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Easy Banana Bread

This Easy Banana Bread transforms overripe bananas into a comforting loaf that is perfect for breakfast or dessert, featuring a warm aroma of banana and cinnamon.
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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: 215
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Swap half for whole wheat for a nuttier taste.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon Optional, for warmth.
Wet Ingredients
  • 1/2 cup unsalted butter, melted and slightly cooled Coconut oil works as a dairy-free swap.
  • 3/4 cup granulated sugar Reduce to 1/2 cup for less sweetness, or use brown sugar for deeper flavors.
  • 2 large eggs Room temperature.
  • 1 teaspoon pure vanilla extract
  • 3 ripe bananas, mashed (about 1 1/2 cups) Overripe with brown spots is best for flavor.
  • 1/2 cup sour cream or plain yogurt Keeps the crumb tender; substitute with applesauce for a lighter option.
Optional Add-ins
  • 1/2 cup chopped walnuts or chocolate chips Try toasted pecans for a richer crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-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 mixing bowl, whisk the melted butter and sugar until glossy. Add the eggs one at a time, whisking until incorporated. Stir in the vanilla.
  4. Mash the bananas with a fork until smooth but still slightly chunky. Stir the mashed banana and sour cream into the butter-sugar mixture until combined.
  5. Fold the dry ingredients into the wet mixture gently, just until no streaks of flour remain.
  6. Fold in the walnuts or chocolate chips if using.
Baking
  1. Pour the batter into the prepared pan and smooth the top. If you like, scatter a few extra chips or a sprinkle of sugar on top.
  2. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

Notes

For variations, try adding toasted pecans and a pinch of nutmeg for a holiday-ready loaf or 3/4 cup dark chocolate chips for a decadent treat. This loaf also freezes well for up to 3 months.