Description
A comforting and easy banana bread recipe perfect for using up overripe bananas. A tender crumb with a caramelized aroma makes this loaf a favorite.
Ingredients
Scale
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 3 medium very ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup (60 ml) sour cream or plain yogurt (optional)
- 1/2 cup (60 g) chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, whisking until smooth; stir in vanilla.
- Fold in mashed bananas and sour cream (if using) until evenly mixed.
- Gently fold the dry ingredients into the wet mixture until just combined. Fold in walnuts or chocolate chips if using.
- Pour batter into the prepared loaf pan and smooth the top. For decoration, sprinkle banana slices or sugar on top.
- Bake for 55–65 minutes, or until a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 10–15 minutes, then transfer to a rack to cool completely before slicing.
Notes
Use very ripe bananas for the sweetest flavor. Store in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg