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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.
Ingredients:
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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 the oven to 350 degrees F.
2
Soften the butter and whisk it with sugar for a few minutes until smooth. Then add the eggs and vanilla.
3
Mix the unbleached flour with baking soda, salt, cinnamon, and chopped walnut in a different bowl.
Smash the banana and add the yogurt or the sour cream. Mix these together thoroughly.
4
Add the banana and yogurt mixture to the butter and egg mixture. Then add the flour mix until everything comes together nicely.
5
Pour the batter into a prepared loaf pan.
Bake the banana bread at 350 for about 60 minutes.
6
Check the center of the banana bread by using a toothpick. If the toothpick comes out clean, the banana bread is ready to be eaten!
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.