This classic moist banana bread recipe is a timeless favorite that's easy to make and deliciously satisfying. Perfect for using up ripe bananas, it yields a soft, tender crumb with just the right amount of sweetness and a subtle banana flavor. Whether for breakfast, a snack, or dessert, this banana bread is sure to please.
Ingredients
1 ½ cups (190g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
3 ripe bananas, mashed
1 teaspoon vanilla extract
½ cup (120ml) sour cream or plain yogurt (optional for extra moisture)
Directions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the mashed bananas and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
If using, fold in the sour cream or yogurt to add extra moisture.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Nutrients (per serving, approximate)
Calories: 250
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 36g
Fiber: 2g
Sugars: 20g
Protein: 4g
Sodium: 250mg