Cornstarch banana bread uses a spoonful of cornstarch to make a loaf with a very soft, tender crumb, built on mashed ripe bananas, melted butter, two sugars, sour cream, chocolate chips, and dried fruit. It takes fifteen minutes of prep, about an hour in the oven, and cuts into twelve slices.
Cornstarch lowers the protein in the flour mixture, which keeps the crumb delicate instead of chewy. Sour cream adds tang and moisture, and brown sugar gives a caramel note. Covering the loaf with foil partway through keeps the top from darkening before the center is baked.
Table of Contents
What Makes Cornstarch Banana Bread Work
Cornstarch makes the crumb extra soft.
Sour cream keeps the loaf moist for days.
Chips and dried fruit fill each slice.
Ingredients for Cornstarch Banana Bread
- The batter is one and a half cups of mashed ripe banana, half a cup of melted butter, half a cup each of granulated and brown sugar, two large eggs, half a cup of sour cream, and one teaspoon of vanilla.
- The dry part is two cups of all purpose flour, one teaspoon of baking soda, a quarter teaspoon of salt, and one tablespoon of cornstarch, with one cup of chocolate chips and half a cup of dried fruit.
Cornstarch. It softens the crumb.
Sour cream. It adds moisture and tang.
Brown sugar. It adds caramel depth.
Bananas. They provide sweetness and moisture.
Dried fruit. It adds chewy pockets of sweetness.
Baking Cornstarch Banana Bread Step by Step
1. Prep the pan. Heat the oven to 350 degrees F and grease a nine inch loaf pan.
2. Mash. Mash the ripe bananas in a mixing bowl until smooth.
3. Mix the wet ingredients. Add the melted butter and both sugars, then stir in the eggs, sour cream, and vanilla.
4. Add the dry mix. Whisk the flour, baking soda, salt, and cornstarch, then fold them in until just blended and stir in the chips and dried fruit.
5. Bake. Pour the batter into the pan and bake for sixty minutes, covering the top with foil after forty five minutes to prevent over browning.
Whisk the cornstarch into the flour before you add it. Cornstarch clumps if it goes in alone, and spreading it through the flour gives an even texture. Measure it level, since a heaping spoonful can leave a pasty note in the crumb.
Cover the loaf with foil after about forty five minutes. The sugar in the batter browns quickly, and the center needs the full hour to set. Do not taste the raw batter, since it contains raw eggs and raw flour, and wash your hands and tools after mixing. Test with a toothpick near the center.
Tips and Variations for Cornstarch Banana Bread
Flag the allergens. This loaf contains wheat, egg, and milk, and the chocolate and dried fruit may contain other allergens, so check every label.
Do not taste raw batter. Do not taste the raw batter, since it contains raw eggs and raw flour, and wash your hands and tools after mixing.
Check the doneness. A toothpick should come out clean apart from melted chocolate.
Use ripe bananas. They should be soft and speckled.
Chop the fruit small. Large pieces sink.
Use room temperature eggs. They blend smoothly.
Cool in the pan. It prevents breaking.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of eggs and baked goods.
For a simpler loaf, skip the dried fruit and use only chocolate chips, or replace the chips with walnuts. A pinch of cinnamon or nutmeg adds warmth, and a spoonful of rum or bourbon deepens the flavor. Each change keeps the same timing.
You can swap the sour cream for plain yogurt, and the butter for neutral oil. The batter also bakes into muffins in about twenty five minutes. For a taller loaf, use a smaller pan and add ten minutes, covering the top with foil as needed.
How to Serve Cornstarch Banana Bread
Serve slices warm with butter or at room temperature with coffee. For more banana and quick breads, try super moist banana bread, sweet alabama pecan bread, double chocolate muffins, or chocolate chip banana loaf.
Making Cornstarch Banana Bread Ahead
Cool the loaf completely, wrap it, and store at room temperature for up to three days. Refrigerate for up to a week, or freeze slices for up to three months. Thaw frozen slices on the counter or warm them in the toaster for a fresh baked taste.
Common Questions About Cornstarch Banana Bread
What does cornstarch do in cornstarch banana bread?
It makes the crumb softer and more tender.
Can you make cornstarch banana bread ahead of time?
Yes. It keeps for three days.
Can you freeze cornstarch banana bread?
Yes, for up to three months.
Can I skip the sour cream?
Yes. Use plain yogurt.
Why did my loaf sink?
It was underbaked or the batter was overmixed.
Cornstarch Banana Bread
Equipment
- 9×5 inch loaf pan
- Mixing bowls
- Foil
Ingredients
Main Ingredients
- 1 cup ripe bananas mashed, plus 1/2 cup more
- ½ cup butter melted
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 2 cup all purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tbsp cornstarch
- 1 cup chocolate chips
- ½ cup dried fruit
Instructions
Cooking
- Heat. Heat the oven to 350 F and grease a pan.
- Mash. Mash the bananas.
- Wet. Mix in the butter, sugars, eggs, sour cream, and vanilla.
- Dry. Fold in the flour mix, chips, and fruit.
- Bake. Bake 60 minutes, covering with foil after 45.
