Description
This moist banana bread is soft, tender, and loaded with rich banana flavor. It’s easy to make in one bowl and stays deliciously moist for days. Perfect for breakfast, dessert, or a snack.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, mix melted butter and brown sugar until smooth. Whisk in eggs, vanilla extract, and sour cream.
- Add mashed bananas and stir until well combined.
- Gently fold the dry ingredients into the wet mixture, mixing until just combined. Stir in walnuts or chocolate chips if using.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Do not overmix the batter to keep the bread tender.
- Use very ripe bananas for the best flavor.
- Store at room temperature for up to 3 days or freeze slices for later.
- You can substitute sour cream with Greek yogurt or use plant-based alternatives.
- This recipe can also be made into muffins—bake for 20–25 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
