Classic Banana Bread
The ultimate moist and tender banana bread recipe that has been perfected over generations. Made with overripe bananas, warm spices, and crunchy walnuts, this beloved quick bread fills your kitchen with an irresistible aroma. Perfect for breakfast, an afternoon snack, or dessert.
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- •3 large very ripe bananas
- •1 3/4 cups all-purpose flour
- •3/4 cup granulated sugar
- •1/3 cup, melted unsalted butter
- •2 large eggs
- •1 tsp vanilla extract
- •1 tsp baking soda
- •1/2 tsp salt
- •1 tsp ground cinnamon
- •1/4 tsp ground nutmeg
- •1/4 cup sour cream
- •1/2 cup, chopped (optional) walnuts
Per serving
- 1
Preheat your oven to 350F (175C). Grease a 9x5 inch loaf pan with butter or cooking spray and dust lightly with flour.
- 2
Peel the bananas and place them in a large bowl. Mash thoroughly with a fork until mostly smooth with just a few small lumps remaining for texture.
- 3
Add the melted butter to the mashed bananas and stir to combine. Mix in the sugar, beaten eggs, vanilla extract, and sour cream until well incorporated.
- 4
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This ensures the leavening is evenly distributed.
- 5
Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Stir only until just combined - do not overmix or the bread will be tough.
- 6
Fold in the chopped walnuts if using. Pour the batter into the prepared loaf pan and smooth the top.
- 7
Bake for 60-65 minutes until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil after 45 minutes.
Step 71:03:00 - 8
Cool in the pan for 10 minutes, then turn out onto a wire rack. Allow to cool for at least 20 minutes before slicing. Serve with butter.
Step 810:00
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