-to-ripen-bananas-article) deliver concentrated flavor. The batter will nearly fill a standard 9x5\" loaf pan—that’s what gives this [quick bread](https:\/\/www.epicurious.com\/recipes-menus\/easy-quick-bread-recipes-gallery) its generous height—so bake until a tester inserted in the center comes out clean or with a few moist crumbs. Let the loaf cool completely before slicing for the best texture.\n\nToasted walnuts add crunch and balance, but the loaf is just as good without them. Simple, classic, and dependable, this is the banana bread you’ll come back to whenever those bananas on your counter start to look a little too freckled.\n\n## Tips for making the best banana bread\n**How ripe should bananas be?**  \nThe peel should be fully speckled and nearly all brown—or even black. The riper the fruit, the sweeter and more flavorful your bread will be. In the Test Kitchen, we let bananas ripen until nearly fermented (they’ll smell almost boozy). Roasting or microwaving a yellow banana [can work in a pinch](https:\/\/www.epicurious.com\/expert-advice\/tricks-for-how-to-ripen-bananas-article#:~:text=privacy%20policy.-,How%20to%20ripen%20bananas%20fast,-If%20the%20matter), but the banana flavor won’t be as pronounced as a loaf made with truly ripe fruit.\n\n**Why is my banana bread dense or gummy?**  \nThe most likely causes of overly moist banana bread are using too much banana or underbaking. For the best texture, weigh your bananas; you want 13 oz. (369 g) of unpeeled ripe banana. Make sure to bake until the center of the loaf is fully set (an instant-read thermometer should read between 205°F and 210°F). Cooling completely before slicing also helps the crumb firm up.\n\n**Can I substitute yogurt for sour cream?**  \nYes. Full-fat Greek yogurt makes a good all-purpose [sour cream substitute](https:\/\/www.epicurious.com\/expert-advice\/sour-cream-substitutes) and helps maintain the loaf’s texture.\n\n**Can I reduce the sugar?**  \nMany readers who say they prefer a less-sweet banana bread report reducing the brown sugar to ¾ cup (packed; 150 g)—some use even less—with success. Upon retesting the recipe in February 2026, we still recommend a full cup for the most flavorful, moist loaf.\n\n**Can I add chocolate, spices, or skip the nuts?**  \nSkip the walnuts for a nut-free loaf, or swap them for [toasted pecans](https:\/\/www.epicurious.com\/expert-advice\/how-to-toast-pecans-oven-stovetop-microwave-article), pistachios, or hazelnuts. Fold in ½ cup [chopped chocolate](https:\/\/www.epicurious.com\/expert-advice\/beyond-chips-a-guide-to-the-best-chocolate-mix-ins-for-baking-article) (or try our favorite [chocolate chip banana bread](https:\/\/www.epicurious.com\/recipes\/food\/views\/chocolate-chip-banana-bread-with-walnuts) variation). If you like a more dynamic banana bread, whisk up to 1 tsp. cinnamon or cardamom or ¼ tsp. nutmeg or cloves into the dry ingredients.","meta_canonical":null}

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Boilerpipe Text	Everybody has a banana bread recipe—but we wanted one that truly stood out. So the Epicurious Test Kitchen baked and analyzed several of the highest-rated loaves in our archives, borrowing the best elements from each to create a version that’s tender, richly flavored, and reliably foolproof. Sour cream gives the crumb subtle tang and structure, while plenty of very ripe bananas deliver concentrated flavor. The batter will nearly fill a standard 9x5" loaf pan—that’s what gives this quick bread its generous height—so bake until a tester inserted in the center comes out clean or with a few moist crumbs. Let the loaf cool completely before slicing for the best texture. Toasted walnuts add crunch and balance, but the loaf is just as good without them. Simple, classic, and dependable, this is the banana bread you’ll come back to whenever those bananas on your counter start to look a little too freckled. Tips for making the best banana bread How ripe should bananas be? The peel should be fully speckled and nearly all brown—or even black. The riper the fruit, the sweeter and more flavorful your bread will be. In the Test Kitchen, we let bananas ripen until nearly fermented (they’ll smell almost boozy). Roasting or microwaving a yellow banana can work in a pinch , but the banana flavor won’t be as pronounced as a loaf made with truly ripe fruit. Why is my banana bread dense or gummy? The most likely causes of overly moist banana bread are using too much banana or underbaking. For the best texture, weigh your bananas; you want 13 oz. (369 g) of unpeeled ripe banana. Make sure to bake until the center of the loaf is fully set (an instant-read thermometer should read between 205°F and 210°F). Cooling completely before slicing also helps the crumb firm up. Can I substitute yogurt for sour cream? Yes. Full-fat Greek yogurt makes a good all-purpose sour cream substitute and helps maintain the loaf’s texture. Can I reduce the sugar? Many readers who say they prefer a less-sweet banana bread report reducing the brown sugar to ¾ cup (packed; 150 g)—some use even less—with success. Upon retesting the recipe in February 2026, we still recommend a full cup for the most flavorful, moist loaf. Can I add chocolate, spices, or skip the nuts? Skip the walnuts for a nut-free loaf, or swap them for toasted pecans , pistachios, or hazelnuts. Fold in ½ cup chopped chocolate (or try our favorite chocolate chip banana bread variation). If you like a more dynamic banana bread, whisk up to 1 tsp. cinnamon or cardamom or ¼ tsp. nutmeg or cloves into the dry ingredients.
Markdown	[Skip to main content](https://www.epicurious.com/recipes/food/views/easy-banana-bread-recipe#main-content) [![Epicurious](https://www.epicurious.com/verso/static/epicurious-us/assets/logo.svg)](https://www.epicurious.com/) - [Newsletter](https://www.epicurious.com/newsletter) - [Recipes](https://www.epicurious.com/recipes-menus) - [Ingredients](https://www.epicurious.com/ingredients) - [Occasions](https://www.epicurious.com/holidays-events) - [Kitchen Gear](https://www.epicurious.com/shopping) - [Techniques](https://www.epicurious.com/expert-advice) Open Navigation Menu [![Epicurious](https://www.epicurious.com/verso/static/epicurious-us/assets/logo-header.svg)](https://www.epicurious.com/) # Easy Banana Bread Recipe By [Rhoda Boone](https://www.epicurious.com/contributors/rhoda-boone) February 19, 2026 4\.5 (149) ![A loaf of banana bread with walnuts sliced on a marble countertop.](https://assets.epicurious.com/photos/698672614ff847d5c6bd6800/1:1/w_2560%2Cc_limit/banana-bread_RECIPE_V2_020526_4379_VOG_final.jpg) Photo by Travis Rainey, Prop styling by Sean Dooley, Food styling by Kaitlin Wayne Jump To Recipe Save this story Everybody has a banana bread recipe—but we wanted one that truly stood out. So the Epicurious Test Kitchen baked and analyzed several of the highest-rated loaves in our archives, borrowing the best elements from each to create a version that’s tender, richly flavored, and reliably foolproof. Sour cream gives the crumb subtle tang and structure, while plenty of [very ripe bananas](https://www.epicurious.com/expert-advice/tricks-for-how-to-ripen-bananas-article) deliver concentrated flavor. The batter will nearly fill a standard 9x5" loaf pan—that’s what gives this [quick bread](https://www.epicurious.com/recipes-menus/easy-quick-bread-recipes-gallery) its generous height—so bake until a tester inserted in the center comes out clean or with a few moist crumbs. Let the loaf cool completely before slicing for the best texture. Toasted walnuts add crunch and balance, but the loaf is just as good without them. Simple, classic, and dependable, this is the banana bread you’ll come back to whenever those bananas on your counter start to look a little too freckled. ## Tips for making the best banana bread How ripe should bananas be? The peel should be fully speckled and nearly all brown—or even black. The riper the fruit, the sweeter and more flavorful your bread will be. In the Test Kitchen, we let bananas ripen until nearly fermented (they’ll smell almost boozy). Roasting or microwaving a yellow banana [can work in a pinch](https://www.epicurious.com/expert-advice/tricks-for-how-to-ripen-bananas-article#:~:text=privacy%20policy.-,How%20to%20ripen%20bananas%20fast,-If%20the%20matter), but the banana flavor won’t be as pronounced as a loaf made with truly ripe fruit. Why is my banana bread dense or gummy? The most likely causes of overly moist banana bread are using too much banana or underbaking. For the best texture, weigh your bananas; you want 13 oz. (369 g) of unpeeled ripe banana. Make sure to bake until the center of the loaf is fully set (an instant-read thermometer should read between 205°F and 210°F). Cooling completely before slicing also helps the crumb firm up. Can I substitute yogurt for sour cream? Yes. Full-fat Greek yogurt makes a good all-purpose [sour cream substitute](https://www.epicurious.com/expert-advice/sour-cream-substitutes) and helps maintain the loaf’s texture. Can I reduce the sugar? Many readers who say they prefer a less-sweet banana bread report reducing the brown sugar to ¾ cup (packed; 150 g)—some use even less—with success. Upon retesting the recipe in February 2026, we still recommend a full cup for the most flavorful, moist loaf. Can I add chocolate, spices, or skip the nuts? Skip the walnuts for a nut-free loaf, or swap them for [toasted