5 from 10 votes
Classic Banana Bread
Classic Banana Bread combines overripe mashed bananas, softened butter, dark brown sugar, and spices like cinnamon and nutmeg to create a moist, tender loaf. The use of sour cream enriches the batter, while walnuts add crunch and texture. This bread is a comforting baked good with a balance of sweet and spice, great for breakfast or snacks. Optional additions like extra nuts, sliced bananas, or sugar topping create a rustic finish before baking.
Prep Time
20 mins
Cook Time
1 hr
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings:
10
slices
Calories:
302 kcal
Course:
Dessert, Breakfast, Brunch
Cuisine:
North American, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 slices
Amount Per Serving
Calories 302
% 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.