4.9 from 84 votes
Banana Bread
This Banana Bread recipe uses very ripe bananas combined with sugar, eggs, vegetable oil, and sour cream to create a moist, tender loaf with a mild cinnamon spice. The batter is beaten well to incorporate air, creating a soft texture. The loaf bakes evenly at a moderate temperature, resulting in a golden crust and soft crumb. Variations such as adding nuts, coconut, or chocolate chips can be made when turning the batter into muffins. This bread is practical for breakfast, snacks, or a casual dessert.
Prep Time
25 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 40 mins
Servings:
12
Calories:
254 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (make it 1 1/4 teaspoons if you love cinnamon!)
- 1/2 teaspoon kosher salt or sea salt
- 1 1/8 cup sugar (1 cup plus 2 tablespoons)
- 2 egg at room temperature, large
- 1/2 cup vegetable oil
- 3 1/2 banana peeled and mashed, about 1 1/3 cups or 340g, very ripe, medium
- 2 tablespoons sour cream (or whole milk yogurt)
- 1 teaspoon vanilla extract
Instructions
- Position a rack in the center of your oven, and preheat to 325°F. Grease a 9x5-inch loaf pan.
- In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.
- Using a stand mixer fitted with the whisk attachment, beat together the sugar and eggs on medium speed for about 5 minutes, or until light and fluffy. If using a hand mixer, beat for 8 minutes. If mixing by hand, whisk for about 10 minutes...or until your arm goes limp and you can’t be bothered anymore.
- After your sugar and eggs have been properly mixed, reduce the mixing speed to low and slowly drizzle in the oil in a thin stream. This should take about 1 minute. This part is hard if you’ve only got a hand whisk, but do your best!
- Add the bananas, sour cream, and vanilla extract. Mix on low speed just until combined.
- Using a rubber spatula, gently fold in the dry ingredients until just incorporated (and there are no visible flour streaks). Avoid overworking the batter. Then fold in any add-ins (no more than ¾ cup total), if using.
- Pour into the loaf pan, and pop it in the center of the oven. Bake for 60-75 minutes, until it’s a deep golden brown and the center springs back when you press it. You can also use an instant read thermometer. It's done when the internal temperature is 200-205F and the thermometer comes out clean. Cool for at least 30 minutes.
- This banana bread is great warm with butter, but in our opinion, it’s even better the next day. Cover, and let it sit on the counter overnight. We have a loaf pan that comes with a lid, so we just put that on. A cake plate with a cover also works well.
Cup of Yum
Notes
- You can transform this banana bread batter into muffins by adding ingredients like chopped walnuts, toasted flaked coconut, or chocolate chips.
- When baking muffins, use paper liners and bake at 400°F for 5 minutes, then reduce to 375°F for about 18 minutes until a toothpick inserted comes out clean.
Nutrition Information
Calories
254kcal
(13%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
28mg
(9%)
Sodium
201mg
(8%)
Potassium
154mg
(3%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
74IU
(1%)
Vitamin C
3mg
(3%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 254
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 201mg | 8% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.