Banana Bread Recipe
If you love cozy, comforting baked treats, this Banana Bread Recipe will quickly become one of your all-time favorites. The magic of ripe bananas blended with just the right amount of sweetness and a tender crumb creates a loaf that’s perfect for breakfast, snack time, or even dessert. Whether you’re a beginner or a seasoned baker, this recipe’s simplicity and delicious outcome will keep you reaching for it again and again.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to this Banana Bread Recipe’s success. Each item plays an essential role, from the rich moistness of ripe bananas to the subtle tang of sour cream that lifts the flavor and keeps every bite tender.
- 3 very ripe bananas, mashed: They bring natural sweetness and moisture that form the bread’s base and flavor.
- 1/2 cup unsalted butter, melted: Adds richness and helps create a soft crumb texture.
- 3/4 cup packed light brown sugar: Introduces warm sweetness and a slight caramel note.
- 2 large eggs, room temperature: Bind the ingredients and provide structure while keeping the bread tender.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a sweet, aromatic touch.
- 1 1/2 cups all-purpose flour: The body of the bread that holds everything together perfectly.
- 1 teaspoon baking soda: Helps the bread rise and creates a light texture.
- 1/2 teaspoon fine salt: Balances sweetness and deepens flavor complexity.
- 1/2 cup sour cream or plain yogurt (optional): Makes the bread extra moist and tender with a subtle tang.
- 1/2 cup chopped walnuts or chocolate chips (optional): Adds delightful texture and bursts of flavor.
How to Make Banana Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal and a clean cut. This step ensures your beautiful bread won’t stick and you’ll end up with a perfect shape to show off.
Step 2: Mash the Bananas
In a large bowl, mash your 3 very ripe bananas with a fork until they’re mostly smooth, leaving a few small lumps to add wonderful texture. The riper your bananas, the more intense the flavor and sweetness, so don’t shy away from those spotty, black ones.
Step 3: Mix Butter, Sugar, Eggs, and Vanilla
Melt the 1/2 cup butter and let it cool slightly so it doesn’t scramble your eggs. Stir in the 3/4 cup packed brown sugar until mostly dissolved, then whisk in the 2 eggs and 1 teaspoon vanilla. This lovely mixture forms the moist and rich base for your banana bread batter.
Step 4: Combine Wet Ingredients
Add your mashed bananas to the wet mixture and stir until just combined. If you want an even moister loaf, fold in 1/2 cup sour cream or plain yogurt now—this little addition will keep your bread soft for days.
Step 5: Whisk Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt to break up any lumps. This helps make sure your batter is smooth and your bread rises evenly.
Step 6: Fold Dry Ingredients into Wet
Gently fold the flour mixture into the wet ingredients with a spatula until just combined. Overmixing can make the banana bread tough, so stir lightly and stop as soon as you don’t see dry bits. Now is the time to fold in your optional 1/2 cup of walnuts or chocolate chips for extra bites of joy.
Step 7: Prepare for Baking
Scrape your batter into the loaf pan, smoothing out the top. For added flair, sprinkle a few extra nuts or chocolate chips on top. This not only makes it look tempting but adds a nice crunch on the crust.
Step 8: Bake to Perfection
Bake for 50 to 65 minutes, starting to check at 50 minutes with a toothpick inserted in the center. You want a few moist crumbs sticking but no wet batter. If the top browns too quickly, loosely cover the loaf with foil to keep it from burning.
Step 9: Cooling and Serving
Once out of the oven, let your banana bread cool in the pan for 10 to 15 minutes before lifting it out via the parchment. Cooling on a rack helps it set for neat slicing, though warm slices are delightfully gooey and irresistible too.
Step 10: Helpful Tips for Best Results
Use spotty, black bananas for ultimate flavor, measure flour by spooning and leveling instead of scooping, and always use room temperature eggs to mix evenly. If you find pieces a little underbaked, warming slices briefly in the toaster mimics that fresh-baked charm like magic.
How to Serve Banana Bread Recipe
Garnishes
Simple garnishes can elevate your banana bread experience. Try a light spread of butter or cream cheese, a drizzle of honey, or a sprinkle of cinnamon sugar right before serving for that extra touch of cozy delight.
Side Dishes
Pair your banana bread with a warm cup of coffee or tea for the perfect morning start or afternoon treat. Fresh fruit like berries or a dollop of Greek yogurt also complement the sweet, nutty flavors wonderfully.
Creative Ways to Present
Slice your banana bread and serve it as French toast for a fun twist on breakfast or as mini sandwiches with peanut butter for a kid-friendly snack. Cutting into small cubes and adding to a trifle or parfait is another fantastic way to enjoy this versatile Banana Bread Recipe.
