Classic Banana Bread

A comforting and versatile loaf of banana bread, perfect for any occasion, whether it's a breakfast treat or a festive dessert.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 10 slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 210

Dry Ingredients

1.5 cups all-purpose flour Swap half for whole wheat pastry flour for a healthy option
1 teaspoon baking soda
0.5 teaspoon fine sea salt

Wet Ingredients

0.5 cups unsalted butter, melted and slightly cooled Or use coconut oil for a dairy-free version
0.75 cups brown sugar Reduce to 1/2 cup for less sweetness, or use maple syrup for a different flavor profile
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup mashed ripe bananas About 2 to 3 medium bananas; the riper, the better
0.5 cups sour cream or plain yogurt Substitute with buttermilk for extra tenderness

Optional Add-Ins

0.5 cups chopped walnuts, chocolate chips, or dried fruit For festive or indulgent variations

Preparation

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, whisk the melted butter and brown sugar until glossy. Add eggs one at a time, whisking to incorporate after each addition. Stir in vanilla.
Mix in the mashed bananas and sour cream. The batter will smell sweet and comforting.
Fold the dry ingredients into the wet mixture until just combined. Gently fold in any optional add-ins.
Pour the batter into the prepared pan and smooth the top. Sprinkle with nuts or a dusting of brown sugar if desired.

Baking

Bake for 55–65 minutes, rotating halfway through. Test doneness with a toothpick.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Store at room temperature for up to 3 days, or refrigerate for up to a week. This loaf can be frozen for up to 3 months.