pecans](https://www.epicurious.com/expert-advice/how-to-toast-pecans-oven-stovetop-microwave-article), pistachios, or hazelnuts. Fold in ½ cup [chopped chocolate](https://www.epicurious.com/expert-advice/beyond-chips-a-guide-to-the-best-chocolate-mix-ins-for-baking-article) (or try our favorite [chocolate chip banana bread](https://www.epicurious.com/recipes/food/views/chocolate-chip-banana-bread-with-walnuts) variation). If you like a more dynamic banana bread, whisk up to 1 tsp. cinnamon or cardamom or ¼ tsp. nutmeg or cloves into the dry ingredients. ## Recipe information - Total Time 1 hour 20 minutes (plus cooling) - Yield Makes one 9x5" loaf (8–10 servings) ## Ingredients Nonstick vegetable oil spray (for pan) ½ cup raw walnuts 3 medium very ripe bananas (about 13 oz.), peeled, flesh mashed ¼ cup sour cream 1 tsp. vanilla extract 1⅔ cups (208 g) all-purpose flour 1 tsp. baking powder ½ tsp. baking soda ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt 1 cup (packed; 200 g) dark brown sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs, room temperature ## Preparation 1. #### Step 1 Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick vegetable oil spray. Line with parchment paper, leaving overhang on long sides. Toast walnuts in a single layer on a small rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then chop and set aside. #### Step 2 Combine 3 medium very ripe bananas (about 13 oz.), peeled, flesh mashed, ¼ cup sour cream, and 1 tsp. vanilla extract in a medium bowl. Sift 1⅔ cups (208 g) all-purpose flour, 1 tsp. baking powder, ½ tsp. baking soda, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt into a large bowl. #### Step 3 Using an electric mixer on medium speed, beat 1 cup (packed; 200 g) dark brown sugar and ½ cup (1 stick) unsalted butter, room temperature, in another large bowl until light and fluffy, 3–4 minutes. Add 2 large eggs, room temperature, one at a time, beating until combined after each addition, about 2 minutes total. Add banana mixture and beat until just combined, about 30 seconds. Reduce speed to low and add dry ingredients in 2 batches, beating until combined after each addition and scraping down sides of bowl with a rubber spatula as needed. Fold in reserved walnuts. Scrape batter into prepared pan and smooth surface. Lightly coat a paring knife with nonstick spray and run through center of batter to make a cut about ½" deep. (This will create a weak spot where the bread will split while baking.) #### Step 4 Bake banana bread, rotating pan front to back halfway through, until a tester inserted into the center comes out clean, sides are starting to pull away from pan, and top is dark golden brown and starting to crack, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan at least 15 minutes. Run a butter knife or small offset spatula around edges of pan to loosen bread. Using parchment paper, lift loaf out of pan and transfer to a cutting board or plate and let cool completely before slicing. Do Ahead: Banana bread can be baked 3 days ahead. Store airtight at room temperature, or transfer to a resealable freezer bag and freeze up to 3 months. ![A loaf of banana bread with walnuts sliced on a marble counterop with butter.](https://assets.epicurious.com/photos/698672614ff847d5c6bd6802/master/w_1600%2Cc_limit/banana-bread_IG_V1_020526_4370_VOG_final.jpg) Photo by Travis Rainey, Prop styling by Sean Dooley, Food styling by Kaitlin Wayne Editor’s note: This recipe was first printed online in March 2015 as “Our Favorite Banana Bread”; it has been updated for style. Head this way for [more of our](https://www.epicurious.com/recipes-menus/best-banana-recipes) [best banana recipes →](https://www.epicurious.com/recipes-menus/best-banana-recipes) Save this story