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Old Fashioned Banana Bread

A warm and comforting banana bread that brings nostalgia with every slice, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour (swap half for whole wheat for a heartier option)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon (optional: add 1/4 teaspoon nutmeg for warmth)
Wet Ingredients
  • 1/2 cup unsalted butter, melted and slightly cooled (for nuttier notes, brown the butter)
  • 3/4 cup granulated sugar (or 1/2 cup sugar and 1/4 cup maple syrup for depth)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, mashed (the riper, the sweeter and more flavorful)
  • 1/2 cup sour cream or plain yogurt (substitute applesauce for lower fat)
Optional Add-ins
  • 1/2 cup chopped walnuts or pecans (optional: chocolate chips for an indulgent dessert twist)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment for a clean lift.
  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 eggs one at a time, whisking to incorporate. Stir in the vanilla.
  4. Fold in the mashed bananas and sour cream.
Mixing and Baking
  1. Gently fold the dry ingredients into the wet until just combined.
  2. Fold in nuts or chocolate chips if using.
  3. Pour batter into the prepared loaf pan and smooth the top.
  4. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cooling
  1. 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

For a gluten-free loaf, use a 1:1 gluten-free flour blend and add an extra egg for structure. For a dairy-free version, swap butter for coconut oil and use a dairy-free yogurt.