Banana Bread Recipe
Hi friends! Let’s talk about banana bread. I mean, who doesn’t love the smell of a warm loaf baking in the oven? It’s cozy, comforting, and a great way to use up those spotty bananas sitting on your counter. Today, I’m sharing my all-time favorite banana bread recipe with a little twist—a dollop of sour cream, a hint of cinnamon, and a pinch of nutmeg to make it extra warm and flavorful. Trust me, once you try it this way, you’ll never go back!
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Why I Love This Recipe
Banana bread has a special place in my heart. Growing up, my mom always made banana bread when the bananas started turning brown. I used to watch her mix the batter, sneaking tastes whenever she wasn’t looking. Now, it’s my go-to recipe for weekend baking or a thoughtful gift for a neighbor or friend.
Let’s Mix It Up: Ingredients You’ll Need
- 3 ripe bananas (mashed)
- 1/2 cup butter, melted and slightly cooled
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Optional add-ins: 1/2 cup chopped nuts, chocolate chips
Step-by-Step Instructions
1. Preheat Your Oven
Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mash and Mix
In a large mixing bowl, mash the bananas until smooth. Stir in the melted butter, white sugar, brown sugar, eggs, sour cream, and vanilla extract until well combined.
3. Add Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Add this to the wet ingredients and gently fold everything together until no streaks of flour remain. If you’re adding nuts or chocolate chips, fold them in now.
4. Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Check at the 50-minute mark to ensure it doesn’t overbake.
5. Cool
Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely (if you can wait that long!).
Tips & Tricks for the Perfect Banana Bread
1. Use Ripe Bananas
The riper, the better! Spotty bananas are naturally sweeter and add more flavor to your bread.
2. Don’t Overmix
Once you add the dry ingredients, mix just until combined. Overmixing can make your bread dense.
3. Customize Your Loaf
This recipe is a blank canvas. Add a sprinkle of chopped walnuts, chocolate chips, or a swirl of caramel sauce on top before baking.
4. Test for Doneness
Oven times can vary. If your bread starts browning too much on top but isn’t done in the middle, tent it with foil and continue baking.
How to Store and Freeze Banana Bread
Storing
- Wrap your banana bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
- For longer storage, keep it in the fridge for up to 1 week.
Freezing
- Banana bread freezes beautifully! Slice it first for easy grab-and-go portions.
- Wrap each slice (or the whole loaf) in plastic wrap, then place it in a freezer bag. It will keep for up to 3 months.
- To thaw, simply leave it at room temperature or pop a slice in the microwave for 15-20 seconds.
This banana bread recipe, with its added cinnamon and nutmeg, is pure comfort in every bite. Whether you’re enjoying a slice with your morning coffee or sneaking a piece before bed, it’s sure to bring warmth to your day. Let me know if you add your own twist—I’d love to hear how it turns out!
Happy baking,
Nettie 😊
Banana Bars with Cream Cheese Frosting
Banana Bread Recipe
Ingredients
- 3 ripe bananas mashed
- 1/2 cup butter melted and slightly cooled
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Optional add-ins: 1/2 cup chopped nuts chocolate chips,
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the bananas until smooth. Stir in the melted butter, sugars, eggs, sour cream, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Add this to the wet ingredients and gently fold everything together until no streaks of flour remain. If you’re adding nuts or chocolate chips, fold them in now.
- Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Check at the 50-minute mark to ensure it doesn’t overbake.
- Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely