Banana Bread

Banana bread is a beloved classic, cherished for its moist texture and comforting flavor. This recipe transforms simple ingredients into a delightful treat that’s perfect for any occasion. With ripe bananas, a touch of sour cream, and warm vanilla, this homemade banana bread will fill your home with irresistible aromas and satisfy your craving for something sweet and comforting.


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup brown sugar
  • ¾ cup unsalted butter, softened
  • 2 large eggs
  • 2 ½ cups mashed ripe bananas (about 4-5 bananas)
  • 1 teaspoon vanilla extract
  • ½ cup sour cream


  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Add Eggs and Bananas: Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract until well combined.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
  6. Fold in Sour Cream: Gently fold in the sour cream until evenly incorporated into the batter.
  7. Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool and Serve: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  9. Slice and Enjoy: Slice and enjoy your delicious homemade Banana Bread! You can store any leftovers in an airtight container for freshness.
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  • Use ripe bananas for the best flavor. The riper, the better!
  • Don’t overmix the batter to avoid a dense texture. Mix until the ingredients are just combined.
  • Adding sour cream adds moisture and richness to the banana bread, resulting in a tender crumb.
  • For extra flavor, you can add a handful of nuts or chocolate chips to the batter before baking.

Indulge in the warmth and comfort of homemade banana bread with this simple yet delightful recipe. Whether enjoyed for breakfast, as a snack, or dessert, its irresistible flavor and moist texture will keep you coming back for more. Share it with loved ones or savor it all to yourself – either way, it’s sure to bring joy to your taste buds and warmth to your heart.

  1. Can I use whole wheat flour instead of all-purpose flour?
  • Yes, you can substitute whole wheat flour for all-purpose flour in this banana bread recipe. However, keep in mind that whole wheat flour tends to absorb more moisture and can result in a denser texture. To counteract this, you may need to adjust the amount of liquid ingredients or add a bit more moisture, such as additional mashed bananas or a touch of milk. Experiment with the proportions to achieve the desired texture and flavor.
  1. How do I know when the bananas are ripe enough to use?
  • Ripe bananas are essential for the best flavor and texture in banana bread. Look for bananas that are fully yellow with brown speckles or patches on the skin. The riper the bananas, the sweeter and more flavorful they will be. Overripe bananas with completely brown skins are perfect for banana bread as they are softer and easier to mash, resulting in a moist and tender loaf. If your bananas are not yet ripe enough, you can speed up the ripening process by placing them in a paper bag for a day or two.
  1. Can I freeze banana bread for later use?
  • Yes, you can freeze banana bread to enjoy it later. Once the bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. Then, place it in a freezer-safe bag or container and store it in the freezer for up to three months. When you’re ready to enjoy it, simply thaw the banana bread at room temperature or warm it in the microwave or oven for a few minutes until heated through. Freezing can slightly alter the texture of the bread, but it will still be delicious and moist.
  1. Can I make substitutions for the sour cream?
  • Yes, you can make substitutions for sour cream if you don’t have it on hand or prefer alternative ingredients. Greek yogurt is an excellent substitute for sour cream in baking recipes like banana bread. It provides similar moisture and tanginess to the batter, resulting in a tender and flavorful loaf. You can use an equal amount of Greek yogurt as a replacement for sour cream in this recipe. Alternatively, you can also use buttermilk or plain yogurt with good results. Experiment with different substitutions to find the option that best suits your taste preferences and dietary needs.
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