Banana Bread
A classic treat that combines the sweetness of ripe bananas with a delightful, moist texture, perfect for any time of the day.
Ingredients
Wet Ingredients
- ½ cup butter (1 stick, softened) Softened butter for easier mixing.
- ½ cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs Room temperature for best results.
- 2 teaspoons vanilla extract
- 1 cup mashed ripe banana (about 9 ounces, or 2 and 1/2 medium bananas) Use very ripe bananas for maximum sweetness.
- ½ cup sour cream Add for moisture.
Dry Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- ½ cup old fashioned oats (blended into a powder) Blend until a fine powder.
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon cinnamon (optional) For extra flavor.
- ⅛ teaspoon nutmeg (optional) For added warmth.
- ⅛ teaspoon cloves (optional) For additional spice.
Optional Add-ins
- ½ to ¾ cup toasted pecans or walnuts (optional) Toast before adding for better flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper.
- If using nuts, toast them on a dry baking sheet in the oven for 5-7 minutes until fragrant and let cool.
Mixing
- In a large bowl, beat the softened butter until smooth. Add brown and granulated sugars, cream together for about 2 minutes until fluffy.
- Add eggs and vanilla extract; beat until well combined.
- Mash the bananas until you have 1 cup. Fold the banana puree into the butter mixture until well combined.
- Add 1 cup of flour without mixing. Blend the oats into a powder and add to the bowl without stirring.
- Use a small spoon to mix baking soda, baking powder, and salt with the flour to avoid clumps.
- Add optional spices. Stir dry ingredients into the wet mixture until just combined.
- Fold in the sour cream and if using, chopped nuts.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake at 350°F for 55-65 minutes. Check with a toothpick; it should come out clean or with moist crumbs.
- Allow the bread to cool in the pan for 20 minutes, then transfer to a cooling rack.
Serving
- Slice and enjoy warm, ideally with a pat of butter.
Notes
Store covered on the counter for up to 2 days. Refrigerate leftovers. Wrap in foil or plastic wrap for freezing.