Go Back

Easy Old Fashioned Banana Bread

A warm, cozy loaf of banana bread made with ripe bananas, brown sugar, and cinnamon, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Can swap half for whole wheat for a nuttier option.
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 1 teaspoon ground cinnamon Toast before measuring for extra depth.
  • a pinch nutmeg Optional.
Wet Ingredients
  • 0.5 cups unsalted butter, melted and slightly cooled Coconut oil makes a dairy-free swap.
  • 1 cups granulated sugar Use brown sugar or coconut sugar for a deeper flavor.
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 very ripe bananas, mashed (about 1 1/4 to 1 1/2 cups)
  • 0.5 cups sour cream or plain yogurt Applesauce works for a healthier option.
Optional Add-ins
  • 0.5 cups chopped walnuts or pecans Optional.
  • 0.75 cups dark chocolate chips For an indulgent dessert.
  • 0.5 cups dried cranberries For a festive twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg if using. Set aside.
  3. In a large bowl, whisk the melted butter with the sugar until glossy. Add the eggs one at a time, whisking until smooth; stir in the vanilla.
  4. Stir in the mashed bananas and sour cream or yogurt until combined.
  5. Gently fold the dry ingredients into the wet mixture with a spatula until no large streaks of flour remain. Fold in nuts or chocolate chips if using.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle additional nuts or a light dusting of cinnamon sugar on top.
  2. Bake for 55 to 65 minutes, until a toothpick comes out with a few moist crumbs but no raw batter. The top should be golden and slightly domed.
  3. Cool in the pan for 10 minutes, then use the parchment overhang to lift the loaf onto a wire rack. Let cool at least 30 minutes before slicing.

Notes

For storage, keep wrapped in plastic wrap or stored in an airtight container for up to 3 days at room temperature, up to 5 days in the refrigerator, or freeze slices tightly for up to 3 months.