Description
This Rich Banana Bread is ultra-moist, packed with banana flavor, and just the right amount of sweetness. It’s a classic comfort recipe perfect for breakfast, dessert, or a midday snack.
Ingredients
Units
Scale
Serves 8-10
- For the banana bread:
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 3 large ripe bananas, mashed (about 1 1/2 cups or 360 g)
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) sour cream or plain yogurt
- 1/2 cup (80 g) chopped nuts or chocolate chips (optional)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
- Cream the butter and sugar:
- In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the wet ingredients:
- Beat in the eggs, one at a time, until fully incorporated. Stir in the mashed bananas, vanilla extract, and sour cream or yogurt.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Gently fold in the nuts or chocolate chips, if using.
- Bake the bread:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve:
- Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- For extra flavor, sprinkle a little brown sugar or cinnamon on top of the batter before baking.
- You can freeze banana bread for up to 3 months. Wrap it tightly in plastic wrap and store in an airtight container.
- If your bananas are not ripe enough, roast them in the oven at 300°F (150°C) for 15 minutes to intensify their sweetness.