Description
A tender and flavorful banana bread made with very ripe bananas, sour cream, and simple pantry ingredients. This foolproof recipe delivers a perfectly moist loaf every time.
Ingredients
Scale
- 3–4 very ripe bananas (about 1½ cups mashed)
- ½ cup unsalted butter, melted (or vegetable oil)
- 1 cup granulated sugar (or brown sugar)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ¼ cup sour cream or Greek yogurt
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mash bananas until mostly smooth.
- Add melted butter, sugar, eggs, and vanilla. Mix until combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gently fold dry ingredients into wet mixture until just combined.
- Fold in sour cream or yogurt to enhance moisture.
- Stir in nuts or chocolate chips if desired.
- Pour batter into prepared pan and smooth the top.
- Bake for 55-65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to a cooling rack and cool at least 20 minutes before slicing.
Notes
- Use very ripe bananas with brown or black peels for maximum sweetness and moisture.
- Do not overmix the batter to prevent dense texture.
- Allow bread to cool completely before slicing for best structure.
- Store at room temperature for up to 3 days or freeze slices for up to 3 months.
- Substitute each egg with ¼ cup applesauce or a flax egg for an egg-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg