Bunches of Bananas Bread
Indulge in the ultimate banana bread experience with this "Bunches of Bananas Bread" recipe! Packed with the natural sweetness of four ripe bananas, this moist and tender loaf features hints of cinnamon and an optional crunch of walnuts or a decadent burst of chocolate chips. Balanced with creamy Greek yogurt or sour cream, it stays irresistibly soft and flavorful. Perfect for breakfast, a snack, or dessert, this easy-to-make banana bread comes together in just 15 minutes of prep time and bakes to golden perfection in under an hour. Whether you're looking for a comforting classic or a versatile recipe with customizable mix-ins, "Bunches of Bananas Bread" will become your go-to treat for using up overripe bananas.
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Recipe Information
Ingredients
- 4 large ripe bananas
- 115 grams unsalted butter
- 150 grams granulated sugar
- 50 grams light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
- 60 grams plain Greek yogurt or sour cream
- 100 grams chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easy removal.
Peel the ripe bananas and mash them thoroughly with a fork or potato masher in a large mixing bowl until smooth. Set aside.
In a separate bowl, melt the unsalted butter. Add the granulated sugar and light brown sugar to the melted butter and whisk until well combined and creamy.
Add the eggs, one at a time, to the butter-sugar mixture, whisking well after each addition. Stir in the vanilla extract.
Pour the wet ingredients into the bowl with the mashed bananas and mix until combined.
In another bowl, sift together the all-purpose flour, baking soda, salt, and cinnamon. Gradually fold the dry ingredients into the banana mixture, mixing gently until no streaks of flour remain.
Fold in the Greek yogurt or sour cream to keep the batter moist. If using walnuts or chocolate chips, gently fold them in at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan on the counter a few times to remove air bubbles.
Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.8 g | 229% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2641 mg | 115% | |
| Total Carbohydrate | 534.1 g | 194% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 273.1 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 333 mg | 26% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2960 mg | 63% | |
*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.
