Description
This recipe produces exceptionally moist and tender banana bread using a simple one-bowl method, resulting in bakery-style quality.
Ingredients
Scale
- 3 very ripe, mashed bananas (about 1 1/2 cups)
- 1/2 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or buttermilk
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, combine the mashed bananas, melted butter, brown sugar, egg, and vanilla extract. Mix until just combined.
- Stir in the sour cream or buttermilk until incorporated.
- In a separate small bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
- If using, gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.
Notes
- For the best moisture, use bananas that are heavily spotted or almost black.
- If you prefer a crispier crust, sprinkle 1 tablespoon of coarse sugar over the top before baking.
- If you do not have sour cream, plain Greek yogurt works as a substitute.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20
- Sodium: 250
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 45