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
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 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
