Why You’ll Love This Recipe
I love how this banana bread balances simplicity and flavor. The combination of ripe bananas, butter, and a touch of cinnamon gives it a warm, inviting taste. The sour cream or yogurt keeps the loaf incredibly moist, while optional add-ins like chopped nuts or chocolate chips add variety and texture. It’s one of those recipes that feels special but doesn’t require any fuss. From the delicious aroma while it bakes to the satisfying slice with coffee or tea, it’s one of my go-to comfort bakes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Main Ingredients:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
½ cup unsalted butter, softened
¾ cup granulated sugar (can reduce to ½ cup for less sweetness)
2 large eggs, room temperature
3 very ripe bananas, mashed (about 1 ½ cups)
1 teaspoon vanilla extract
½ cup sour cream or plain yogurt
½ cup chopped walnuts or pecans (optional)
Directions
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I preheat my oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
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In a medium bowl, I whisk together the flour, baking soda, salt, and cinnamon, then set it aside.
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In a large bowl, I cream the softened butter and sugar together with a mixer until light and fluffy.
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I add the eggs one at a time, beating well after each addition.
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I stir in the mashed bananas and vanilla extract until smooth.
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Next, I mix in the sour cream or yogurt to add moisture and tenderness.
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I gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
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If I’m adding nuts, I stir them in gently at this point.
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I pour the batter into the prepared loaf pan and smooth the top.
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I bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
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I let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Servings and timing
This recipe yields 1 loaf, which I slice into 8 to 10 servings depending on the thickness of each piece.
Prep time takes about 15 minutes,
Bake time is 60 to 70 minutes,
Cooling time is about 10 minutes in the pan,
So the total time comes to around 1 hour and 30 minutes.
Variations
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Chocolate Chip Version: I swap out the nuts and fold in chocolate chips for a richer, sweeter bite.
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Berry Banana Bread: I mix in blueberries or chopped strawberries for a fruity twist.
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Spiced Banana Bread: I like adding a pinch of nutmeg or ground ginger for extra warmth.
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Tropical Vibe: I skip the nuts and mix in shredded coconut or dried pineapple pieces.
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Dairy-Free: I use vegetable oil or coconut oil instead of butter, and substitute with dairy-free yogurt.
Storage/Reheating
Once the bread is completely cooled, I wrap it in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week.
To freeze, I wrap individual slices in plastic wrap and then place them in a freezer bag—perfect for pulling out one slice at a time.
To reheat, I warm a slice in the microwave for 15–20 seconds, or toast it lightly for a crispy edge.
FAQs
Can I make this banana bread without sour cream or yogurt?
Yes, I’ve made it without either, and while it’s still delicious, the texture is a bit less soft. I sometimes use a splash of milk or buttermilk as a substitute.
Can I use frozen bananas?
Absolutely. I thaw frozen bananas completely and drain any excess liquid before mashing them into the batter.
How can I make this recipe gluten-free?
I use a 1:1 gluten-free flour blend in place of regular flour, and it works well. I make sure to mix gently and avoid overworking the batter.
What’s the best way to know when it’s done baking?
I insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few crumbs, it’s ready.
Can I use brown sugar instead of white sugar?
Yes, I often swap white sugar for brown sugar for a richer flavor and slightly more moisture.
Conclusion
The Best Bite Of Banana Bread is more than just a way to use up ripe bananas—it’s one of those dependable, feel-good recipes I keep coming back to. Whether I enjoy it plain or dressed up with mix-ins, every slice offers comfort and joy. I love serving it warm, fresh from the oven, with a pat of butter or a drizzle of honey. It’s simple, versatile, and always hits the spot.
Print
The Best Bite Of Banana Bread
- Total Time: ~1 hour 30 minutes
- Yield: 1 loaf (about 8 servings)
- Diet: Vegetarian
Description
This ultra-moist banana bread hits the perfect balance of sweet, soft, and slightly nutty. Made with ripe bananas, a touch of cinnamon, and optional walnuts or chocolate chips, every bite is cozy and comforting.
Ingredients
Main Ingredients:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
½ cup unsalted butter, softened
¾ cup granulated sugar (reduce to ½ cup for less sweetness)
2 large eggs, room temperature
3 very ripe bananas, mashed (about 1 ½ cups)
1 teaspoon vanilla extract
½ cup sour cream or plain yogurt (for moistness)
½ cup chopped walnuts or pecans (optional)
Instructions
Prepare & Preheat: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
Cream Butter and Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy.
Add Eggs: Beat in eggs one at a time until well incorporated.
Add Bananas and Vanilla: Stir in mashed bananas and vanilla extract.
Add Sour Cream/Yogurt: Mix in sour cream or yogurt until fully combined.
Combine Wet & Dry: Fold dry ingredients into the wet mixture gently — do not overmix.
Add Nuts (Optional): Fold in chopped walnuts or pecans if using.
Bake: Pour batter into the prepared pan, smooth the top, and bake for 60–70 minutes, or until a toothpick comes out clean.
Cool & Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy warm, with butter or honey if desired.
Notes
Bananas: Use very ripe bananas for natural sweetness and moisture.
Overmixing Tip: Don’t overmix — it can cause dense bread. Gently fold just until combined.
Customize: Swap nuts with chocolate chips, dried fruit, or shredded coconut.
Dairy-Free Option: Use plant-based yogurt and oil instead of butter for a dairy-free version.
Fruit Variation: Add blueberries or strawberries for a fruity twist.
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
