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Bars and Cakes

Banana Bread

10 slices
American Baking

This recipe creates a wonderfully moist, flavorful banana bread that's easy to make and perfect for using up those overripe bananas!

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Chef Jeff Chef Jeff Cool Cook
April 30, 2025
Banana Bread with some ingredients on the countertop.
  • 15 min.
  • 1 h. 20 min.
  • 1/5
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Ingredients:

Tools:

Directions:

1. Preheat Oven and Prep Pan:

Let’s start preparing the Banana Bread by preheating the oven.

  • Preheat oven to 350°F (175°C).
  • Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the longer sides to easily lift the bread out later.

2. Combine Dry Ingredients:

  • In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
  • Set aside.

3. Mash Bananas and Combine Wet Ingredients:

  • In a large bowl, mash the ripe bananas thoroughly with a fork until mostly smooth (a few small lumps are okay).
  • Stir the melted butter and brown sugar into the mashed bananas.
  • Whisk in the eggs one at a time, followed by the vanilla extract and sour cream (or Greek yogurt) until well combined.

4. Combine Wet and Dry:

  • Add the dry ingredient mixture to the wet banana mixture.
  • Stir with a rubber spatula or wooden spoon just until combined.
  • Be careful not to overmix; a few streaks of flour are okay.

5. Optionally Add Mix-ins:

If using, gently fold in the chopped nuts or chocolate chips.

6. Pour and Bake:

  • Pour the batter into the prepared loaf pan and smooth the top.
  • If desired, sprinkle the optional tablespoon of sugar evenly over the batter for a crunchy top.

7. Bake:

  • Bake in the preheated oven for 55 to 65 minutes, or until a wooden toothpick or cake tester inserted into the center comes out clean (a few moist crumbs attached is fine, but no wet batter).
  • Check around the 50-minute mark.
  • If the top is browning too quickly, loosely tent the loaf with aluminum foil for the remaining bake time.

8. Cool and Serve Banana Bread:

  • Let the banana bread cool in the loaf pan on a wire rack for about 10-20 minutes.
  • Then, use the parchment paper overhang (if used) or carefully invert the pan to remove the loaf and let it cool completely on the wire rack before slicing and serving.
  • Slice and serve.

Notes:

  • Use VERY Ripe Bananas: The darker and spottier, the better! This provides the best flavor and moisture.
  • Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, which can pack too much flour in.
About the Author:
Chef JeffCool Cook
# 8
  • Published Recipes: 14
  • Location: Florida, USA
  • Member since: 2024-09-15
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