Tags[Breakfast](https://www.epicurious.com/meal/breakfast)[Bread](https://www.epicurious.com/type/bread)[Banana](https://www.epicurious.com/ingredient/banana)[Fruit](https://www.epicurious.com/ingredient/fruit)[Walnut](https://www.epicurious.com/ingredient/walnut)[Nut](https://www.epicurious.com/ingredient/nut)[Brunch](https://www.epicurious.com/meal/brunch)[Vegetarian](https://www.epicurious.com/special-consideration/vegetarian)[Make Ahead](https://www.epicurious.com/simple-cooking/make-ahead)[Baking](https://www.epicurious.com/technique/bake)[Electric Mixer](https://www.epicurious.com/equipment/mixer)[Epicurious](https://www.epicurious.com/source/epicurious)[Kid-Friendly](https://www.epicurious.com/special-consideration/kid-friendly) ## Recipe notes [Back to top](https://www.epicurious.com/recipes/food/views/easy-banana-bread-recipe#main-content) ## See Related Recipes and Cooking Tips - [![47 Breakfast Breads to Help You Rise and Shine](https://assets.epicurious.com/photos/66721965539ffa7f74d493f2/3:4/w_748%2Cc_limit/lemon-drizzle-cake_RECIPE_V1_061424_7262_VOG_final.jpg)icon](https://www.epicurious.com/recipes-menus/breakfast-breads-gallery) [47 Breakfast Breads to Help You Rise and Shine](https://www.epicurious.com/recipes-menus/breakfast-breads-gallery) Loaves, scones, muffins, and biscuits to make any morning a little sunnier. - [![33 Meals to Make for the Tired New Parents in Your Life](https://assets.epicurious.com/photos/5717c398eca323bc70f9bc42/3:4/w_748%2Cc_limit/EP_04182015_Rotisserie_Chicken_Grain-Bowl-with-Rotisserie-Chicken%2C-Crispy-Chickpeas%2C-and-Avocado.jpg)icon](https://www.epicurious.com/recipes-menus/best-make-ahead-meals-for-new-moms-gallery) [33 Meals to Make for the Tired New Parents in Your Life](https://www.epicurious.com/recipes-menus/best-make-ahead-meals-for-new-moms-gallery) Forget about cute onesies—the best gift you can bring a new parent is home-cooked food. - [![31 Banana Recipes to Put That Ripe (Or Overripe) Bunch to Work](https://assets.epicurious.com/photos/639c989c158c7b93e68c4753/3:4/w_748%2Cc_limit/StickyBananaSkilletCake_RECIPE_121522_44527.jpg)icon](https://www.epicurious.com/recipes-menus/best-banana-recipes) [31 Banana Recipes to Put That Ripe (Or Overripe) Bunch to Work](https://www.epicurious.com/recipes-menus/best-banana-recipes) Start your morning with banana pancakes and end the day with a slice of chocolaty banana cake. - [![31 Sour Cream Recipes to Finish Off That Tub in Your Fridge](https://assets.epicurious.com/photos/5e67c605e351a60009a05599/3:4/w_748%2Cc_limit/SavoryLoafCake_HERO_030520_205.jpg)icon](https://www.epicurious.com/ingredients/sour-cream-recipes) [31 Sour Cream Recipes to Finish Off That Tub in Your Fridge](https://www.epicurious.com/ingredients/sour-cream-recipes) If you have sour cream in your fridge, these muffins, cakes, and comforting main dishes are just moments away. - [![79 Easy Baking Recipes for Cookies, Cakes, Breads, and More](https://assets.epicurious.com/photos/5f5956b047453b078b7903f9/3:4/w_748%2Cc_limit/ChocolateZucchiniCake_RECIPE_094652_V1_final.jpg)icon](https://www.epicurious.com/recipes-menus/easy-baking-recipes-gallery) [79 Easy Baking Recipes for Cookies, Cakes, Breads, and More](https://www.epicurious.com/recipes-menus/easy-baking-recipes-gallery) These easy baking recipes can fit seamlessly into even the busiest week. - [![The Most Popular Recipes of 2021](https://assets.epicurious.com/photos/6054fec41e4ea80f3a681c5b/3:4/w_748%2Cc_limit/CocoaMorningBuns_HERO_031821_10863_final.jpg)icon](https://www.epicurious.com/recipes-menus/the-most-popular-recipes-2021-gallery) [The Most Popular Recipes of 2021](https://www.epicurious.com/recipes-menus/the-most-popular-recipes-2021-gallery) Peek behind the curtain at the dishes that Epicurious readers cooked this year. - [![Our 57 Most Popular Recipes of 2020](https://assets.epicurious.com/photos/58eff9404aa0a14da5b90f1d/3:4/w_748%2Cc_limit/OUR-FAVORITE-CINNAMON-ROLLS-04122017.jpg)icon](https://www.epicurious.com/recipes-menus/most-popular-recipes-of-2020-gallery) [Our 