Nutritional Information
Per serving (approximate values, based on 12 servings per loaf):
- Calories: 280-320
- Protein: 4-6g
- Carbohydrates: 40-50g
- Fat: 12-16g
- Fiber: 2-3g
- Sodium: 200-250mg
Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional, but highly recommended)
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120g) sour cream or plain full-fat yogurt, at room temperature
- 3-4 very ripe large bananas (about 1.5 cups mashed), mashed with a fork
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (85g) chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper, leaving an overhang on the long sides to easily lift the bread out later.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon (if using). Set aside.
- In a separate medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
- Add the eggs to the butter-sugar mixture, one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
- Fold in the sour cream or yogurt until just combined.
- Add the mashed bananas to the wet ingredients and mix until just incorporated. Do not overmix.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are acceptable. Overmixing will develop the gluten and result in a tough bread.
- If using, gently fold in the chopped walnuts/pecans and/or chocolate chips.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden-brown and slightly cracked. If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
- Once baked, remove the loaf pan from the oven and let the banana bread cool in the pan for 10-15 minutes.
- Carefully lift the banana bread out of the pan using the parchment paper overhang (or invert onto a wire rack if not using parchment) and transfer it to a wire rack to cool completely before slicing and serving. Cooling completely allows the internal structure to set and prevents a gummy texture.
