Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Salt
- Cinnamon
Set aside.
Mix Wet Ingredients
In a large bowl, whisk together:
- Melted butter
- Brown sugar
- Eggs
- Vanilla
- Mashed bananas
- Sour cream or yogurt (if using)
Whisk until fully combined and smooth.
Combine and Fold
Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix—this keeps the bread soft and tender.
Fold in any optional mix-ins like nuts or chocolate chips.
Bake the Banana Bread
Pour the batter into your prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If it’s browning too quickly, tent with foil after 45 minutes.
Cool and Slice
Let the banana bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Storage Tips
- Room temperature: Store in an airtight container for up to 3 days
- Fridge: Keeps well for 5–6 days
- Freeze: Wrap slices or whole loaf tightly and freeze for up to 3 months
Make It Your Own
- Banana Nut Bread:Â Add chopped walnuts
- Chocolate Banana Bread:Â Mix in dark chocolate chunks
- Healthy twist:Â Use half whole wheat flour + honey instead of sugar
- Vegan version:Â Use flax eggs + coconut oil + plant-based yogurt
Final Thoughts
This classic banana bread is the perfect balance of moist texture, sweet banana flavor, and simple prep. Whether you enjoy it warm with butter, toasted with coffee, or as an afternoon snack—it never disappoints.
Make it once, and you’ll be finding excuses to let bananas overripe on purpose.