Description
A comforting banana bread made with overripe bananas and walnuts, perfect for cozy mornings or as a sweet treat.
Ingredients
Scale
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3 medium very ripe bananas, mashed (about 1 1/2 cups / 375 g)
- 1/2 cup (120 ml) sour cream or plain yogurt
- 1/2 cup (60 g) chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy (2–3 minutes with a hand mixer).
- Beat in the eggs one at a time, then stir in the vanilla. Scrape down the bowl as needed.
- Mix in the mashed bananas and sour cream until combined.
- Fold the dry ingredients into the wet mixture just until a few streaks of flour remain. Stop mixing once incorporated.
- Fold in the chopped walnuts gently. Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the loaf to cool in the pan for 10–15 minutes, then lift it out using the parchment and cool completely on a wire rack before slicing.
Notes
Use very ripe bananas for the best flavor. Room-temperature eggs and butter emulsify more easily for a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg