Easy to make (you only need one bowl!), moist, and simply delicious, this is my favourite banana bread recipe! This banana bread has a beautiful warm flavor from the cinnamon and brown sugar and a soft and moist crumb from the butter and overripe bananas. This recipe is a great way to use ripe bananas and a perfect snack for a tea break!
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Bananas are a staple fruit my family and I love to have readily available at home. However, we could never consume them fast enough not to notice overripe, spotted bananas sitting on the counter after a few days. When this happens, I always love using them to make homemade banana bread!
Banana bread is probably my family’s favorite dessert that I make, especially my grandmother – she LOVES banana bread. This banana bread recipe is my absolute favorite – I make them almost every week!
I love eating these banana bread slices as is and alongside a warm cup of English Breakfast tea. Many people I know enjoy them toasted with a little butter and/or honey drizzled over the top and alongside a cup of coffee.
How to Freeze Banana Bread
This banana bread recipe freezes wonderfully. I like to freeze my banana bread in slices as they thaw much quicker, but you can also freeze it as a loaf. Follow these instructions to retain the freshness, flavor, and texture if you want to freeze this banana bread for future consumption:
- Let the banana bread cool completely.
- Wrap the banana bread (either as a loaf or in slices) in two layers of cling wrap.
- Keep the wrapped banana bread in a freezer-friendly storage bag or reusable container.
- Write down the date you made this banana bread.
- Store in the freezer for up to three months.
- When ready to consume: thaw the banana bread wrapped (or unwrapped) at room temperature. Then, enjoy!
Banana Bread | One Bowl, Easy to Make, and Delicious
Ingredients
- 4 medium (480g) ripe bananas mashed
- 1/3 cup (70g) unsalted butter melted
- 1/2 cup (100g) granulated sugar
- 1 large egg beaten
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 1/2 cups (187g) all-purpose/plain flour sifted
- 1/4 cup (45g) chocolate chips optional; for sprinkling
Instructions
- Preheat the oven to 175°C / 350°F. Grease and line a loaf pan with baking paper or lightly flour the surface.
- In a large bowl, combine the mashed bananas and melted butter. Then, add in the sugar, egg, vanilla, and sour cream. Stir until combined.
- Add the baking powder, baking soda, cinnamon, and salt to the mixture. Stir until combined.
- Add in the flour and fold in gently, just until no streaks of flour remain. Pour the batter into the prepared loaf pan. Sprinkle the chocolate chips (if using) over the top of the batter.
- Bake for 45 minutes or until a knife inserted in the center comes out clean. Let it cool on the pan for 10 minutes, then turn out and let it cool completely. Cut into 8 to 10 slices and serve.
Notes
- Tools (affiliate links): Loaf Pan | Mixing Bowl | Silicone Spatula | Whisk
- Frozen Bananas: You can use frozen bananas in this recipe. Thaw the frozen bananas and remove any excess liquid before using. Then, simply use the bananas as instructed in the recipe.
- Butter: You can use salted butter in this recipe and omit the salt.
- Chocolate Chips: I love using dark chocolate chips for this recipe. You can also incorporate about 1/2 cup (90g) of chocolate chips into the batter itself! Feel free to add more or less chocolate chips as desired.
Let me know if you’ve tried this banana bread recipe and what you think of it, or share your favorite banana bread recipe in the comments below!
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