Simple Banana Bread Recipe That Everyone Will Love

Banana bread is a classic comfort food that is easy to make and always delicious. This recipe is for a moist and flavorful banana bread that is perfect for breakfast, brunch, or a snack. It is made with simple ingredients that you probably already have on hand, and it comes together in just a few easy steps.

Factors to Consider Before Making This Recipe

  • This recipe is for a basic banana bread, but you can easily customize it to your liking. For example, you can add nuts, chocolate chips, or other dried fruits.
  • If you don’t have all of the ingredients, you can substitute some of them. For example, you can use applesauce instead of oil, or yogurt instead of sour cream.
  • This recipe is made in a 9×5 inch loaf pan, but you can also make it in a mini loaf pan or a muffin tin.
  • This recipe is best enjoyed fresh, but it can also be stored in the refrigerator or freezer for later.

Why We Love This Recipe?

We love this recipe because it is:

  • Easy to make
  • Delicious
  • Versatile (you can customize it to your liking)
  • Affordable
  • A great way to use up ripe bananas

Who Should Make This Recipe?

This recipe is perfect for anyone who loves banana bread. It is also a great recipe for beginners, as it is very easy to follow.

Special Occasions or Reasons to Make This Recipe

This recipe is perfect for any occasion, but it is especially good for:

  • Breakfast
  • Brunch
  • Snacks
  • Dessert
  • Gifts

Highlights of the Recipe

The highlights of this recipe are:

  • The use of ripe bananas, which gives the bread its moist and flavorful texture.
  • The addition of sour cream, which helps to keep the bread moist and tender.
  • The simple and easy-to-follow instructions.
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Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 ripe bananas, mashed
  • 1/2 cup sour cream

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add to the wet ingredients alternately with the mashed bananas, beginning and ending with the dry ingredients. Stir in the sour cream.
  4. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the bread cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Tips and Variations

  • To make a nut-free banana bread, omit the nuts.
  • To make a chocolate chip banana bread, add 1 cup of chocolate chips to the batter.
  • To make a banana bread loaf with a streusel topping, combine 1/2 cup of all-purpose flour, 1/4 cup of brown sugar, and 1/4 cup of chopped nuts. Sprinkle the topping over the batter before baking.
  • To make a banana bread muffin tin, divide the batter evenly among 12 muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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Nutritional Information

Per Serving:

  • Calories: 250
  • Fat: 10 grams
  • Saturated fat: 5 grams
  • Cholesterol: 35 milligrams
  • Sodium: 200 milligrams
  • Carbohydrates: 35 grams
  • Fiber: 1 gram
  • Sugar: 20 grams
  • Protein: 5 grams

Disclaimer:

  • The nutritional information is approximate and may vary depending on the specific ingredients used.

Frequently Asked Questions (FAQs)

  • Q: How ripe should the bananas be? A: The riper the bananas, the better. The sugar in the bananas will help to make the bread moist and flavorful.
  • Q: Can I use different flours? A: Yes, you can use different flours in this recipe. If you are gluten-free, you can use a gluten-free flour blend. You can also use whole wheat flour or oat flour for a heartier bread.
  • Q: Can I add other ingredients? A: Yes, you can add other ingredients to this recipe, such as nuts, chocolate chips, or dried fruits. You can also add spices, such as cinnamon or nutmeg.
  • Q: How long will the banana bread last? A: The banana bread will last for up to 3 days at room temperature, up to 5 days in the refrigerator, and up to 3 months in the freezer.
  • Q: How do I freeze banana bread? A: To freeze banana bread, wrap it tightly in plastic wrap and then in foil. Freeze for up to 3 months. When you are ready to eat the banana bread, thaw it overnight in the refrigerator and then let it come to room temperature before serving.

Conclusion

We hope you enjoy this banana bread recipe! It is a delicious and easy way to use up ripe bananas. Be sure to experiment with different variations to find your favorite.

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Here are some additional tips for making the best banana bread:

  • Use very ripe bananas. The riper the bananas, the sweeter and more flavorful the bread will be.
  • Don’t overmix the batter. Overmixing can make the bread tough.
  • Bake the bread until it is just cooked through. An overbaked banana bread will be dry and crumbly.
  • Let the bread cool completely before slicing and serving. This will help the bread to hold its shape and prevent it from crumbling.

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