Classic Banana Bread

You can’t beat a classic banana bread, simple as that! This bread is an easy, nutty, moist bread full of bananas with hints of cinnamon and nutmeg.

I recently did a poll on my instagram story asking if there was anyone out there that actually didn’t like banana bread. Can you guess the answer? Out of hundreds of people not a single person said they didn’t like banana bread! Yup, I guess it didn’t surprise me that much. But this means you better have a classic banana bread recipe that you absolutlely love. And if you don’t, this is the recipe for you! My mom and I have been using this recipe forever and I’m pretty sure my grandma did too! You don’t mess with a classic!

Banana Bread Tips

It always surprises me when people use fresh yellow bananas to make their bread. Sorry, but it makes me cringe at the thought. There are only a few tricks to making a bread like this – a bread that is perfectly moist, soft and flavourful. And that’s to use the ripest, blackest bananas you have! Here are some good tips:

• 1. Use black, overripe bananas. If they are yellow don’t even think about it!
  2. Keep ripe, black bananas in the freezer and defrost when ready to bake.
  3. Don’t over mash your bananas.  It’s nice to have little banana pockets within the bread.
  4. Don’t overmix your batter. This will lead to a dense, heavy bread. Just mix the batter until combined!
  5.  Use full fat sour cream or plain good quality yogurt. This gives the bread lots of moisture and flavour.
  6. Go the extra mile and toast the nuts, it will give you a richer nuttier flavour.

The fun part about making banana bread is you can play around a bit by adding your own extras to the bread. Nuts are typically a classic for banana bread; walnuts and pecans are the top choices. But who says you can’t add macadamia nuts or your favourite nut?! Here are some other fun options:

• 1. Coconut flakes
  2. Chocolate chips
  3. Citrus rind
  4. Mixed nuts
  5. Dried fruit; like apricots
  6. Fresh pineapple

Use this classic banana bread as a base to make it just how you and your family love. Happy baking!

Classic Banana Bread

Print Recipe

This classic banana bread is quick, and easy to make. It’s a nutty, moist bread full of bananas with hints of cinnamon and nutmeg.

• Author: Alie Romano
• Prep Time: 10 mins
• Cook Time: 60 mins
• Total Time: 1 hour 10 mins
• Yield: 1 loaf 1x
• Category: Bread
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 3 large overripe bananas (or 4 small bananas), lightly mashed
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1/2 cup sour cream, full fat or plain yogurt
• 2 large eggs, lightly beaten
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon (optional)
• 1/4 teaspoon nutmeg (optional)
• 1/4 teaspoon salt
• 1 cup toasted pecans

Instructions

1. Preheat oven to 350˚F. Line a loaf pan with parchment paper and set aside.
2. In a large bowl combine mashed bananas, sugar, vegetable oil, sour cream, and eggs. Mix by hand just until ingredients are combined (don’t overmix).
3. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix to combine. Add to the banana mixture, and mix until just combined (don’t overmix, it’s okay if you see a few lumps). Add toasted pecans and fold in.
4. Pour batter into loaf pan.
5. Bake for approx. 1 hour or until a toothpick inserted in the centre comes out clean.
6. Let bread cool on a cooling rack for 10 minutes before serving.

Notes

Bread will last 3-4 days stored in an airtight container or freeze for up to a month.

Keywords: Banana Bread, Loaf, Quick Bread, Banana

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