Description
This moist banana bread recipe features a soft crumb and rich banana flavor, perfect for breakfast or dessert.
Ingredients
Scale
- 1/2 cup butter (1 stick, softened)
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe banana (about 2 and 1/2 medium bananas)
- 1 cup all-purpose flour
- 1/2 cup old fashioned oats (blended into a powder)
- 1 teaspoon baking soda
- 1 & 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1/4 teaspoon cinnamon (optional)
- 1/8 teaspoon nutmeg (optional)
- 1/8 teaspoon cloves (optional)
- 1/2 to 3/4 cup toasted pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F and prepare a 9×5-inch loaf pan with nonstick spray or parchment paper.
- If using nuts, toast them on a dry sheet for 5-7 minutes until fragrant, then let cool.
- Beat softened butter in a bowl until smooth, then cream in brown and white sugar until fluffy.
- Add eggs and vanilla to the butter mixture and beat until fully mixed.
- Mash ripe bananas until you have about one cup and stir them into the butter mixture.
- Add all-purpose flour to the wet mixture without stirring yet.
- Blend the oats into a powder and add it to the bowl without stirring.
- In a small bowl, combine baking soda, baking powder, and salt, then sprinkle it into the flour.
- Optionally, add cinnamon, nutmeg, and cloves.
- Stir the dry ingredients into the wet until just combined, then fold in sour cream.
- If using, fold in the cooled nuts.
- Pour the batter into the prepared pan, smooth the top, and bake for 55-65 minutes.
- Check doneness with a toothpick; it should come out clean or with moist crumbs.
- Let the loaf cool for at least 20 minutes before slicing.
Notes
For the best results, use very ripe bananas and do not overmix the batter. This banana bread stores and freezes well.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: banana bread, moist banana bread, baking recipes, quick bread