Quick and easy to assemble, this super moist, easy Banana Bread recipe is one you'll be adding to your recipe collection. Not only that, but you'll be letting your bananas become overripe on purpose!
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Quick and easy to assemble, this super moist, easy Banana Bread recipe is one you'll be adding to your recipe collection. Not only that, but you'll be letting your bananas become overripe on purpose!
What makes this Banana Bread recipe stand out?
First, be sure to use over-ripe bananas for that best possible banana flavor. The bananas show have more brown/black than yellow on the skins. These over-ripe bananas will also have more moisture in them than using less-ripe bananas.
Next, we're adding plenty of sour cream to this recipe, which is the biggest key to making this banana bread start out moist and stay that way.
Lastly, we won't overbake the batter, either! We leave it in the oven long enough to bake the ingredients through, and that's all.
Handy tools for making Banana Bread
An electric hand-mixer is plenty sufficient for this batter. There's no need to drag out the heavy stand mixer.
For mashing the bananas, if they're soft and ripe enough (more black than yellow on the skins), the mixer will work fine as long as you mix it well enough. You can also mash the bananas with a fork before adding them to the batter.
Silicone spatulas (these are my favorite!) work great for scraping the sides of the bowl and smoothing the batter in the baking pan.
A 9x5-inch baking pan - and non-stick, metal pans work best for this recipe.
Storing Banana Bread
Banana Bread will keep at room temp in an airtight container for four or five days. If you think it won't be eaten by then, wrap it tightly in plastic wrap, followed by a layer of foil (helps keep the plastic wrap in place), and store it in the refrigerator, where it can last longer than a week.
Can you freeze Banana Bread?
Yes, you can. The handiest way to freeze banana bread is to slice it first, then tightly wrap each slice individually in plastic wrap followed by aluminum foil. It's much easier to thaw individual slices than to thaw the entire loaf.
Nuts are delicious - but optional
The traditional nut for banana bread is chopped walnuts, but they're completely optional. If you are allergic to or don't care for nuts, just leave them out of the recipe.
Pecans make a nice substitute for walnuts, as well.
More sweet treats to try...
- White Chunk Macadamia Nut Cookies
- Blondies with White Chocolate
- Scotcheroos (the grown-up kind)
- Peanut Butter Blossom Cookies
- Peanut Butter Blossom Cookies
- Scotcheroos
- Ultimate One-Bowl Chewy Brownie Recipe
- Maggie's Five-Minute Fudge Recipe - my kid sister started making these in her "tweens"
- Soft and Chewy Peanut Butter Chocolate Chip Cookies
A fan favorite recipe here at The Unfussy Cook is Grilled Shrimp with Old Bay seasoning - give it a whirl, I just know you're going to love it!
📖 Recipe
Insanely Easy and Delicious Banana Bread
Ingredients
- 1 cup sugar
- ½ cup unsalted butter melted
- 2 eggs room temperature
- 1 teaspoon lemon juice
- 1¾ cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup chopped walnuts ¼ cup set aside for topping the batter
- ½ cup sour cream
- 2 medium bananas very ripe and soft, mashed
Instructions
- Preheat oven to 350℉ and make sure the oven rack is in the middle.
- In a large bowl or stand-mixer, mix the sugar and butter. Add the eggs and lemon juice and continue mixing until well incorporated.
- Add ½ cup of the walnuts (reserving ¼ cup), the sour cream, and the mashed bananas and mix well.
- Pour into a greased 9x5 loaf pan. Top with the remaining walnuts, running down the center. Bake on the center rack for 45 minutes or until a toothpick inserted in the middle comes out clean. Allow it to cool in the baking pan about 15 minutes, then remove to finish cooling.
- If you can't stand to wait, now is the perfect time to have a slice, with or without butter!
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