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Easy Banana Bread

A cozy and simple recipe that transforms overripe bananas into a tender, moist bread that's perfect for breakfast, dessert, or special occasions.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups 1 3/4 cups all-purpose flour Can swap for half whole wheat for a healthier option.
  • 1 teaspoon 1 teaspoon baking soda
  • 0.5 teaspoon 1/2 teaspoon salt
  • 1 teaspoon 1 teaspoon ground cinnamon Optional — boosts warmth and aroma.
Wet Ingredients
  • 0.5 cups 1/2 cup unsalted butter, melted and slightly cooled Coconut oil works for a dairy-free twist.
  • 0.75 cups 3/4 cup granulated sugar Reduce to 1/2 cup for a less sweet loaf or try coconut sugar.
  • 2 large 2 large eggs, beaten
  • 1 teaspoon 1 teaspoon vanilla extract
  • 3 pieces 3 very ripe bananas, mashed (about 1 1/2 cups) The riper the bananas, the sweeter and more fragrant the bread.
  • 0.5 cups 1/2 cup sour cream or plain yogurt Keeps the bread supremely moist; use applesauce for a lower-fat swap.
Optional Ingredients
  • 0.5 cups 1/2 cup chopped walnuts or pecans Optional — for crunch, or stir in chocolate chips for an indulgent dessert.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment for an easy lift-out.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk the melted butter and sugar until glossy. Add the beaten eggs and vanilla, and whisk until smooth.
  4. Mash the bananas in a separate bowl with a fork until almost lump-free.
  5. Stir the mashed bananas and sour cream (or yogurt) into the wet mixture.
  6. Gently fold the dry ingredients into the wet with a spatula until just combined.
  7. Fold in nuts or chocolate chips, if using.
  8. Pour the batter into your prepared loaf pan and smooth the top.
Baking
  1. Bake for 55–65 minutes, or until a toothpick in the center comes out with a few moist crumbs attached.
  2. Cool in the pan for 10 minutes, then lift the loaf onto a wire rack to cool completely.

Notes

For gluten-free, substitute a 1-to-1 gluten-free flour blend and add a tablespoon of xanthan gum if your blend lacks it. Swap nuts for seeds to accommodate allergies.