Description
Delight in our versatile banana bread recipe, easily customisable and vegan-friendly. Start baking your crowd-pleasing treat now!
Ingredients
2 cups All-Purpose Flour
1 1/2 tsp Baking Soda
1/4 tsp Table Salt
1/2 tsp Ground Cinnamon
1/2 cup (1 stick) Unsalted Butter (divided,) at room temperature
1 cup Packed Brown Sugar
2 Large Eggs, at room temperature
1/2 cup Plain Yogurt or Sour Cream, at room temperature (see notes)
2 cups Ripe Bananas, mashed (about 3 large bananas)
1/2 tbsp Pure Vanilla Extract
Optional Toppings:
1/2 cup Pecans or Walnuts, chopped
1/2 cup Semi-Sweet Chocolate Chips
1/2 cup Freeze-Dried Berries
if using: 1 tbsp All-Purpose Flour, for coating (see recipe video)
Instructions
- Set oven to 350ºF (180ºC)
- Prepare a loaf ban by greasing it with about ½ tbsp butter or with cooking spray, set aside (away from the oven, to avoid melting the butter)
- In a mixing bowl, combine all dry ingredients, except sugar, using a whisk or fork
- Prepare a stand mixer with the flat paddle attachment (or use a hand mixer) to mix Brown Sugar and Butter, in low speed, until combined into a paste
- With the mixer on, add Eggs one at at time, gradually increasing to medium speed until well combined
- Add Sour Cream, Bananas and Vanilla Extract, stopping before each to scrape the sides of the bowl
- Reduce mixer power back to low speed and gradually add the Flour mix
- Mix just until combined, try not to over-mix
- If using any optional toppings, toss with flour in a mixing bowl until coated, then gently fold into the batter using a spatula or large spoon
- Pour batter into the prepared loaf pan
- This step is optional, but recommended: Place a piece of foil over the loaf pan and press the edges to shape it into a “lid” for the pan, then remove and set aside for later (see recipe video for instructions)
- Bake for 60-65 minutes, adding the foil lid halfway through (to avoid burning the top crust)
- Use a toothpick or cake tester to check for doneness
- When fully baked, remove from oven and let cool (without the foil lid) in a wire reck for at least 1 hour before serving
- Use a bread knife to cut in slices about 1″ thick, store in the fridge, in an airtight container for up to 1 week
Notes
I always use Sour Cream when I make this, but you can also use Plain Yogurt or replace with a vegan substitute.
If making Vegan, eggs can be substituted for store-bought Egg Replacement or for 4 tbsp Vegan Mayo, and Butter can be substituted for Margarine.
If using toppings, I’d recommend using no more than ⅓ cup of any single topping, to avoid it overpowering the banana flavours, and no more than 1 cup in total.
If using berries, I recommend avoiding fresh berries, as the extra moisture will interfere in the consistency and baking time. Freeze-dried berries are the best ones to use for this.
- Prep Time: 20
- Cook Time: 60
- Category: Snacks
- Method: Oven-Baked
- Cuisine: American
Keywords: Banana bread recipe, homemade banana bread, ripe bananas, vegan banana bread, customisable recipe, crowd-pleasing recipe, simple substitutions, walnuts, chocolate chips, dried berries, easy baking, comforting bake, vegan-friendly