Very Vanilla Banana Bread
Indulge in the heavenly aroma and rich flavor of Very Vanilla Banana Bread, a true treat for banana bread lovers and vanilla enthusiasts alike. This moist and tender loaf is elevated with the luxurious infusion of pure vanilla extract and seeds scraped straight from a vanilla bean pod, creating a double dose of aromatic sweetness. Made with three ripe bananas, sour cream or Greek yogurt for extra moisture, and the option to stir in chopped walnuts or chocolate chips, this recipe delivers a perfectly balanced sweetness and fluffy texture. Ready in just 15 minutes of prep time and baked to golden perfection in under an hour, this easy homemade banana bread is ideal for breakfast, dessert, or a comforting snack. Whether enjoyed warm from the oven or as slices for meal prep, this vanilla banana bread will quickly become a family favorite.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.75 cup granulated sugar
- 0.25 cup packed light brown sugar
- 2 pieces large eggs
- 1.5 tablespoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup sour cream or plain Greek yogurt
- 1 pod vanilla beans, seeds scraped
- 0.75 cup optional chopped walnuts or chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray. You can also line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas thoroughly using a fork or a potato masher until smooth.
Add the melted butter, granulated sugar, and brown sugar to the mashed bananas and stir until well combined.
Whisk in the eggs one at a time, mixing well after each addition, followed by the pure vanilla extract and the seeds scraped from one vanilla bean pod for an extra boost of vanilla flavor.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring they are evenly combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
Fold in the sour cream or Greek yogurt to create a moist batter. At this point, you can also gently fold in chopped walnuts or chocolate chips if using.
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 of the loaf comes out clean. If the top starts to brown too quickly, tent the loaf with a piece of aluminum foil halfway through baking.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 32.5 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 301 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.
