Amazing Banana Bread Recipe
Preppy Kitchen cooked this in a YouTube video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Tara Farrar on SeeMeCook
A moist, tender, and flavorful banana bread that is incredibly easy to make. This classic loaf features a perfect balance of sweetness and rich banana flavor, making it an ideal breakfast or snack.
- Time
- 75 minutes
- Equipment
- Stovetop and oven
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 5 g
- 3 g
- 50 g
- 4 g
- 350 g
Weights are estimates. Together, the ingredients weigh about 1.03 kg before cooking, which is about 105 g per serving.
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)). Grease a 9x5 inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until well combined. Set aside.
In a large bowl, whisk the 1/2 cup of melted butter and 3/4 cup of packed brown sugar together until smooth.
Add the egg, 1 teaspoon of vanilla extract, and 1/4 cup of sour cream to the butter mixture. Whisk until the mixture is fully incorporated and smooth.
Stir in the 3 mashed bananas using a spatula until just combined.
Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined and no streaks of flour remain; do not overmix, as this will result in a tough bread.
If using, fold in the 1/2 cup of chopped walnuts.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the pan from the oven and let the bread cool in the pan for about 10 minutes.
Transfer the loaf to a wire rack to cool completely before slicing.
Notes
For the best flavor, use bananas that are heavily spotted or even completely black. If the bread starts to brown too quickly in the oven, you can tent it loosely with aluminum foil for the last 15 minutes of baking. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 320
- Protein
- 5 g
- Carbs
- 43 g
- Fat
- 15 g
- Fiber
- 2 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
