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Best Banana Bread

A cozy and moist banana bread made with overripe bananas, perfect for breakfast, dessert, or a quick snack.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup granulated sugar swap for coconut sugar for a richer sweetness
  • 1/2 cup unsalted butter, melted can use melted coconut oil for a dairy-free option
  • 2 large eggs, room temperature applesauce works for egg-free baking
  • 1 cup mashed ripe bananas about 2 to 3 bananas; the riper, the better
  • 1/4 cup sour cream or plain yogurt for a lighter loaf, use buttermilk
  • 1 teaspoon pure vanilla extract amplifies the banana’s warmth
Dry Ingredients
  • 1 1/2 cups all-purpose flour whole wheat pastry flour makes this slightly healthier
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt balances sweetness
  • 1 teaspoon ground cinnamon optional; toast lightly for extra aroma
Optional Add-ins
  • 1/2 cup chopped walnuts or pecans or mix in chocolate chips for an indulgent dessert twist

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment for an easy lift.
  2. In a large bowl, whisk together the melted butter and sugar until glossy and slightly thickened.
  3. Beat in the eggs one at a time, then stir in the mashed bananas, sour cream, and vanilla until just combined.
  4. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Fold the dry ingredients into the wet mixture with a spatula until you no longer see streaks of flour.
  6. Pour the batter into your prepared loaf pan, smoothing the top.
Baking
  1. Bake for 55 to 65 minutes, rotating the pan halfway through, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  2. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store banana bread wrapped tightly at room temperature for up to 3 days. Refrigerate for 5 to 7 days and freeze for up to 3 months. Warm slices before serving.