Banana Bread

Banana Bread is a timeless classic that’s moist, soft, and full of delicious flavor. Perfectly sweet and with a tender crumb, it’s the ideal way to use up ripe bananas. Whether you enjoy it as a snack, breakfast, or dessert, this homemade banana bread will make your kitchen smell amazing and your taste buds happy.

Why You’ll Love This Recipe

This Banana Bread is incredibly easy to make and yields the perfect loaf every time. The mashed bananas create a moist texture, while the combination of sugar and vanilla enhances the flavor. Whether you’re using overripe bananas or just craving a comforting homemade treat, this recipe is sure to become a favorite. Plus, it’s versatile—enjoy it plain, or add nuts, chocolate chips, or cinnamon for extra flair!

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 to 4 ripe bananas (mashed, about 1 ¼ cups)
¾ cup granulated sugar (you can mix brown sugar and granulated sugar for added flavor)
2 large eggs
6 tablespoons unsalted butter, melted and cooled
⅓ cup sour cream (or plain Greek yogurt)
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:

Preheat the oven to 350°F (175°C). Grease and flour an 8½ x 4½ inch loaf pan, or spray it with nonstick cooking spray. For extra flavor, butter the pan and sprinkle with sugar or a combination of sugar and cinnamon.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, and salt.

3. Prepare the Wet Ingredients:

In a large bowl, mash the bananas using a potato masher, fork, or mixer. Leave some small chunks for texture if you like. Add the sugar, eggs, melted butter, sour cream, and vanilla extract, and whisk everything together until smooth.

4. Combine the Mixtures:

Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.

5. Bake the Bread:

Transfer the batter to the prepared loaf pan and use a spatula to smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins to brown too much, tent with foil for the last 10 minutes.

6. Cool and Serve:

Allow the banana bread to cool in the pan on a cooling rack for 15-20 minutes. Carefully invert the pan to remove the bread, then let it cool for another hour or so before slicing.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 slices
Kcal: 226 kcal per slice

Variations

• Add Nuts: Stir in ½ cup of chopped walnuts or pecans for extra crunch and flavor.

• Chocolate Chip Banana Bread: Add ½ cup of chocolate chips to the batter for a sweet, indulgent treat.

• Spiced Banana Bread: Add 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg to the dry ingredients for a warm, spiced flavor.

• Healthy Twist: Replace the sour cream with Greek yogurt, and use whole wheat flour instead of all-purpose flour for a healthier version.

Storage/Reheating

• Storage: Store leftover banana bread in an airtight container at room temperature for up to 4 days. It can also be refrigerated for up to 1 week.

• Freezing: Slice the banana bread and wrap individual pieces in plastic wrap or foil. Store in a freezer-safe bag for up to 2 months. Thaw at room temperature or microwave for 15-20 seconds.

• Reheating: To reheat, microwave individual slices for about 15-20 seconds, or warm in the oven at 350°F (175°C) for 5-10 minutes.

FAQs

1. Can I use frozen bananas?

Yes! If you have frozen bananas, simply thaw them and mash them as usual. They may be a bit more liquidy, but they will still work perfectly in the recipe.

2. Can I use a different kind of flour?

Yes, you can use whole wheat flour or a gluten-free flour blend if you prefer. Note that the texture may vary slightly.

3. Can I add a streusel topping?

Absolutely! For a crunchy topping, sprinkle a mixture of butter, sugar, flour, and cinnamon on top of the batter before baking.

4. Can I double the recipe?

Yes, you can double the recipe and bake it in a larger pan or two loaf pans. Just adjust the baking time as needed and check for doneness with a toothpick.

5. How can I make the banana bread sweeter?

You can add a little extra sugar or honey, or use overripe bananas, which are naturally sweeter.

6. Can I add other fruits to the banana bread?

Yes, you can add chopped apples, berries, or dried fruit like raisins to the batter for a twist on the classic recipe.

7. How do I know when the banana bread is done?

The banana bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs.

8. Can I use a hand mixer instead of a whisk?

Yes, you can use a hand mixer to blend the wet ingredients, but be careful not to overmix the batter.

9. Can I use yogurt instead of sour cream?

Yes, plain Greek yogurt works well as a substitute for sour cream in this recipe.

10. How can I make the banana bread fluffier?

Be careful not to overmix the batter, as this can cause the bread to be dense. Also, ensure your baking soda is fresh for optimal rise.

Conclusion

This classic Banana Bread is the perfect recipe for using up ripe bananas and enjoying a comforting homemade treat. With a tender crumb, the perfect balance of sweetness, and the option to customize with your favorite add-ins, it’s sure to be a hit with everyone. Easy to make and full of flavor, this banana bread is the perfect snack, breakfast, or dessert for any occasion.

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