Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream or Greek yogurt
- Optional: 1/2 cup chopped nuts or chocolate chips for added texture
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth. Add melted butter, sugar, eggs, and vanilla extract. Mix until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet mixture, stirring gently. Fold in sour cream or Greek yogurt, and optional nuts or chocolate chips.
- Pour batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the banana bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.
Notes
- Use very ripe bananas with brown spots or black peel for the best flavor and moisture.
- Be careful not to overbake to maintain the moist texture.
- Optionally add nuts or chocolate chips for extra flavor and texture.
- This banana bread can be stored at room temperature for 2 days, refrigerated for up to 1 week, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 60-70 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 245 Kcal
- Sugar: 15g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg