Classic Banana Bread

My Classic Banana Bread recipe has the perfect blend of sweet bananas, a hint of vanilla and cinnamon, a moist and tender crumb and warm flavors. You will fall in love with the tantalizing scent as it's baking in the oven! Banana bread is delicious on its own but even better served warm with butter, a drizzle of honey or with some ice cream.

Course Dessert

Cuisine American

Prep Time 18

Cook Time 1

Resting time 1

Total Time 2 18

Servings slices

Calories 279kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1/2 cup unsalted butter, melted and cooled for ~10 minutes or vegetable oil*
1 cup granulated sugar
2 large eggs, room temperature
1 1/4 cup mashed ripe/over ripe bananas ~3-4 small bananas
1/4 Heaping cup sour cream, room temperature
2 tsp. vanilla extract
2 cups all purpose flour, spooned and leveled
1 tsp. baking soda
1 tsp. kosher salt
1/2 tsp. ground cinnamon

US Customary - Metric

Instructions

Preheat the oven to 350°F. Be sure to adjust the oven rack to the lower-middle position.
Grease the pan: Grease a 8.5 x 4.5 inch light colored loaf pan with softened butter. Evenly spread a thin layer of butter over the interior surface of the loaf pan. Be sure to cover the bottom and sides, including the corners. Add a tablespoon or two of all-purpose flour to the pan. Tilt and rotate the pan, tapping it gently, to distribute the flour evenly across the greased surface. The flour will stick to the butter, creating a light, floury coating. Hold the greased and floured pan upside down over the sink or a trash can to allow any excess flour to fall out. Gently tap the pan to help remove loose flour.
Melt the butter in a microwave safe bowl in 30 second intervals until fully melted. Be sure to cover it so it doesn't splatter. Set melted butter aside to cool for ~10 minutes. Then add in the sugar.
1/2 cup unsalted butter, melted and cooled for ~10 minutes, 1 cup granulated sugar
Whisk the melted butter and sugar together in a medium sized mixing bowl for 1-2 minutes. It should look like a paste.
Add in the eggs, 1 at a time, whisk until mixed.
2 large eggs, room temperature
Then add in the mashed bananas, sour cream, and vanilla extract.
1 1/4 cup mashed ripe/over ripe bananas, 1/4 Heaping cup sour cream, room temperature, 2 tsp. vanilla extract
Sift in the dry ingredients and mix with a rubber spatula just until combined. Do not over mix.
2 cups all purpose flour, spooned and leveled, 1 tsp. baking soda, 1 tsp. kosher salt, 1/2 tsp. ground cinnamon
Pour into the prepared pan, smoothing out the top. Bake 60-65 minutes or until a toothpick inserted into the middle comes out clean. The batter will appear set and the tops will be golden brown.
Cool in pan on a wire rack for ~30 minutes. Release/tap bread out of pan. Cool completely before slicing. Slice and enjoy! (I love popping a slice in the microwave for 10-15 seconds then topping with butter!)

Notes

Storage: bread keeps for 2-3 days at room temperature. I love this bread best on days 2 and 3 actually! Warmed in the microwave and then with a little butter on top. So good! Bread can also keep in the fridge for 1 week or up to 2-3 months in the freezer, just be sure to tightly wrap it.
Loaf pan: I tested this recipe multiple times in my 8.5 x 4.5 inch loaf pan, but a 9x5 pan will also work well, adjust baking time as needed, ~55 minutes.
Additions: feel free to fold into the batter: mini chocolate chips, chopped walnuts or nuts of choice, raisins, etc.
*Vegetable oil: this recipe has been tested using 1/2 vegetable oil and it creates a beautiful loaf!

Nutrition