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Relish this homemade Banana Bread recipe – a harmonious blend of ripe bananas, vanilla, and cinnamon in a moist, fluffy loaf. It’s easy to make, smells divine, and tastes even better. Whether for breakfast, a snack, or a sweet gift, it will impress.
Type of Cuisine:
American
Prep Time: 15 minutes.
Cook Time: 1 hour
How Many Servings?
8-10 servings
Ingredients:
1X
2X
3X
Adjust Servings
| ½ cup 1 stick of unsalted butter room temperature | |
| ½ cup sugar | |
| 2 large eggs | |
| 1 ½ cup unbleached plain flour | |
| 1 teaspoon salt | |
| 1 teaspoon vanilla extract | |
| 1 teaspoon baking soda | |
| 1 ½ teaspoon cinnamon | |
| 1 cup mashed banana (two bananas) | |
| ½ cup yogurt or sour cream | |
| 1 cup chopped walnut |
Preparation
1
Preheat & Prep
Preheat your oven to 350°F (175°C). While it heats, prepare and measure all your ingredients. Having everything ready to go makes the process quick, easy, and mess-free!
Preheat your oven to 350°F (175°C). While it heats, prepare and measure all your ingredients. Having everything ready to go makes the process quick, easy, and mess-free!
2
Cream Butter, Sugar & Add Wet Ingredients
Soften the butter, then whisk it with the sugar for 2–3 minutes until light and smooth. Add the eggs and vanilla extract, and whisk again until fully combined and creamy.
Soften the butter, then whisk it with the sugar for 2–3 minutes until light and smooth. Add the eggs and vanilla extract, and whisk again until fully combined and creamy.
3
Mix the Dry and Banana Mixtures
In a separate bowl, whisk together the unbleached flour, baking soda, salt, cinnamon, and chopped walnuts. In another bowl, mash the ripe bananas and mix in the yogurt (or sour cream) until smooth. Set both mixtures aside as they’ll soon be folded into the batter.
In a separate bowl, whisk together the unbleached flour, baking soda, salt, cinnamon, and chopped walnuts. In another bowl, mash the ripe bananas and mix in the yogurt (or sour cream) until smooth. Set both mixtures aside as they’ll soon be folded into the batter.
4
Combine and Finish the Batter
Add the banana-yogurt mixture to the butter, sugar, and egg mixture. Stir until well combined. Gradually fold in the dry flour mixture until the batter comes together smoothly—don’t overmix.
Add the banana-yogurt mixture to the butter, sugar, and egg mixture. Stir until well combined. Gradually fold in the dry flour mixture until the batter comes together smoothly—don’t overmix.
5
Bake the Banana Bread
Pour the batter into a greased or parchment-lined loaf pan. Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Pour the batter into a greased or parchment-lined loaf pan. Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
6
Serve & Enjoy
To check doneness, insert a toothpick into the center—if it comes out clean or with a few moist crumbs, your banana bread is ready! Let it cool in the pan for 10–15 minutes before transferring to a wire rack. Slice, serve, and enjoy!
To check doneness, insert a toothpick into the center—if it comes out clean or with a few moist crumbs, your banana bread is ready! Let it cool in the pan for 10–15 minutes before transferring to a wire rack. Slice, serve, and enjoy!
Recipe Tips & Suggestions
How To Store Banana Bread?
I usually make two loaves at a time when it is the banana bread-making day. The banana bread takes a little over an hour to bake, so I take advantage of the oven being on whenever I decide to bake banana bread.
Banana bread can be kept fresh at room temperature for a few days if wrapped in foil. It also freezes really well, so I tend to cut the loaf in half once it is cooled down and wrap it in parchment paper. Then I wrap it again in saran wrap to keep the banana bread airtight. It can last for about four weeks in the freezer. Then, when I am ready to eat the banana bread, I defrost it by taking it out the day before.