Easy Banana Bread
Updated March 28, 2024
- Total Time
- 1 hour 25 minutes
- Prep Time
- 20 minutes
- Cook Time
- 65 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Nonstick spray, for greasing
- 2large eggs
- 1¾cups mashed bananas (about 4 medium ripe bananas)
- ½cup/115 grams unsalted butter (1 stick), melted and slightly cooled
- ¾cup/165 grams light brown sugar, packed
- 1teaspoon vanilla extract
- ¼cup/57 grams sour cream
- 2cups/256 grams all-purpose flour
- 1teaspoon baking soda
- ½teaspoon kosher salt (such as Diamond Kosher)
- ½teaspoon ground cinnamon
Preparation
- Step 1
Heat the oven to 350 degrees. Grease an 8- or 9-inch loaf pan with nonstick spray and line the bottom with parchment paper.
- Step 2
In a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth (a few lumps of banana are OK). Stir in the sour cream.
- Step 3
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
- Step 4
Add the dry ingredients to the wet ingredients and mix just until the flour is fully incorporated, making sure to scrape the bottom of the bowl.
- Step 5
Transfer the batter to the prepared pan, smoothing the surface into an even layer with a spatula, and bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Step 6
Cool for 20 minutes in the pan. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Peel off the parchment paper before slicing. Serve warm or at room temperature. Banana bread will keep for up to 3 days, covered, at room temperature.
Private Notes
Comments
You don't need all that butter, just use 1/2 cup of plain Greek yogurt, I also use one cup of whole wheat or spelt flour and 3/4 of a cup of organic rice flour..
This is almost exactly the recipe I have used for decades. I add a bit of orange oil or essence, as well as some dried orange peel and pecans. These additions make the loaf, a bit more savory and crunchy from the nuts.
Banana bread makes wonderful French toast. Leaned the trick while visiting the Caribbean one year.
I usually look up a recipe and use the first one, but I won't do that again. I love this recipe the bread was soft and moist. I added walnuts and chocolate chips.
We increased the amount of banana to 2 cups (5 overripe bananas) and it turned out very well! The banana bread was very moist and kept well.
I just made it and sadly I was missing yogurt, so instead I used 1/4 of kefir, turned out great. At around 30 minutes I drew down the temperature to 160 C° and cooked it for another 25 minutes, after I turned off the oven and placed the bread on the lowest part of the oven while it cooled down for 30 minutes, took it out and sliced. Super moist, perfectly sweet and it puffed up so nicely