57 Most Popular Recipes of 2020](https://www.epicurious.com/recipes-menus/most-popular-recipes-of-2020-gallery) Yes, there was banana bread. - [![43 Lightning-Fast Quick Bread Recipes](https://assets.epicurious.com/photos/5512c3bdb1a50e633781cd3a/3:4/w_748%2Cc_limit/EP-20150323-BananaBread-nochocolate-hires.jpg)icon](https://www.epicurious.com/recipes-menus/easy-quick-bread-recipes-gallery) [43 Lightning-Fast Quick Bread Recipes](https://www.epicurious.com/recipes-menus/easy-quick-bread-recipes-gallery) Ready to bake in the fast lane? - [![59 Recipes Epi Readers Are Relying on Right Now](https://assets.epicurious.com/photos/587e4dfa11ede9a3617eea49/3:4/w_748%2Cc_limit/Coconut-Chicken-Curry-17012017.jpg)icon](https://www.epicurious.com/recipes-menus/top-recipes-social-isolation-gallery) [59 Recipes Epi Readers Are Relying on Right Now](https://www.epicurious.com/recipes-menus/top-recipes-social-isolation-gallery) Yes, you're making really good pantry pasta—but you're also mastering béchamel. Read More ![Mascarpone Cheesecake](https://assets.epicurious.com/photos/68cdc542c017905c532ae797/1:1/w_640%2Cc_limit/undefined) [Mascarpone Cheesecake](https://www.epicurious.com/recipes/food/views/mascarpone-cheesecake#intcid=_epicurious-recipe-bottom-recirc_8fb96ce7-a698-4f31-830c-714dd94ad6d0_roberta-similarity1) An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake. ![Classic Kugelhopf](https://assets.epicurious.com/photos/6917b4a60ff9e90db5a93477/1:1/w_640%2Cc_limit/undefined) [Classic Kugelhopf](https://www.epicurious.com/recipes/food/views/kugelhopf-gourmet-magazine#intcid=_epicurious-recipe-bottom-recirc_8fb96ce7-a698-4f31-830c-714dd94ad6d0_roberta-similarity1) Studded with golden raisins and a crown of almonds, this yeasted Alsatian sweet bread is an ideal holiday loaf. ![Jammy Grape Galette](https://assets.epicurious.com/photos/685bf95f5024ad320cfad988/1:1/w_640%2Cc_limit/undefined) [Jammy Grape Galette](https://www.epicurious.com/recipes/food/views/jammy-grape-galette#intcid=_epicurious-recipe-bottom-recirc_8fb96ce7-a698-4f31-830c-714dd94ad6d0_roberta-similarity1) We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning. ![Triple Chocolate Cheesecake](https://assets.epicurious.com/photos/6903c9044700e9a5e76f9483/1:1/w_640%2Cc_limit/undefined) [Triple Chocolate Cheesecake](https://www.epicurious.com/recipes/food/views/ba-syn-chocolate-cheesecake#intcid=_epicurious-recipe-bottom-recirc_8fb96ce7-a698-4f31-830c-714dd94ad6d0_roberta-similarity1) A crisp cookie base, a silky dark chocolate filling, and a glossy ganache top make this the ultimate chocolate cheesecake. ![Mango Bread](https://assets.epicurious.com/photos/686de9812a0ec47b0bc2faf0/1:1/w_640%2Cc_limit/undefined) [Mango Bread](https://www.epicurious.com/recipes/food/views/ba-syn-mango-bread#intcid=_epicurious-recipe-bottom-recirc_8fb96ce7-a698-4f31-830c-714dd94ad6d0_roberta-similarity1) This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish. ![Cheddar Caramel Slices](https://assets.epicurious.com/photos/692980b8eaccc2cbd813dc7a/1:1/w_640%2Cc_limit/undefined) [Cheddar Caramel Slices](https://www.epicurious.com/recipes/food/views/ba-syn-cheddar-caramel-slices#intcid=_epicurious-recipe-bottom-recirc_8fb96ce7-a698-4f31-830c-714dd94ad6d0_roberta-similarity1) A shortbread base made with cheddar cheese provides a salty contrast against a chewy caramel in this playful cookie bar that pays homage to Chicago mix popcorn. ![Glazed and Beautiful Pear Tart](https://assets.epicurious.com/photos/5fa986c759365f22c403a32d/1:1/w_640%2Cc_limit/undefined) [Glazed and Beautiful Pear Tart](https://www.epicurious.com/recipes/food/views/pear-tart#intcid=_epicurious-recipe-bottom-recirc_8fb96ce7-a698-4f31-830c-714dd94ad6d0_roberta-similarity1) Red-skinned pears and dulce de leche (store-bought or homemade) are the keys to this stunning yet simple dessert. ![Diner-Style Apple Pie With Lattice Crust](https://assets.epicurious.com/photos/68baf73d35561dcdf24d08b7/1:1/w_640%2Cc_limit/undefined) [Diner-Style Apple Pie With Lattice Crust](https://www.epicurious.com/recipes/food/views/lattice-apple-pie#intcid=_epicurious-recipe-bottom-recirc_8fb96ce7-a698-4f31-830c-714dd94ad6d0_roberta-similarity1) Cut this easy-to-handle dough (thanks, cream cheese) into wide strips for a fast-forming lattice that stuns. 