Description
This classic banana bread recipe is moist, flavorful, and easy to make. Ripe bananas are combined with simple pantry ingredients to create a sweet, tender loaf perfect for breakfast, snacks, or dessert. With a hint of vanilla and the richness of sour cream and butter, this banana bread yields a soft crumb and golden crust.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3 to 4 ripe bananas (mashed)
- 3/4 cup granulated sugar
- 2 large eggs
- 6 tablespoons unsalted butter (melted)
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to warm up while you prepare the batter. Grease or line an 8½ x 4½ inch loaf pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Mash bananas: In a large bowl, use a fork or potato masher to mash the ripe bananas until smooth, creating a creamy base for the batter.
- Add wet ingredients: Stir the sugar, eggs, melted butter, sour cream, and vanilla extract into the mashed bananas until well combined. This mixture will help provide moisture and richness to the bread.
- Combine wet and dry: Gently fold the dry ingredients into the banana mixture just until incorporated. Avoid overmixing to keep the bread tender and light.
- Prepare for baking: Pour the batter into the prepared loaf pan, smoothing the top evenly to ensure an even bake.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready.
- Cool: Let the banana bread cool in the pan for at least 15 minutes to set, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas with brown spots for the best natural sweetness and flavor.
- Do not overmix the batter; it can make the bread dense and tough.
- You can add nuts or chocolate chips for extra texture and taste if desired.
- Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing banana bread slices is possible; wrap tightly in plastic wrap and freeze for up to 2 months.
