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Old Fashioned Banana Bread

A classic, comforting banana bread that transforms overripe bananas into a moist and flavorful loaf, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Swap half with whole wheat for a nuttier option.
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 1 teaspoon ground cinnamon Optional, but adds warm aroma.
Wet Ingredients
  • 0.5 cups unsalted butter, melted and slightly cooled Can swap for coconut oil for a dairy-free loaf.
  • 0.75 cups brown sugar, packed Use coconut sugar for a less refined sweetener.
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 bananas very ripe, mashed (about 1 1/2 cups) Blacked-spotted bananas are perfect.
  • 0.5 cups sour cream or plain yogurt For a lighter loaf, use applesauce.
Additions
  • 0.5 cups chopped walnuts or pecans Optional; substitute chocolate chips for an indulgent dessert.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
  3. In a large bowl, whisk the melted butter and brown sugar until smooth. Add eggs one at a time, beating briefly after each addition.
  4. Stir in the banana mash, vanilla, and sour cream until silky.
  5. Fold the dry ingredients into the wet mixture gently with a spatula; do not overmix.
  6. Fold in nuts or chocolate chips if using. Spoon the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  2. Cool in the pan for 10 minutes, then lift the loaf out using the parchment and cool completely on a wire rack before slicing.

Notes

Store tightly wrapped or in an airtight container for up to 3 days at room temperature. Keeps in the fridge for up to 7 days, bring to room temperature before serving for best texture. Can be frozen for up to 3 months.