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Old Fashioned Banana Bread

A warm and comforting banana bread recipe perfect for breakfast or as a sweet treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Swap half for whole wheat for a nuttier, healthier option
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon Optional; or use 1/2 teaspoon nutmeg for warmth
Wet Ingredients
  • 1/2 cup unsalted butter, softened Coconut oil works for a dairy-free version
  • 3/4 cup granulated sugar Brown sugar adds molasses depth; try 1/2 cup sugar and 1/4 cup honey for a different sweetness
  • 2 large eggs, room temperature For a vegan swap, use 1/2 cup applesauce plus 1 tablespoon vinegar
  • 1 teaspoon vanilla extract
  • 1 cup very ripe mashed bananas (about 2 to 3 bananas) — the riper, the sweeter and more flavorful
  • 1/2 cup sour cream or plain yogurt For extra tenderness; use dairy-free yogurt if needed
Add-ins
  • 1/2 cup chopped walnuts or pecans Optional, toss with a little flour to keep them from sinking

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment for easy removal.
  2. In a bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a larger bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition, then stir in vanilla.
  4. Stir in the mashed bananas and sour cream or yogurt.
  5. Fold the dry ingredients into the wet until just combined. A few streaks of flour are okay.
  6. Gently fold in walnuts or chocolate chips if using. Sprinkle a few on top for a pretty finish.
Baking
  1. Pour batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick comes out with a few moist crumbs.
Cooling
  1. Let the loaf cool in the pan for 10 minutes, then gently lift it out and cool on a rack. Slice when slightly warm or wait until fully cool for clean slices.

Notes

Wrap the cooled loaf tightly in plastic wrap or keep in an airtight container at room temperature for up to 3 days. To freeze, wrap slices individually and store up to 3 months.