Description
A classic banana bread recipe that is moist and flavorful, perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup firmly packed brown sugar
- 2 large eggs (room temperature)
- 1/3 cup sour cream or plain yogurt (room temperature)
- 2 cups mashed bananas (about 4 large ripe bananas)
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans, walnuts, or chocolate chips
Instructions
- Preheat your oven to 350°F and set the rack in the lower middle position. Grease an 8×5 inch loaf pan with butter or oil.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Using either a hand beater or a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed until pale and creamy, about 2 minutes.
- Beat in the eggs one at a time, then mix in the sour cream, mashed bananas, and vanilla. Scrape the bowl as necessary.
- Gradually add the dry ingredients and mix on low speed until just combined. If adding nuts or chocolate chips, fold them in.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes until the top is browned and a toothpick inserted into the center comes out clean (a few dry crumbs are okay but no wet batter). If the top is browned before the inside is cooked, place some tinfoil on top.
- Remove the pan from the oven and let the bread cool inside it for 30 minutes. Cut into slices and serve!
Notes
Best served warm or at room temperature. Can be enjoyed plain or with butter, cream cheese, or cheese. Store wrapped at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American