About This Recipe
Banana bread Recipe takes me back to quiet afternoons at home, especially those days when Sultan is working on his laptop, and I’m in the kitchen trying to use up those overly ripe bananas. Everyone avoids the soft, speckled ones that are in the fruit basket. I transform them into something warm, comforting, and sweet—a classic banana bread recipe—instead of throwing them away.
Tools for Perfect Banana Bread
To make this Banana Bread Recipe turn out soft, moist, and bakery-style, you’ll need just a few basic tools like a mixing bowl, measuring cups, and a loaf pan. We’ve linked high-quality items (some with great discounts!) to help make baking even easier. These are the same essentials I use every time!
Ingredients
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
3 ripe bananas (mashed)
½ cup melted butter (or oil)
¾ cup brown sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream or plain Greek yogurt
½ cup chopped walnuts or pecans
½ cup chocolate chips
Instructions
Step 1
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
Step 2
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
Step 3
In a large bowl, mash the bananas. Stir in melted butter, brown sugar, eggs, vanilla, and sour cream until fully combined.
Step 4
Add dry ingredients into the wet mixture. Stir just until no flour streaks remain. Fold in optional add-ins if using.
Step 5
Pour batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
Step 6
Let the banana bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Nutrition Information
Calories
210
Saturated Fat
3g
Carbs
32g
Sugars
15g
Protein
3g
Sodium
180mg
Fiber
2g
Secret Tips
Use VERY ripe bananas – The spottier, the better. They bring out the sweetness and flavor.
Don’t overmix – Just stir until everything’s combined. Overmixing = dense loaf.
Let it rest – Once baked, let the banana bread cool in the pan for at least 10-15 minutes before slicing. This keeps it from crumbling.
If you need a dairy-free version or are out of eggs, you can even use my Ingredient Substitution Finder to find alternatives to eggs in this recipe.
Don’t overmix – Just stir until everything’s combined. Overmixing = dense loaf.
Let it rest – Once baked, let the banana bread cool in the pan for at least 10-15 minutes before slicing. This keeps it from crumbling.
If you need a dairy-free version or are out of eggs, you can even use my Ingredient Substitution Finder to find alternatives to eggs in this recipe.
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