Make Ahead and Storage
Storing Leftovers
Your banana bread will stay fresh for 2 to 3 days wrapped tightly in plastic wrap or stored in an airtight container at room temperature. This keeps it moist without drying out, perfect for enjoying a slice or two throughout the week.
Freezing
If you want to save banana bread for longer, wrap it tightly in plastic wrap and then foil before freezing. It keeps beautifully for up to 3 months. Thaw it overnight in the fridge or at room temperature, and you’ll be ready for a warm, delicious treat anytime.
Reheating
To rekindle that fresh-baked feeling, reheat slices gently in the microwave for 15 to 20 seconds or pop them into a toaster oven for a minute. It brings back the soft texture with a hint of crisp edges that’s simply irresistible.
FAQs
Can I use less sugar in this Banana Bread Recipe?
Absolutely! You can reduce the brown sugar by up to a quarter cup without sacrificing much flavor. The ripe bananas provide natural sweetness, so feel free to adjust based on your preference.
What if I don’t have sour cream or yogurt?
No worries! The sour cream or yogurt is optional and mainly adds moisture. You can skip it or substitute with the same amount of milk or buttermilk for a similar effect.
How ripe should the bananas be?
The riper the bananas, the better. They should be heavily spotted or even mostly black with soft flesh. This guarantees the sweetest, most flavorful banana bread.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend. Just ensure your blend contains xanthan gum for texture, and follow the same measurements for similar results.
Why is my banana bread dense or tough?
This usually happens when the batter is overmixed or if too much flour is used. Be gentle while folding the dry ingredients and measure flour carefully by spooning it into your measuring cup instead of scooping directly.
Final Thoughts
This Banana Bread Recipe is truly a celebration of simple ingredients coming together in the most delicious way. Whether you’re baking for family, friends, or yourself, it promises warm, comforting bites filled with love. I encourage you to dive in, enjoy the process, and savor every slice of this timeless treat.
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Banana Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
- Diet: Vegetarian
Description
A classic and moist banana bread recipe made with ripe bananas, brown sugar, and optional sour cream or yogurt for extra moisture. Perfectly spiced and studded with walnuts or chocolate chips, this easy-to-make bread is ideal for breakfast, snack, or dessert.
Ingredients
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 Oven 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 the bread can be easily removed after baking.
- Mash Bananas: In a large bowl, mash the 3 very ripe bananas with a fork until mostly smooth, leaving some small lumps for added texture.
- Mix Wet Ingredients: Melt the unsalted butter and allow it to cool slightly. Stir in the packed brown sugar until mostly dissolved. Whisk in the room temperature eggs and vanilla extract carefully, avoiding pouring hot butter directly on eggs to prevent scrambling.
- Combine Bananas with Wet Mixture: Stir the mashed bananas into the wet mixture. If using, fold in 1/2 cup sour cream or plain yogurt at this stage to make the batter extra moist.
- Mix Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking soda, and fine salt until no lumps remain.
- Combine Wet and Dry Ingredients: Pour the dry mixture into the wet ingredients and fold gently with a spatula just until combined. Avoid overmixing to prevent the bread from becoming tough. If using, fold in the chopped walnuts or chocolate chips now.
- Prepare Batter in Pan: Scrape the batter into the prepared loaf pan, smoothing the top. Optionally, sprinkle a few extra nuts or chocolate chips on top for presentation.
- Bake: Bake for 50 to 65 minutes, checking at 50 minutes by inserting a toothpick into the center. The toothpick should come out with a few moist crumbs but no raw batter. If the top browns too quickly, cover loosely with foil.
- Cool the Bread: Let the loaf cool in the pan for 10 to 15 minutes, then lift it out using the parchment and transfer to a rack to cool completely. Slice warm for a gooey texture or cool fully for neater slices.
- Tips for Best Results: Use very ripe, spotty black bananas for optimal flavor. Measure flour by spooning and leveling instead of scooping. Using room temperature eggs and cooled melted butter helps the batter mix evenly. For fresher taste, warm underbaked slices in a toaster for a minute.
Notes
- Ripe bananas with spots enhance sweetness and flavor.
- Do not overmix the batter to keep the bread tender.
- Cover the bread with foil if it browns too fast during baking.
- Sour cream or yogurt makes the bread extra moist but is optional.
- Walnuts or chocolate chips add texture and flavor, but can be omitted for a plain loaf.
- Use parchment paper for easy removal and cleaner slicing.
- Warm slices in a toaster for a fresh-baked experience.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 200 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: banana bread, easy banana bread, moist banana bread, homemade bread, walnut banana bread, chocolate chip banana bread, breakfast bread, quick bread
