There are so many banana bread recipes. I’ve tried the recipes with sour cream, they’re just too moist. This is the best so far by Julia Molskin.

Bread Ingredients:

• ¼ pound cool butter (1 stick), more for greasing pan
• ¾ cup dark brown sugar
• 2 eggs, at room temperature
• 2 ⅓ cups very ripe bananas (about 5)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt

Topping Ingredients:

• 3 tablespoons chopped walnuts or pecans
• 1 tablespoon granulated or coarse sugar
• ⅛ teaspoon cinnamon

Directions:

Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.

Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.

Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.