Description

This classic Banana Bread recipe offers a moist, tender loaf bursting with rich banana flavor and optional hints of walnuts or chocolate chips. Perfect for breakfast, a snack, or dessert, it’s easy to make with simple pantry ingredients and delivers a deliciously comforting treat with every bite.

Ingredients

Scale

Wet Ingredients

3 very ripe bananas, mashed (about 1 1/2 cups)
1/2 cup (115 g) unsalted butter, melted
3/4 cup (150 g) packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream or plain yogurt (optional)

Dry Ingredients

1 1/2 cups (190 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt

Optional Add-ins

1/2 cup chopped walnuts or chocolate chips

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to ensure easy removal of the bread once baked.
Mash Bananas: In a large bowl, mash the 3 very ripe bananas with a fork until mostly smooth, leaving some small lumps for texture.
Mix Butter and Sugar: Melt the 1/2 cup unsalted butter and allow it to cool slightly. Stir in 3/4 cup packed brown sugar until mostly dissolved. Whisk in 2 room temperature eggs and 1 teaspoon vanilla extract carefully to avoid scrambling the eggs.
Add Bananas and Sour Cream: Incorporate the mashed bananas into the wet mixture and stir to combine. If using, fold in 1/2 cup sour cream or plain yogurt to add moisture and richness.
Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt to remove lumps.
Mix Batter: Gently fold the dry ingredients into the wet ingredients with a spatula just until combined, taking care not to overmix to keep the bread tender. If using walnuts or chocolate chips, fold in 1/2 cup now.
Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top. Optionally, sprinkle a few extra nuts or chocolate chips on top for a decorative finish.
Bake: Bake for 50 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Start checking at 50 minutes and cover loosely with foil if the top browns too quickly.
Cool: Allow the loaf to cool in the pan for 10 to 15 minutes. Then, use the parchment paper to lift it out and transfer onto a cooling rack. Slice warm for a gooey texture or fully cool for neater slices.
Tips for Best Results: Use very ripe, spotty bananas for optimal flavor. Measure flour by spooning and leveling rather than scooping to avoid excess flour. Ensure eggs are room temperature and melted butter is cooled before mixing to achieve a smooth batter. Underbaked slices can be warmed briefly in a toaster to refresh their freshly baked taste.

Notes

Use very ripe bananas with lots of brown spots for the best natural sweetness and flavor.
Measuring flour correctly by spooning and leveling prevents dense bread due to too much flour.
Melted butter should be cooled before mixing with eggs to avoid scrambling.
Sour cream or yogurt adds moisture and slight tang but is optional depending on desired texture.
You can substitute walnuts with chocolate chips or omit both for a classic plain banana bread.
If the bread top browns too quickly during baking, tent loosely with foil to prevent burning.
Leftover bread slices can be warmed in a toaster or oven for a fresh-baked taste.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Baking, Snack, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 1/12 of loaf)
Calories: 220 kcal
Sugar: 14 g
Sodium: 180 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 55 mg

Keywords: banana bread, homemade banana bread, easy banana bread recipe, moist banana bread, walnut banana bread, chocolate chip banana bread, quick bread