Classic Banana Bread Recipe

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 yogurt (or sour cream)

1 tsp vanilla extract

1 cup chopped walnuts (optional)

Directions

Heat oven to 350°F. Blend together the melted butter, yogurt, sugar, and egg. Smash the bananas and in another small bowl and add them to your sugar mixture. Place the rest of the dry ingredients into a large bowl. Pour the banana mixture into the flour bowl and mix until combined.

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. 

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.

Shop This Post

Wooden Measuring Spoons

Loaf Pan

Linen Apron

Pin For Later

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

Check Out More Favorites From The Farmhouse!

Pumpkin Spice Cake with Butter Cream Icing

Homemade Lemon Blueberry Muffins with Honey

Apple Cake

Easy Blueberry Tart

Strawberry Coffee Cake

Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).