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.
Ingredients
Scale
Main 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
Optional Ingredients
- 1/2 cup sour cream or plain yogurt
- 1/2 cup chopped walnuts or chocolate chips
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
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 170 mg
- Fat: 9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: banana bread, quick bread, homemade banana bread, easy banana bread, ripe bananas, baking
