Classic Banana Bread
Classic Banana Bread is a sweet, tender loaf made with ripe bananas, perfect for breakfast or snacks. It brings comforting aromas and a delightful texture that everyone will adore.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides structure and heartiness.
- 1 teaspoon baking soda Key leavening agent.
- 1/2 teaspoon salt Enhances overall flavors.
Wet Ingredients
- 3 to 4 pieces ripe bananas, mashed (about 1 1/4 cups) Main ingredient for moisture and sweetness.
- 3/4 cup granulated sugar Balances the flavor of bananas.
- 2 large eggs Binds ingredients and adds richness.
- 6 tablespoons unsalted butter, melted and cooled Contributes to moist texture.
- 1/3 cup sour cream (or plain Greek yogurt) Adds tenderness and hint of tang.
- 1 teaspoon vanilla extract Adds warmth and depth to the flavor.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Prepare an 8 1/2 x 4 1/2 inch loaf pan by spraying with non-stick cooking spray or greasing and flouring it.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, mash the ripe bananas until some small chunks remain.
- Whisk in the sugar, eggs, melted butter, sour cream, and vanilla extract to the mashed bananas until well combined.
Baking
- Add the dry flour mixture to the banana mixture and gently stir just until combined. Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cover loosely with foil if the top browns too quickly during baking.
Cooling
- Let the banana bread cool in the pan on a wire rack for 15 to 20 minutes.
- Carefully remove the banana bread from the pan and allow it to cool on the rack for at least another hour before slicing.
Notes
For best results, use ripe bananas. Avoid overmixing the batter for tender bread. Add nuts or chocolate chips for variations. Store in an airtight container at room temperature.