What You'll Need

Main Ingredients:

 

• 2 cups all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened to room temperature
• 2 large eggs, at room temperature
• 3/4 cup light brown sugar, packed
• 1/3 cup sour cream, at room temperature
• 1 1/2 cups mashed bananas (about 4 medium or 3 large ripe bananas)
• 1 teaspoon pure vanilla extract
• 3/4 cup chopped pecans or walnuts (optional)

How to Make It

Step-by-Step Instructions:

 

Preheat the Oven & Prepare the Pan

• Adjust the oven rack to the lower third position and preheat to 350°F. This helps prevent the top of the bread from browning too quickly.
• Grease a 9x5-inch loaf pan, cover with parchment paper, and grease again. Set aside.

 

Mix the Dry Ingredients

• In a medium bowl, whisk together:
  • Flour
  • Baking soda
  • Salt
  • Cinnamon
• Set aside.

 

Prepare the Wet Ingredients

• Using a hand mixer or stand mixer with a paddle or whisk attachment:
  • Beat butter and brown sugar on high speed until smooth and creamy (about 2 minutes).
  • With the mixer running on medium speed, add eggs one at a time, beating well after each addition.
  • Mix in sour cream, mashed bananas, and vanilla extract until fully combined.

 

Combine Wet & Dry Ingredients

• With the mixer on low speed, slowly beat the dry ingredients into the wet mixture until no flour pockets remain.
• Be careful not to over-mix.
• Fold in the chopped nuts (if using).

 

Bake the Bread

• Pour the batter into the prepared baking pan and spread evenly.
• Bake for 60–65 minutes.
• Halfway through baking, loosely cover the bread with aluminum foil to prevent excessive browning.
• The bread is done when a skewer inserted in the center comes out clean with only a few moist crumbs.

 

Cool & Serve

• Remove the bread from the oven and let it cool in the pan on a wire rack for 1 hour.
• Then remove from the pan and cool completely on the wire rack before slicing.

 

Serving Suggestions

 

Enjoy your banana bread:

• Warm with a spread of butter
• Topped with a drizzle of honey or maple syrup
• With a cup of coffee or tea for breakfast

 

Storage Tips:

• Store banana bread at room temperature for up to 2 days.
• Refrigerate for up to 1 week.
• Tastes best on day 2 after the flavors settle!

 

Enjoy your homemade banana bread! 🍌 🍞