Ingredients
Scale
- 4 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside. Mash bananas until smooth. Mix flour, baking soda, and salt in a bowl.
- Beat softened butter and sugar until creamy. Add eggs one at a time, then vanilla and mashed bananas. Incorporate sour cream or Greek yogurt for extra moisture.
- Gradually add dry ingredients into the banana mixture, mixing just until combined. Pour batter into prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
Notes
- Wrap banana bread tightly in plastic wrap or store in an airtight container to maintain freshness.
- This banana bread stays fresh at room temperature for up to 2 days and in the refrigerator for up to a week.
- For longer storage, slice and freeze in resealable bags. Toast slices or warm before serving.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 250 kcal Kcal
- Sugar: 14 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg