Banana Bread
HB-8853 · Hand-built original · American
A loaf of banana bread made with three mashed ripe bananas, melted butter and yogurt or sour cream, with optional cinnamon.
AmericanDessertVegetarian
Main ingredient: banana
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 3 ripe bananas (mashed)
- 1/2 cup unsalted butter (melted)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup plain yogurt or sour cream
Method
- Heat the oven to 350°F and grease a 9×5-inch loaf pan, or line it with parchment paper.
- Mash the ripe bananas in a large bowl with a fork or potato masher until smooth with a few small lumps.
- Stir the melted butter, granulated sugar, eggs and vanilla into the bananas, then mix in the yogurt or sour cream.
- In a separate bowl, whisk the flour, baking soda, salt and cinnamon, if using.
- Fold the dry ingredients into the banana mixture just until combined, leaving the batter slightly lumpy.
- Scrape the batter into the loaf pan and bake for 50–60 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
- Cool the bread in the pan for about 10 minutes, then move it to a wire rack to cool completely before slicing.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).