Classic Banana Bread
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
1 hr
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Total Time
1 hr 20 mins
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Servings
10 slices
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Calories
302 kcal
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Cuisine
North American, American
Classic Banana Bread
Description
The Classic Banana Bread recipe uses ripe bananas mashed to varying textures blended with butter and dark brown sugar for a rich base. Sour cream adds moisture and tenderness. Eggs and vanilla extract add binding and aroma. Dry ingredients include all-purpose flour, baking soda and powder for leavening, and warm spices cinnamon and nutmeg which complement the banana’s natural sweetness.
The batter includes chopped walnuts folded in to contribute texture contrast and a nutty flavor. Careful mixing -- folding the dry ingredients in just until combined -- keeps the crumb soft rather than rubbery. The bread bakes in a loaf pan and can be decorated with extra nuts, sliced bananas, or a sprinkle of sugar for a visually appealing crust.
This banana bread stores well in airtight containers and can be refrigerated for up to a week or frozen for months. Using parchment paper for the loaf pan simplifies removal. Substitutions include pecans for walnuts or chocolate chips for a different flavor profile. Adding coffee extract can deepen the taste complexity.
Ingredients
- 300 g banana about 3 bananas, 1 ½ cups, overripe
- 90 g butter softened, or melted and cooled 6 tbsp, unsalted
- 150 g dark brown sugar ¾ cup
- ½ tsp salt
- 60 g sour cream ¼ cup
- 2 egg room temperature, large
- 2 tsp vanilla extract
- 250 g all-purpose flour 2 cups, measured by spoon and level method
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- 115 g walnuts roughly chopped, about 1 cup
To decorate
- nuts extra, chopped
- granulated sugar or raw sugar
- 1 banana sliced into ½ inch slices or sliced lengthwise
Instructions
- Preheat oven to 350°F /180°C. Prepare a 9 x 5 inch loaf pan by buttering and flouring it, or line it with parchment paper. Set aside.
- Place the peeled bananas in a bowl and then mash the bananas using a fork. The mixture can be smooth or chunky. Set aside.
- Whisk the butter, sugar, and salt together until you have a smooth mixture.
- Add the sour cream and whisk it in until well mixed.
- Mix in the mashed bananas.
- Add the eggs and vanilla extract, and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg (these are the dry ingredients).
- Add the dry ingredients to the wet ingredients in two additions, and fold them in until just combined.
- Add the walnuts before all the flour is incorporated into the batter, and fold it in until all the flour is combined. Do NOT overmix the batter as it can yield a rubbery texture to your banana bread.
- Scrape the batter into the prepared loaf pan, and spread until it’s even on the surface.
- Sprinkle some (or extra) chopped nuts on top along with a sprinkle of raw sugar (optional).
- OR place the sliced bananas on top (optional).
- Place the loaf pan in the preheated oven and bake for 60 - 70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove the pan from the oven and let it cool for a few minutes. Turn the loaf out onto a cooling wire rack, and let it cool further.
- Serve warm or at room temperature. You can also toast room temperature or cold banana bread slices.
Notes
- Store completely cooled banana bread in an airtight container with a paper towel underneath to prevent sogginess; lasts 5-7 days refrigerated or 3-4 days at room temperature.
- Freeze wrapped banana bread (sliced) up to 2-3 months for convenient servings later.
- Replace walnuts with pecans or chocolate chips as preferred; adjust quantity between 150-200 g.
- For variation, add about 2 tsp coffee extract dissolved in water to deepen flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 302kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 55mg | 18% |
| Sodium | 266mg | 11% |
| Potassium | 251mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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