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Readable Markdown	Everybody has a banana bread recipe—but we wanted one that truly stood out. So the Epicurious Test Kitchen baked and analyzed several of the highest-rated loaves in our archives, borrowing the best elements from each to create a version that’s tender, richly flavored, and reliably foolproof. Sour cream gives the crumb subtle tang and structure, while plenty of [very ripe bananas](https://www.epicurious.com/expert-advice/tricks-for-how-to-ripen-bananas-article) deliver concentrated flavor. The batter will nearly fill a standard 9x5" loaf pan—that’s what gives this [quick bread](https://www.epicurious.com/recipes-menus/easy-quick-bread-recipes-gallery) its generous height—so bake until a tester inserted in the center comes out clean or with a few moist crumbs. Let the loaf cool completely before slicing for the best texture. Toasted walnuts add crunch and balance, but the loaf is just as good without them. Simple, classic, and dependable, this is the banana bread you’ll come back to whenever those bananas on your counter start to look a little too freckled. ## Tips for making the best banana bread How ripe should bananas be? The peel should be fully speckled and nearly all brown—or even black. The riper the fruit, the sweeter and more flavorful your bread will be. In the Test Kitchen, we let bananas ripen until nearly fermented (they’ll smell almost boozy). Roasting or microwaving a yellow banana [can work in a pinch](https://www.epicurious.com/expert-advice/tricks-for-how-to-ripen-bananas-article#:~:text=privacy%20policy.-,How%20to%20ripen%20bananas%20fast,-If%20the%20matter), but the banana flavor won’t be as pronounced as a loaf made with truly ripe fruit. Why is my banana bread dense or gummy? The most likely causes of overly moist banana bread are using too much banana or underbaking. For the best texture, weigh your bananas; you want 13 oz. (369 g) of unpeeled ripe banana. Make sure to bake until the center of the loaf is fully set (an instant-read thermometer should read between 205°F and 210°F). Cooling completely before slicing also helps the crumb firm up. Can I substitute yogurt for sour cream? Yes. Full-fat Greek yogurt makes a good all-purpose [sour cream substitute](https://www.epicurious.com/expert-advice/sour-cream-substitutes) and helps maintain the loaf’s texture. Can I reduce the sugar? Many readers who say they prefer a less-sweet banana bread report reducing the brown sugar to ¾ cup (packed; 150 g)—some use even less—with success. Upon retesting the recipe in February 2026, we still recommend a full cup for the most flavorful, moist loaf. Can I add chocolate, spices, or skip the nuts? Skip the walnuts for a nut-free loaf, or swap them for [toasted pecans](https://www.epicurious.com/expert-advice/how-to-toast-pecans-oven-stovetop-microwave-article), pistachios, or hazelnuts. Fold in ½ cup [chopped chocolate](https://www.epicurious.com/expert-advice/beyond-chips-a-guide-to-the-best-chocolate-mix-ins-for-baking-article) (or try our favorite [chocolate chip banana bread](https://www.epicurious.com/recipes/food/views/chocolate-chip-banana-bread-with-walnuts) variation). If you like a more dynamic banana bread, whisk up to 1 tsp. cinnamon or cardamom or ¼ tsp. nutmeg or cloves into the dry ingredients.
Shard	69 (laksa)
Root Hash	8037480075509865669
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