Old Fashioned Banana Bread
A classic recipe that brings back nostalgic memories with its moist texture and sweet banana flavor, perfect for using overripe bananas.
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed
- 1/2 cup salted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream or buttermilk can substitute with plain yogurt
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x5 inch loaf pan with butter or line it with parchment paper for easy removal.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then fold in the mashed bananas and vanilla extract until well combined.
- In a separate bowl, mix together the flour, baking soda, and salt.
- Gradually add the dry ingredient mixture to the banana mixture, stirring gently until just combined.
- Fold in the sour cream or buttermilk for added moisture.
- Pour the batter into your prepared loaf pan and smooth the top. Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Choose bananas that are heavily speckled or even blackened for a sweeter flavor. Wrapped in plastic wrap or foil, the banana bread can last up to a week at room temperature or up to three months in the freezer.