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A moist, tender loaf cake infused with the natural sweetness of ripe bananas, enriched with butter, and lightly spiced. The crumb is dense yet soft, with a golden-brown crust and optional add-ins like nuts or chocolate for texture contrast.
banana bread recipe
Course: Breakfast, Dessert, Afternoon TeaCuisine: American, European, CaribbeanDifficulty: Beginner, FriendlyServings
3
servingsPrep time
15
minutesCooking time
1
hour5
minutesCalories
230
kcalIngredients
Very ripe bananas 3 medium 340g (peeled) Moisture, sweetness
Unsalted butter ½ cup 113g Tenderness
Granulated sugar ¾ cup 150g Sweetness, browning
Eggs (room temp) 2 large 100g Binding
Vanilla extract 1 tsp 5g Flavor depth
Sour cream or yogurt ¼ cup 60g Moisture, slight tang
- Optional Mix-Ins
Toasted walnuts/pecans (½ cup / 60g)
Dark chocolate chunks (½ cup / 90g)
Directions
- Prep Work (Mise en Place)
Preheat oven to 350°F (175°C) with rack in center position.
Prepare pan: Grease a 9×5-inch metal loaf pan, then line with parchment paper (overhang on long sides for easy removal).
Mash bananas with a fork until smooth but slightly chunky (should yield ~1.5 cups). - Combine Dry Ingredients
In a medium bowl, whisk together:
220g flour
5g baking soda
3g salt
(Optional) ½ tsp cinnamon
Sift if flour is compacted to prevent lumps. - Cream Butter & Sugar
Using a stand mixer with paddle attachment (or hand mixer), beat on medium-high speed:
113g softened butter (should indent slightly when pressed)
150g sugar
Time: 3–4 minutes until pale, fluffy, and no grit remains. - Incorporate Eggs & Vanilla
Add 2 eggs, one at a time, mixing fully after each.
Scrape bowl between additions to ensure homogeneity.
Mix in 5g vanilla extract. - Add Bananas & Sour Cream
Fold in 340g mashed bananas by hand (avoid overmixing).
Gently stir in 60g sour cream/yogurt. - Blend Dry into Wet
Add dry ingredients in 2 batches, folding with a spatula until just combined (some streaks are okay; overmixing = tough bread).
Fold in nuts/chocolate (if using). - Bake with Precision
Pour batter into prepared pan, smooth top.
Bake 55–65 minutes, checking at 50 minutes:
Doneness tests:
Toothpick inserted in center comes out clean (no wet batter; crumbs are fine).
Internal temperature: 200–205°F (93–96°C).
If browning too fast: Tent loosely with foil at 30 minutes. - Cooling (Non-Negotiable!)
Cool in pan 10 minutes, then lift out using parchment.
Transfer to a wire rack and cool 1 hour before slicing (prevents gummy texture).
Notes
- Banana Ripeness: Use black-spotted bananas (freeze overripe ones for later use).
- Butter Temp: Must be 65–68°F (18–20°C) for proper creaming.
- Flour Substitutes: Replace 50g AP flour with whole wheat or oat flour for nuttiness.
- Flavor Boosters:
Add 1 tsp lemon zest for brightness.
Brush top with honey glaze post-baking for shine.
Nutrition Facts
3 servings per container
- Amount Per ServingCalories35
- % Daily Value *
- Total Fat
9g
14%
- Saturated Fat 5g 25%
- Cholesterol 45mg 15%
- Sodium 220mg 10%
- Potassium 150mg 5%
- Total Carbohydrate
35g
12%
- Dietary Fiber 2g 8%
- Sugars 18g
- Protein 4g 8%
- Calcium 20%
- Iron 1.2%
- Vitamin D 0.2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
