Banana Bread Recipe
A spectacular farmhouse classic! This easy homemade banana bread bakes up ultra-moist and tender thanks to rich brown sugar, warm cinnamon, a dollop of sour cream, and plenty of semi-sweet chocolate chips. Made using simple pantry staples, it’s the ultimate way to turn spotty counter bananas into a cozy homemade loaf.
Servings: 12 slices
Calories: 328kcal
Cost: $5
Ingredients
- 2 cups 250g all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ⅓ teaspoon ground nutmeg
- ½ cup 113g salted butter, softened
- 1 cup packed brown sugar
- 2 large eggs room temperature
- ⅓ cup sour cream or plain Greek yogurt
- 1 ½ cups mashed ripe bananas about 3–4 bananas
- 2 teaspoons vanilla extract
- ¾ cup semi-sweet chocolate chips
Instructions
- Prep the Pan & Oven: Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving a slight overhang on the sides for easy handles.
- Mix the Wet Ingredients: In your stand mixer fitted with the paddle attachment (or a large bowl), cream the softened butter and brown sugar together on medium speed until smooth. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Blend in the mashed bananas until thoroughly combined.
- Combine Dry Ingredients & Fold: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gently add the dry mixture to the wet mixture, blending on low just until incorporated (do not overmix!). Fold in the ¾ cup of chocolate chips.
- Bake: Pour the batter into your prepared parchment-lined loaf pan and smooth the top. Sprinkle a few extra chocolate chips over the top if desired. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool & Serve: Allow the bread to cool in the pan for 10 minutes. Use the parchment overhang to lift the loaf out onto a wire rack. Slice warm and serve slathered with salted butter!
Video
Notes
- Don't Overmix: Mixing the batter too much after adding the flour develops gluten, which can make your loaf dense instead of tender. Stir just until the white flour streaks disappear.
- Bananas: The darker and more speckled the peels are, the sweeter and more moist your banana bread will be.
- Storage: Keep wrapped tightly in foil or in an airtight container at room temperature for up to 4 days. Line the container with a paper towel to absorb excess moisture and keep the top golden.
- Freezing: Slice the fully cooled loaf into individual portions, wrap tightly in plastic wrap, and store in a freezer bag for up to 3 months.
Nutrition
Serving: 1slice | Calories: 328kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 216mg | Potassium: 177mg | Fiber: 2g | Sugar: 22g | Vitamin A: 340IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg
