Description
This moist, classic banana bread is packed with ripe bananas and simple ingredients. Perfect for breakfast, snacks, or dessert, it’s easy to make and always a crowd-pleaser.
Ingredients
Scale
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 to 4 ripe bananas, mashed (about 1 1/4 cups)
- 3/4 cup granulated sugar (or a combination of granulated and brown sugar)
- 2 large eggs
- 6 tablespoons unsalted butter, melted and cooled
- 1/3 cup sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour an 8½ x 4½ inch loaf pan or spray with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Mash bananas in a large bowl using a potato masher, fork, or mixer. Some small chunks are fine.
- Whisk in sugar, eggs, melted butter, sour cream, and vanilla extract into the mashed bananas.
- Add the dry ingredients to the wet and gently stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil during the last 10 minutes if browning too quickly.
- Cool in the pan on a wire rack for 15-20 minutes. Remove from pan and let cool completely on the rack before slicing.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- You can use a mix of brown and white sugar for added depth.
- Sour cream or Greek yogurt keeps the bread moist and tender.
- Bread can be stored, tightly wrapped, at room temperature for up to 3 days or frozen for up to 2 months.
- Add nuts or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg