Banana Bread
This homemade banana bread is moist, sweet, and bursting with ripe banana flavor—perfect for breakfast, dessert, or an afternoon snack!
Ingredients
- 1 3/4 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar or brown sugar
- 2 large eggs at room temperature
- 3 medium ripe bananas mashed (about 1 1/2 cups)
- 1/4 cup milk or sour cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray; line with parchment for easy removal.
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2 minutes.
- Add eggs one at a time, mixing well after each addition to keep the batter smooth.
- Stir in mashed bananas, milk (or sour cream), and vanilla extract until just combined.
- Gently fold the dry ingredients into the wet until no flour streaks remain—avoid overmixing.
- Fold in optional walnuts or chocolate chips, reserving a few to sprinkle on top.
- Pour batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55–65 minutes or until a toothpick comes out clean, tenting with foil if needed.
- Let the loaf rest 10 minutes in the pan, then transfer to a wire rack to cool and slice.
Notes
For extra moisture, use sour cream instead of milk. Store slices at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 260kcal
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