Banana Bread Mans Banana Bread
Experience the ultimate comfort treat with Banana Bread Man's Banana Bread—a moist, flavorful classic that’s perfect for breakfast, snacking, or dessert. This easy banana bread recipe combines the natural sweetness of ripe bananas with creamy Greek yogurt or sour cream for a soft, tender crumb in every bite. A hint of vanilla and optional chopped walnuts complement the rich buttery base, while simple pantry staples like all-purpose flour and baking soda bring it all together. With just 15 minutes of prep time and a heavenly aroma that fills your kitchen as it bakes, this banana bread is guaranteed to become your go-to recipe. Perfectly sliceable and endlessly satisfying, it’s the ultimate way to transform overripe bananas into a heartwarming homemade delight.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 pieces ripe bananas
- 113 grams unsalted butter
- 150 grams granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 120 grams plain Greek yogurt or sour cream
- 60 grams chopped walnuts (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a standard 9x5-inch (23x13 cm) loaf pan or line it with parchment paper.
Peel the ripe bananas and mash them in a large mixing bowl using a fork until mostly smooth.
Melt the butter and let it cool slightly. Add the melted butter to the mashed bananas and stir until combined.
Stir in the granulated sugar, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients in two batches, gently folding them together. Do not overmix.
Stir in the Greek yogurt or sour cream to create a smooth batter. If using, gently fold in the chopped walnuts.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 25.1 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 261 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
