Kitchen Talk,  Recipes

Classic Banana Bread Recipe

Sharing is Caring

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 homemakerish to me then baking any sort of loaf of bread. Banana is a classic. And yes I made up that word. But it is true.

Banana bread 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 wanting to make use of the bananas that had gone too brown to eat and this wonderful bread was born. Here’s my variation. Its super soft inside with a light crisp to the outside. I hope you enjoy it. 

What You’ll Need To Make Banana Bread:

1 1/2 cups of all purpose flour

½ cup of salted butter at room temperature

1 cup of sugar

3 extra ripe bananas

1 tsp of baking soda

1 large egg

tsp vanilla extract

1 tsp baking powder

1 cup chopped walnuts (optional)

Directions:

Heat oven at 350°F/177°C. Cream the butter, sugar and eggs in a separate small bowl. Take your bananas and mash them in another small bowl. Place the rest of the dry ingredients into a large bowl. Add the creamed butter, sugar and egg mixture along with the mashed bananas and greek yogurt (or sour cream).

Mix all ingredients  together until they are fully incorporated. You should have 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. 

FAQ For Classic Banana Bread

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?

I have used both greek yogurt and even milk in place of the sour cream. Both have worked fine.


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

banana bread loaf

Banana Bread

Yield: 1 Loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

A classic moist banana bread recipe

Ingredients

  • 1 1/2 cups of all purpose flour
  • ½ cup of salted butter at room temperature
  • 1 cup of sugar
  • 3 ripe bananas
  • 1 tsp vanilla
  • 1 large egg
  • 1 tsp baking powder
  • 1 tsp of baking soda
  • ½ cup chopped walnuts (optional)

Instructions

  1. Heat oven at 350°F/177°C
  2. Cream the butter, sugar and eggs in a separate small bowl.
  3. Take your bananas and mash them in another small bowl.
  4. Place the rest of the dry ingredients into a large bowl.
  5. Add the creamed butter, sugar and egg mixture along with the mashed bananas and greek yogurt (or sour cream).
  6. Mix all ingredients  together until they are  fully incorporated.
  7. You should have a thick but creamy batter.
  8. Grease a loaf pan and lightly dust with flour to prevent the loaf from sticking.
  9. Pour batter into the loaf pan and bake for about 1 hour or until you can insert a toothpick and remove it cleanly. 

Sharing is Caring

Disclaimer:This post may contain affliate links, which means I may recieve commissions if you choose to purchase through links I provide (at no cost to you). Thank you for supporting the work I put into this site! You can read the full disclosure under the about me tab.
Skip to Recipe
%d bloggers like this: