A classic favorite this Easy Banana Bread is moist, flavorful and absolutely easy! A great recipe to have for breakfast, lunch or dessert this is one recipe you won’t be able to resist.
Who doesn’t love a good Banana Bread Recipe? I know that I’ve always been a huge fan of it and we make it all the time as it is a favorite in our household.
I’m pretty much addicted to anything banana flavored. Cakes, cookies, bars, bread and more. There is no limit to my love for everything banana.
But what I really can’t resist is this Easy Banana Bread! I have been making this for many years and haven’t changed the recipe since.
Once you find that one combination that you absolutely love, you stick with it. That is exactly what we did with this Banana Bread Recipe.
With the perfect ratio of sweetness and banana flavor, you will have a hard time stopping at just one slice. Slather it with butter and you are set!
Everyone has their own favorite recipe, I can almost guarantee that! But I highly suggest that you try my Easy Banana Bread, you may just find your new favorite.
Some of my other favorite banana recipes include: Banana Cookies, Easy Banana Cake and No Churn Banana Ice Cream!
WHY THIS RECIPE WORKS:
- With easy pantry staple ingredients, you most likely have everything on hand.
- You can make a double batch to have more for later.
- Warm or cooled this is absolutely delicious either way.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Unsalted butter
Light brown sugar
Eggs
Mashed bananas
Sour cream
Ground cinnamon
Vanilla extract
All-purpose flour
Baking soda
Baking powder
Salt
HOW TO MAKE BANANA BREAD, STEP BY STEP:
- Preheat the oven to 350ยฐF. Spray a 9×5 loaf pan with baking spray, set aside.
- Cream together the butter and brown sugar in the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer until light and fluffy, 2 minutes.
- Add the eggs one at a time, stirring them in completely after each addition. Scrape down the sides.
- Add the mashed bananas, sour cream, cinnamon, and vanilla, mix it in until combined fully. Scrape down the sides.
- Lastly, add the flour, baking soda, baking powder, and sea salt into the mixer. Stir together until just combined with no dry patches.
- Pour the batter into the loaf pan and smooth out the top.
- Bake for 55-65 minutes until a toothpick inserted into the center comes out clean. At the 20 minute mark, very loosely place a piece of foil on top so the bread doesnโt get too brown.
- Place the pan on a wire rack and let it cool for 10 minutes. Take the bread out of the pan and let it cool completely on the wire rack. Serve warm or room temperature.
WHAT BANANAS ARE BEST FOR BANANA BREAD?
First off, there is no such thing as too ripe of banana for banana bread. The riper the banana the sweeter they are! You will want to use bananas that are not yellow.
Yellow bananas are more for eating plain, if you are baking you want your bananas brown or even black or at least spotted with brown/black or streaked with black.
As long as the banana is not moldy or you have fruit flies surrounding them, they are great for making any banana dessert but especially this Easy Banana Bread.
WHAT MAKES BANANA BREAD MOIST?
It is the liquid to dry ratio that is what keeps it moist. If you have more dry ingredients then you are going to have a dryer bread.
If you have an array of wet ingredients this is what will help your banana bread stay moist. In our case we use 5 bananas and sour cream in our recipe.
These ratios are what we believe keeps our Easy Banana Bread super moist!
CAN I ADD ANYTHING TO THIS BREAD?
Absolutely! If you want to add chopped nuts like walnuts or pecans those are great additions and we do add them from time to time.
We also love adding chocolate chips as well if we are craving a little chocolate flavor. You can also add in other things you like that you might think pairs well with the recipe.
HOW TO STORE:
This bread can be stored either wrapped in plastic wrap or in a airtight container or bag and store at room temperature where it will keep for up to 4 days.
This can also be frozen, place cooled banana bread slices and wrap them in plastic wrap and place in a freezer container or bag. These will keep frozen for up to 3 months. Thaw at room temperature.
TIPS AND TRICKS:
- Make sure your bananas are ripe, see my tips above on what bananas to use.
- Double this recipe to have more on hand or to save for later.
- Additions like chopped nuts or chocolate chips can be added if desired.
- This can be frozen, see my tips above on how to do that.
- Make sure to cover with foil per the directions so your bread does not burn.
With the perfect flavor that makes it utterly irresistible, you are going to want to make this Easy Banana Bread ASAP!
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If you’ve tried this EASY BANANA BREAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Easy Banana Bread
Ingredients
- 8 Tablespoons unsalted butter softened
- ยพ cup light brown sugar
- 2 large eggs
- 2 cups mashed bananas about 5 medium bananas
- ยฝ cup sour cream
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ยพ teaspoon baking soda
- ยฝ teaspoon baking powder
- pinch of fine sea salt
Instructions
- Preheat the oven to 350ยฐF. Spray a 9x5 loaf pan with baking spray, set aside.
- Cream together the butter and brown sugar in the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer until light and fluffy, 2 minutes.
- Add the eggs one at a time, stirring them in completely after each addition. Scrape down the sides.
- Add the mashed bananas, sour cream, cinnamon, and vanilla, mix it in until combined fully. Scrape down the sides.
- Lastly, add the flour, baking soda, baking powder, and sea salt into the mixer. Stir together until just combined with no dry patches.
- Pour the batter into the loaf pan and smooth out the top.
- Bake for 55-65 minutes until a toothpick inserted into the center comes out clean. At the 20 minute mark, very loosely place a piece of foil on top so the bread doesnโt get too brown.
- Place the pan on a wire rack and let it cool for 10 minutes. Take the bread out of the pan and let it cool completely on the wire rack. Serve warm or room temperature.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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