Description
Irresistible banana bread delivers pure comfort straight from grandma’s kitchen. Moist crumb, rich banana flavor, and warm spices create a delightful treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup mashed ripe banana (9 ounces/255 grams), about 2.5 medium bananas
- 2 large eggs
- 1/2 cup butter (1 stick), softened
- 1/2 cup sour cream
Sweeteners and Sugars:
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
Dry Ingredients and Spices:
- 1/2 cup old fashioned oats, blended into a powder
- 1 teaspoon baking soda
- 1.5 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon, optional
- 1/8 teaspoon nutmeg, optional
- 1/8 teaspoon cloves, optional
- 1/2 to 3/4 cup toasted pecans or walnuts, optional
Instructions
- Prepare the oven at 350°F and prepare the baking vessel by coating with nonstick spray or lining with parchment paper for effortless removal.
- Optional step: Toast nuts in the oven for 5-7 minutes until fragrant, watching carefully to prevent burning.
- Cream butter until smooth, then incorporate brown and granulated sugars, beating until the mixture becomes light and airy, approximately 2 minutes.
- Integrate eggs individually, ensuring complete blending after each addition, then mix in vanilla extract thoroughly.
- Thoroughly mash bananas in a separate container, creating a smooth or slightly chunky consistency, then fold into the butter mixture.
- Transform oats into a fine powder using a blender, creating a smooth flour-like texture.
- Combine dry ingredients including flour, ground oats, baking soda, baking powder, salt, and optional spices with the wet mixture, stirring until just incorporated to maintain a tender texture.
- Gently fold sour cream into the batter, ensuring even distribution without overmixing.
- Incorporate toasted nuts, reserving a few for potential garnish if desired.
- Transfer batter to the prepared pan, smoothing the surface evenly, then bake for 55-65 minutes until a toothpick inserted in the center reveals minimal moist crumbs.
- Allow bread to rest in the pan for 10-15 minutes, then transfer to a cooling rack, serving warm with optional butter or honey for enhanced enjoyment.
Notes
- Toast nuts carefully to enhance their flavor without burning, watching them closely during the 5-7 minute process.
- Cream butter and sugars thoroughly to create a light, tender texture that defines great banana bread.
- Use overripe bananas for maximum sweetness and moisture, as they provide deeper flavor and natural sweetening.
- Avoid overmixing the batter to prevent tough, dense bread; stop stirring as soon as dry ingredients are just incorporated.
- use gluten-free flour for celiac diets, swap butter with coconut oil for dairy-free version, or replace eggs with flax eggs for vegan adaptation.
- Store bread wrapped tightly at room temperature for 3-4 days or freeze for up to 3 months to extend freshness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg