Name: Classic Banana Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1
Cuisine: American
Ingredients: 1 1/2 cups of all-purpose flour; ½ cup melted butter; 1 cup of sugar; 3 medium ripened bananas (about 1 1/2 cups smashed bananas); 1 tsp vanilla; 1 large egg; 1/4 cup milk; 1 tsp of baking soda; ½ cup chopped walnuts (optional)

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This Classic Banana Bread Recipe seems to be on repeat any time I bring home banana’s from the store. It is a sweet, moist bread that is perfect with your morning coffee.

There is nothing more homemaker-ish to me than baking any sort of loaf-style bread. Banana is a classic bread to make. This classic bread recipe is one that everyone should know, after all, we need to do something with those over-ripened bananas in the fruit bowl. That’s actually how I imagine banana bread came about. A person tired of tossing out their bananas decided to use them and this wonder of bread was created. Everyone has their own variation, but I am partial to mine. I hope you see why.

What You’ll Need To Make It

1 1/2 cups of all purpose flour

1/2 cup melted butter

1 cup of sugar

3 medium ripened bananas (about 1 1/2 cups smashed bananas)

1 tsp of baking soda

1 large egg

1/4 cup milk

1 tsp vanilla extract

1 cup chopped walnuts (optional)

Directions

Heat oven to 350°F. Add the melted butter, sugar, and egg to a separate bowl and combine. Take your bananas and mash them in another small bowl and add them to your sugar mixture. Place the rest of the dry ingredients into a large bowl. Add the sugar and banana mixture along with the plain yogurt (or sour cream) to the large bowl.

Mix all ingredients until they are fully incorporated. You should have a thick but creamy batter. Grease a loaf pan and lightly dust with flour to prevent the loaf from sticking. Pour batter into the loaf pan and bake for about 1 hour or until you can insert a toothpick and remove it cleanly.

classic banana bread on a platter sliced

Baking Notes

Use browning bananas not ripe
Be sure to mix wet ingredients before adding them to the dry mixture
Grease the loaf pan or use a nonstick baking spray ahead of time
A fork works well to mash the bananas, mash them until they are free of any large clumps

FAQ

Can I freeze a loaf for later?

Yes you can. The trick to freezing is using a good ziplock bag with a good seal and making sure you push all the air out. I do this by folding it over and then closing the bag. You will want to make sure you allow the bread to completely cool off before placing in your ziplock bag and into the freezer.

To thaw, you will just take it out about 2 hours prior to when you want eat it or serve it.

What can I substitute in place of the sour cream?

The recipe calls for either plain yogurt or sour cream. You can also use greek plain yogurt as well as homemade yogurt for this recipe.

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If you try this recipe and love it, I would love it if you would come back and give it 5 stars!

Yield: 1 loaf