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Banana Bread

This comforting and easy banana bread recipe combines the delightful flavors of ripe bananas and butter, resulting in a tender loaf 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
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour Substitute 1 cup whole wheat for a heartier, healthy option
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon Optional — toast beforehand for more depth
Wet Ingredients
  • 0.5 cups unsalted butter, melted and slightly cooled Swap with coconut oil for a dairy-free twist
  • 0.75 cups granulated sugar Or 1/2 cup honey for a more natural sweetness
  • 2 large eggs, room temperature
  • 3 ripe bananas, well mashed The browner they are, the more flavor
  • 1 teaspoon vanilla extract
  • 0.5 cups sour cream or Greek yogurt Use dairy-free yogurt to keep it vegan-friendly
Add-ins (optional)
  • 0.5 cups chopped walnuts or pecans Optional — toasted for nuttier aroma
  • 0.5 cups chocolate chips or raisins Optional; makes it an indulgent dessert or a nostalgic snack

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk the melted butter and sugar until glossy. Add the eggs one at a time, whisking until combined.
  4. Mash the bananas in a separate bowl until very smooth; stir in the vanilla and sour cream or Greek yogurt.
  5. Fold the banana mixture into the butter-sugar-egg mixture.
  6. Sprinkle the dry ingredients over the wet mixture and fold gently until just combined — do not overmix.
  7. Fold in nuts or chocolate chips if using, leaving a few for the top.
  8. Pour batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve this banana bread sliced thick with butter or alongside yogurt and berries for a wholesome breakfast. Great for potlucks and easy to store or freeze.