Name: Banana Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 very ripe bananas, mashed (about 1 1/2 cups); 1/2 cup (115 g) unsalted butter, melted; 3/4 cup (150 g) packed light brown sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 1/2 cups (190 g) all purpose flour; 1 teaspoon baking soda; 1/2 teaspoon fine salt; 1/2 cup sour cream or plain yogurt; 1/2 cup chopped walnuts or chocolate chips

Jump to Recipe

If you have ever craved that perfect balance of comforting sweetness and moist texture, then you are going to absolutely adore this Banana Bread Recipe. It’s a tried-and-true classic that feels like a warm hug in food form. With ripe bananas lending their natural sweetness and a touch of vanilla adding a cozy depth, this recipe turns simple pantry staples into a golden loaf that’s perfect for breakfast, snack time, or even dessert. Let me walk you through how easy and rewarding it is to create your own homemade banana bread that tastes just like memories of grandma’s kitchen but with your personal flair.

Ingredients You’ll Need

These ingredients are straightforward yet essential, each one bringing something special to the table. From the creamy richness of melted butter to the natural sweetness of brown sugar, every element plays a role in achieving that moist, tender crumb with just the right hint of sweetness and texture.

3 very ripe bananas, mashed: Using spotty black bananas ensures maximum sweetness and moisture.
1/2 cup (115 g) unsalted butter, melted: Adds richness and helps keep the bread tender.
3/4 cup (150 g) packed light brown sugar: Offers a deep, caramel-like sweetness and enhances moisture.
2 large eggs, room temperature: Provide structure and help the batter come together smoothly.
1 teaspoon vanilla extract: Lends a warm, comforting aroma and flavor.
1 1/2 cups (190 g) all purpose flour: Forms the base of the bread, use spoon and level method for accurate measurement.
1 teaspoon baking soda: Gives that perfect rise and light crumb texture.
1/2 teaspoon fine salt: Balances the sweetness and enhances all other flavors.
1/2 cup sour cream or plain yogurt (optional): Adds extra moisture and a slight tang to keep the bread irresistibly soft.
1/2 cup chopped walnuts or chocolate chips (optional): For a little crunch or melty goodness that takes the banana bread up a notch.

How to Make Banana Bread Recipe

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper. This simple step ensures your banana bread won’t stick and will slide out effortlessly once baked, setting you up for success right from the start.

Step 2: Mash Those Bananas

In a large bowl, mash your 3 very ripe bananas with a fork until mostly smooth, leaving a few small lumps. These little lumps add delightful texture and remind you that this is homemade goodness with character.

Step 3: Mix Butter and Sugar

Melt the butter and let it cool slightly. Stir in the brown sugar until it’s mostly dissolved to create that luscious, caramel-like base. Then whisk in the eggs one at a time along with the vanilla extract. Remember, don’t pour hot butter directly on eggs to avoid scrambling; patience here makes for smooth batter.

Step 4: Combine Wet Ingredients

Fold your mashed bananas into the buttery, sugary mixture. Now is the time to stir in sour cream or yogurt if you’re using it—it’s a little secret for extra moist and tender bread.

Step 5: Whisk Dry Ingredients

In a separate bowl, whisk the flour, baking soda, and salt together so there are no lumps. This light and even distribution of ingredients ensures every bite rises and bakes evenly.

Step 6: Bring It All Together

Gently fold the dry ingredients into the wet mixture just until combined. Overmixing can make your bread tough, so fold carefully. If you’re adding walnuts or chocolate chips, fold them in now for delightful pops of flavor and texture.

Step 7: Bake to Perfection

Pour the batter into your prepared pan. Smooth the top and sprinkle extra nuts or chocolate chips for an eye-catching finish. Bake for 50 to 65 minutes, testing with a toothpick starting at 50 minutes. When the toothpick comes out with just a few moist crumbs, your bread is perfectly baked. If it browns too fast, cover loosely with foil.

Step 8: Cool and Enjoy

Allow your banana bread to cool in the pan for about 10 to 15 minutes before lifting it out onto a cooling rack using the parchment paper. Slice it warm if you crave that gooey texture or wait until fully cooled for clean, beautiful slices.

How to Serve Banana Bread Recipe

Garnishes

A dusting of powdered sugar or a light spread of creamy butter elevates each bite. Toasted nuts on top add crunch, while a drizzle of honey can amplify the natural sweetness without overpowering the flavor.

Side Dishes

Banana bread pairs wonderfully with a cup of strong coffee, soothing herbal tea, or a cold glass of milk. For a brunch twist, serve alongside fresh fruit or a nutty yogurt parfait for a balanced and delightful experience.

