Banana Bread Recipe
Welcome to the ultimate guide to creating the perfect banana bread ! If you’re looking for a recipe that’s moist, quick, and easy to make with a soft, tender crumb, you’ve come to the right place. This Banana Bread recipe is not only a delicious treat but also a fantastic way to use up ripe bananas, making it a staple in many households. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite in your kitchen.
Who is This Recipe For?
This Banana Bread recipe is for anyone who loves indulging in a delightful homemade treat. Whether you’re a busy parent looking for a quick and satisfying snack for the family, a brunch enthusiast searching for the perfect addition to your spread, or simply someone with a sweet tooth craving a comforting treat, this recipe is for you.
Why it’s Great
What sets this Banana Bread apart is its simplicity and incredible flavor. With just a few basic ingredients and minimal prep time, you can whip up a loaf of banana bread that’s bursting with flavor and perfect every time. The combination of ripe bananas, sugar, butter, and a touch of sour cream creates a moist and tender texture that’s irresistible. Plus, the versatility of this recipe allows for various substitutions and additions, making it adaptable to your preferences.
Recipe Tips and Variations
- Ripe Bananas: The key to a flavorful banana bread is using ripe bananas. Look for bananas with brown spots on the skin, indicating they’re perfectly ripe and sweet.
- Sugar Options: While the recipe calls for granulated sugar, you can also use a combination of brown sugar and granulated sugar for added depth of flavor.
- Substitutions: Don’t have sour cream on hand? Plain Greek yogurt makes an excellent substitute with a similar tangy flavor.
- Additions: Feel free to customize your banana bread by adding chopped nuts, chocolate chips, or a sprinkle of cinnamon for extra flavor and texture.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 to 4 ripe bananas, mashed (about 1 ¼ cups)
- 3/4 cup granulated sugar
- 2 large eggs
- 6 tablespoons unsalted butter, melted and cooled
- 1/3 cup sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Prepare an 8½ x 4½ inch loaf pan by spraying with nonstick cooking spray or greasing and flouring the bottom and sides. Set aside.
- Whisk together flour, baking soda, and salt in a medium bowl.
- Mash bananas in a large bowl until smooth. It’s okay to have some small chunks remaining for texture.
- Whisk in sugar, eggs, melted butter, sour cream, and vanilla extract until well combined.
- Add the flour mixture to the wet ingredients and stir gently until just combined.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the bread starts to brown too much on top, tent with foil for the last 10 minutes of baking.
- Cool the bread in the pan for 15 to 20 minutes, then carefully remove from the pan and transfer to a cooling rack to cool completely before slicing and serving.
Kitchen Equipment Needed
To make this Banana Bread recipe, you’ll need the following kitchen equipment:
- 8.5 x 4.5 inch loaf pan or 9 x 5 inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Potato masher or fork (for mashing bananas)
How to Store Leftovers
If you happen to have any leftovers (which is rare because this banana bread tends to disappear quickly!), you can store them in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to a week. You can also freeze slices of banana bread for up to 3 months.
Food and Drink Pairings
Banana bread pairs wonderfully with a variety of beverages and toppings. Enjoy a slice with a hot cup of coffee or tea for a cozy breakfast or afternoon snack. For a decadent treat, spread a dollop of creamy peanut butter or Nutella on top of a warm slice. You can also serve it with a scoop of vanilla ice cream for a delicious dessert option.
FAQ
Q: Can I use frozen bananas for this recipe? A: Yes, frozen bananas work perfectly for this recipe. Simply thaw them before mashing and proceed with the recipe as directed.
Q: Can I make this recipe gluten-free? A: Yes, you can substitute gluten-free flour for the all-purpose flour to make this recipe gluten-free.
Q: Can I add chocolate chips to this banana bread? A: Absolutely! Chocolate chips make a delicious addition to this banana bread. Simply fold them into the batter before transferring it to the loaf pan.
Q: How can I tell when the banana bread is done baking? A: Insert a toothpick into the center of the bread, and if it comes out clean or with a few moist crumbs, the bread is done baking.
Banana Bread Recipe
Equipment
- 8.5 x 4.5 inch loaf pan or 9 x 5 inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Potato masher or fork (for mashing bananas)
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 to 4 ripe bananas mashed (about 1 ¼ cups)
- 3/4 cup granulated sugar
- 2 large eggs
- 6 tablespoons unsalted butter melted and cooled
- 1/3 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Prepare an 8½ x 4½ inch loaf pan by spraying with nonstick cooking spray or greasing and flouring the bottom and sides. Set aside.
- Whisk together flour, baking soda, and salt in a medium bowl.
- Mash bananas in a large bowl until smooth. It’s okay to have some small chunks remaining for texture.
- Whisk in sugar, eggs, melted butter, sour cream, and vanilla extract until well combined.
- Add the flour mixture to the wet ingredients and stir gently until just combined.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the bread starts to brown too much on top, tent with foil for the last 10 minutes of baking.
- Cool the bread in the pan for 15 to 20 minutes, then carefully remove from the pan and transfer to a cooling rack to cool completely before slicing and serving.