The Very Very Best Banana Bread You Will Ever Bake
Get ready to elevate your baking game with *The Very Very Best Banana Bread You Will Ever Bake*—a perfectly moist and flavorful classic that will have your kitchen smelling heavenly. This recipe highlights rich, ripe bananas (the riper, the better!) blended with creamy melted butter, just the right balance of granulated and brown sugar for caramel-like sweetness, and a hint of warm cinnamon spice. A touch of sour cream or Greek yogurt ensures every bite stays tender and luscious, while optional additions like chopped walnuts or chocolate chips let you customize each loaf to perfection. With minimal prep time and easy-to-follow steps, this foolproof banana bread recipe bakes to golden-brown perfection in just an hour. Serve slices warm with a pat of butter, and enjoy a comforting treat any time of day!
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Recipe Information
Ingredients
- 4 pieces ripe bananas (about 4 medium-sized)
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup sour cream or plain Greek yogurt
- 0.5 cup chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray and line the bottom with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and lump-free.
Add the melted butter, granulated sugar, and brown sugar to the mashed bananas. Whisk until well combined.
Mix in the eggs, one at a time, followed by the vanilla extract. Continue whisking until the mixture is smooth.
In a separate bowl, combine the all-purpose flour, baking soda, salt, and ground cinnamon. Stir to evenly distribute the dry ingredients.
Gradually add the dry ingredients to the wet banana mixture, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing to prevent a dense texture.
Fold in the sour cream or plain Greek yogurt, as well as the chopped walnuts or chocolate chips if using, until evenly distributed.
Pour the batter 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 or with a few moist crumbs.
Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 26.2 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 253 mg | 5% | |
*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.
