Description

This classic Banana Bread recipe delivers a moist, flavorful loaf bursting with ripe bananas and a tender crumb. Perfect for breakfast, snacks, or dessert, it combines simple ingredients like butter, sugar, eggs, and sour cream with mashed bananas and optional walnuts for added texture. Baked to golden perfection, this easy-to-make bread is sure to become a family favorite.

Ingredients

Scale

Wet Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 ripe bananas, mashed

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Optional Add-ins

1/2 cup chopped walnuts

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract for flavor.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined to avoid overmixing which can make the bread tough.
Add Bananas and Sour Cream: Gently fold in the sour cream and mashed ripe bananas, along with the optional chopped walnuts for extra texture and nutty flavor.
Prepare for Baking: Pour the batter into the greased loaf pan and smooth the surface evenly for uniform baking.
Bake: Bake in the preheated oven for 60-65 minutes or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to preserve its moist texture.

Notes

For a dairy-free version, substitute butter with coconut oil and sour cream with a plant-based yogurt.
Overripe bananas work best for maximum sweetness and flavor.
You can add chocolate chips or dried fruit instead of walnuts for variation.
Store banana bread wrapped in plastic or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing banana bread slices individually wrapped extends shelf life up to 3 months.