Queen Valley Banana Bread
Indulge in the classic comfort of Queen Valley Banana Bread, a moist and flavorful treat that’s perfect for any occasion. Made with three ripe bananas for natural sweetness, a blend of granulated and brown sugars for depth, and a touch of ground cinnamon for warmth, this recipe strikes the ideal balance of sweetness and spice. The addition of yogurt or sour cream ensures a tender crumb, while optional mix-ins like chopped walnuts or chocolate chips add delightful texture and richness. Ready in just over an hour, this easy banana bread is a crowd-pleaser for breakfast, snacking, or dessert. Serve it fresh from the oven or enjoy it toasted with a pat of butter—the ultimate indulgence. Keywords: moist banana bread, quick banana bread recipe, best banana bread.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 115 grams unsalted butter
- 150 grams granulated sugar
- 50 grams brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 60 grams plain yogurt or sour cream
- 60 grams chopped walnuts (optional)
- 60 grams chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Set aside.
Melt the unsalted butter and let it cool slightly. Add butter, granulated sugar, and brown sugar to the mashed bananas. Whisk until well combined.
Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix just until there are no streaks of flour—do not overmix.
Gently fold in the yogurt or sour cream to ensure the bread remains moist. If using, also fold in chopped walnuts or chocolate chips.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
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.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 527.7 g | 192% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 284.4 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 320 mg | 25% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2250 mg | 48% | |
*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.
