Classic Banana Bread recipe that's easy to make. Perfectly sweet and moist, with the best flavor and texture. You can easily adapt this recipe to include other variations.EASY - This is a very easy recipe. Perfect for beginners. There are different variations you can make with this recipe too. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can access metric weight measurements using the toggle button below the ingredient list.
90gunsalted buttersoftened, or melted and cooled 6 tbsp
150gdark brown sugar1 ½ cups
60gsour cream¼ cup
2large eggsroom temperature
250gAP flour2 cups, measured by spoon and level method
115gwalnutsroughly chopped, about 1 cup
Extra chopped nuts
Granulated sugar or raw sugar
1 banana, sliced into ½ inch slices or sliced lengthwise
Preheat oven to 350°F /180°C. Prepare a 9 x 5 inch loaf pan by buttering and flouring it, or line it with parchment paper. Set aside.
Place the peeled bananas in a bowl and then mash the bananas using a fork. The mixture can be smooth or chunky. Set aside.
Whisk the butter, sugar, and salt together until you have a smooth mixture.
Add the sour cream and whisk it in until well mixed.
Mix in the mashed bananas.
Add the eggs and vanilla extract, and mix until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg (these are the dry ingredients).
Add the dry ingredients to the wet ingredients in two additions, and fold them in until just combined.
Add the walnuts before all the flour is incorporated into the batter, and fold it in until all the flour is combined. Do NOT overmix the batter as it can yield a rubbery texture to your banana bread.
Scrape the batter into the prepared loaf pan, and spread until it’s even on the surface.
Sprinkle some (or extra) chopped nuts on top (optional).
OR place the sliced bananas on top (optional).
Place the loaf pan in the preheated oven and bake for 60 - 70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the pan from the oven and let it cool for a few minutes. Turn the loaf out onto a cooling wire rack, and let it cool further.
Serve warm or at room temperature. You can also toast room temperature or cold banana bread slices.
This banana bread will keep for about 5 - 7 days in the fridge (in an air tight container) or 3 - 4 days at room temperature in an air tight container.With both methods mentioned above, make sure the banana bread is COMPLETELY COOLED DOWN before storage. Also keep a piece of paper towel at the bottom of the container to prevent the banana bread from getting soggy.To store in the freezer - The banana bread should be wrapped well in plastic wrap, and then wrapped again with foil. Can be stored in the freezer for up to 2 - 3 months. Slice the banana bread before freezing, so you can thaw out a few slices at a time.
Other options for additions
You can replace the walnuts with pecans. You can also use a mixture of chopped nuts (up to 200 g).You can also use chocolate chips instead of nuts, or a combination of chocolate and nuts as well (altogether 150 - 200 g). You can add about 2 tsp coffee extract to the batter (dissolve 1/2 tsp instant coffee in 2 tsp water).