Creative Ways to Present

Try slicing the banana bread and turning it into French toast for breakfast. You can also transform it into dessert by layering slices with whipped cream and fresh berries or even making small banana bread trifles in individual jars for guests.

Make Ahead and Storage

Storing Leftovers

Wrap leftover banana bread tightly in plastic wrap or store in an airtight container at room temperature. It stays fresh for about 2 to 3 days, making it easy to enjoy throughout your busy week.

Freezing

Banana bread freezes beautifully. Wrap it securely in plastic wrap and aluminum foil, or place slices in a freezer bag. It can be frozen for up to 3 months without losing any of its delicious moistness.

Reheating

To bring that just-baked warmth back, reheat slices in a toaster oven until slightly crisp on the edges or microwave them for 15 to 20 seconds. A pat of butter melting on top is pure bliss.

FAQs

Can I use less sugar in this Banana Bread Recipe?

Absolutely! You can reduce the sugar slightly to suit your taste, but keep in mind that ripe bananas already add sweetness. Adjust carefully to maintain moisture and flavor balance.

What if I don’t have sour cream or yogurt?

That’s perfectly fine. The sour cream or yogurt is optional and contributes extra moisture, but your banana bread will still be delicious without it.

Can I substitute the all purpose flour?

You can try whole wheat flour for a heartier loaf, but it may change the texture slightly. Using a blend of flours can keep your bread moist and tender.

How ripe should the bananas be?

Very ripe bananas, the ones with heavy brown or black spots, work best. They are sweeter and mash easily, which enhances flavor and moisture in your banana bread.

Can I add mix-ins other than nuts or chocolate chips?

Definitely! Dried fruits like cranberries, shredded coconut, or even spices such as cinnamon and nutmeg make wonderful additions and bring new layers of flavor to your banana bread.

Final Thoughts

This Banana Bread Recipe is one of those heartwarming kitchen triumphs that feels both nostalgic and fresh every time you make it. It’s simple, forgiving, and endlessly adaptable, making it a perfect treat to share with family or enjoy for yourself. I encourage you to give it a try—you might just find it becoming your new favorite go-to comfort food. Happy baking!

Banana Bread Recipe

★★★★★

5.1 from 16 reviews

Author: Ella
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Diet: Vegetarian

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Description

This classic banana bread recipe produces a moist, flavorful loaf perfect for breakfast, snack, or dessert. Made with ripe bananas, brown sugar, and a hint of vanilla, it’s easy to whip up and customizable with walnuts or chocolate chips for extra texture and taste.

Instructions

Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to ensure easy removal of the banana bread after baking.
Mash bananas: In a large bowl, mash the three very ripe bananas with a fork until mostly smooth but leaving a few small lumps for texture.
Melt butter and mix sugar: Melt the 1/2 cup butter and allow it to cool slightly, then stir in 3/4 cup packed light brown sugar until mostly dissolved. Whisk in 2 room temperature eggs and 1 teaspoon vanilla extract carefully to prevent scrambling the eggs.
Combine bananas and sour cream: Add the mashed bananas to the wet mixture and stir gently. If using, fold in 1/2 cup sour cream or plain yogurt to add moisture to the batter.
Prepare dry ingredients: In a separate bowl, whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt until well combined and lump-free.
Mix dry and wet: Pour the dry ingredients into the wet ingredients. Fold gently with a spatula just until combined to avoid overmixing, which can make the bread tough. If desired, fold in 1/2 cup chopped walnuts or chocolate chips at this stage.
Transfer to pan and top: Scrape the batter into the prepared loaf pan, smooth the top with a spatula, and optionally sprinkle a few extra nuts or chocolate chips on top for garnish.
Bake: Bake for 50 to 65 minutes. Begin checking at 50 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter. If the top browns too quickly, loosely cover with foil.
Cool: Let the bread cool in the pan for 10 to 15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely. Warm slices can be enjoyed gooey right away, or wait for fully cooled slices for cleaner cuts.
Tips: Use very ripe, spotty black bananas for best flavor. Measure flour by spooning and leveling instead of scooping directly from the bag. Using room temperature eggs and cooled melted butter helps the batter mix evenly. Leftover slices can be warmed briefly in a toaster for a fresh-baked feel.

Notes

Using very ripe bananas enhances sweetness and flavor.
Optional sour cream or yogurt adds moisture and tenderness.
Gentle folding prevents tough banana bread by avoiding overmixing.
Walnuts and chocolate chips add texture and richness but can be omitted for simplicity.
Check doneness with a toothpick to avoid under or over baking.
If top browns too fast, cover loaf loosely with foil during baking.
Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American