Classic Banana Bread
User Reviews
4.9
Classic Banana Bread
Description
This Classic Banana Bread recipe balances mashed ripe bananas with sugar and fat from butter (or vegetable oil) to create a moist and flavorful quick bread. Sour cream adds richness and moisture while baking soda provides leavening to yield a tender crumb. Ground cinnamon introduces a subtle warm spice, complementing the bananas. The batter is prepared by mixing wet and dry ingredients separately before combining them gently to avoid overmixing.
The bread is baked in a greased and floured 8.5 x 4.5 inch loaf pan at 350°F on the lower-middle oven rack, which encourages even baking and a golden top crust. The texture is soft with a slightly crisp edge, making it enjoyable fresh or warmed. It pairs well with butter or spreads for breakfast or a comforting snack.
This bread stores well at room temperature for a few days and can be refrigerated or frozen if wrapped properly. It can also be customized by folding in chocolate chips, nuts, or raisins to suit your preferences. Variations using vegetable oil instead of butter have been tested to yield a smooth loaf.
Ingredients
- 1/2 cup unsalted butter or vegetable oil, melted and cooled for ~10 minutes
- 1 cup granulated sugar
- 2 large egg room temperature
- 1 1/4 cup banana ~3-4 small bananas, mashed ripe or over ripe
- 1/4 Heaping cup sour cream room temperature
- 2 tsp. vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1/2 tsp. ground cinnamon
Instructions
- Preheat the oven to 350°F. Be sure to adjust the oven rack to the lower-middle position.
- Grease the pan: Grease a 8.5 x 4.5 inch light colored loaf pan with softened butter. Evenly spread a thin layer of butter over the interior surface of the loaf pan. Be sure to cover the bottom and sides, including the corners. Add a tablespoon or two of all-purpose flour to the pan. Tilt and rotate the pan, tapping it gently, to distribute the flour evenly across the greased surface. The flour will stick to the butter, creating a light, floury coating. Hold the greased and floured pan upside down over the sink or a trash can to allow any excess flour to fall out. Gently tap the pan to help remove loose flour.
- Melt the butter in a microwave safe bowl in 30 second intervals until fully melted. Be sure to cover it so it doesn't splatter. Set melted butter aside to cool for ~10 minutes. Then add in the sugar.
- Whisk the melted butter and sugar together in a medium sized mixing bowl for 1-2 minutes. It should look like a paste.
- Add in the eggs, 1 at a time, whisk until mixed.
- Then add in the mashed bananas, sour cream, and vanilla extract.
- Sift in the dry ingredients and mix with a rubber spatula just until combined. Do not over mix.
- Pour into the prepared pan, smoothing out the top. Bake 60-65 minutes or until a toothpick inserted into the middle comes out clean. The batter will appear set and the tops will be golden brown.
- Cool in pan on a wire rack for ~30 minutes. Release/tap bread out of pan. Cool completely before slicing. Slice and enjoy! (I love popping a slice in the microwave for 10-15 seconds then topping with butter!)
Notes
- Store banana bread tightly wrapped at room temperature for 2-3 days or refrigerate up to one week.
- Freeze tightly wrapped banana bread for 2-3 months to preserve freshness.
- Use an 8.5 x 4.5 inch loaf pan; a 9x5 inch pan works but may require about 55 minutes baking time.
- Add optional mix-ins like chocolate chips, walnuts, or raisins to the batter before baking.
- Vegetable oil (melted and cooled) can replace butter for a different texture while maintaining loaf quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 279kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 65mg | 22% |
| Sodium | 344mg | 14% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
