Description
A moist and flavorful banana bread recipe made with ripe bananas, blended oats for texture, and optional warm spices and toasted nuts. Perfect for a comforting breakfast or snack.
Ingredients
Scale
Main Ingredients
- 1/2 cup butter, 1 stick, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe banana, 9 ounces, about 2 and 1/2 medium bananas
- 1 cup all-purpose flour, spooned and leveled
- 1/2 cup old fashioned oats, blended into a powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream
Optional Ingredients
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 to 3/4 cup toasted pecans or walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper for easy removal of the bread.
- Toast Nuts (Optional): If using nuts, toast 1/2 to 3/4 cup chopped pecans or walnuts on a dry baking sheet at 350 degrees F for 5-7 minutes, stirring every 2 minutes until fragrant. Set aside to cool.
- Cream Butter and Sugars: In a large bowl or stand mixer, beat the softened butter until smooth. Add brown sugar and granulated sugar and cream together by beating about 2 minutes until fluffy, scraping the sides and bottom of the bowl.
- Add Eggs and Vanilla: Beat in 2 large eggs followed by 2 teaspoons vanilla extract, mixing well and scraping the sides to fully incorporate.
- Prepare Bananas: In a small bowl, mash about 2 and 1/2 very ripe bananas to make 1 cup of mashed banana. Add the mashed banana to the butter mixture and stir to combine.
- Add Dry Ingredients: Add 1 cup all-purpose flour to the bowl but do not mix yet. Blend 1/2 cup old fashioned oats into a powder and add this oat flour to the bowl without stirring. Stir baking soda, baking powder, and kosher salt into the flour mixture to remove clumps.
- Add Spices (Optional): Add 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves if desired for extra flavor.
- Combine Wet and Dry Mixtures: Stir the dry ingredients into the wet ingredients until just incorporated, scraping the sides and bottom of the bowl.
- Fold in Sour Cream and Nuts: Fold in 1/2 cup sour cream for moistness, then fold in toasted nuts if using. Optionally, reserve some nuts to sprinkle on top before baking.
- Transfer to Pan and Bake: Pour batter into the prepared loaf pan and smooth the top. Bake at 350 degrees F for 65 minutes. Check doneness by inserting a toothpick into the center; it should come out with no wet batter.
- Cool and Serve: Let the bread cool on a cooling rack for at least 20 minutes before slicing. Serve warm with butter if desired.
- Storage: Store covered at room temperature for up to 2 days or refrigerate leftovers. Banana bread can also be frozen wrapped in foil and a ziplock bag or as individual slices, thawed at room temperature before serving.
Notes
- You can use up to 2 cups (18 ounces) of mashed banana without changing the other ingredients, though more banana will make the bread denser.
- If you prefer, substitute the blended oats with 1/2 cup all-purpose flour.
- Toasting nuts enhances their flavor and crunch in the bread.
- Optional warm spices add depth but can be omitted for a simpler taste.
- Using parchment paper in the loaf pan makes removing the bread easier and helps with neat slicing.
- The toothpick test is essential to avoid undercooked banana bread; moist crumbs are fine but no wet batter.
- Freezing banana bread is a great way to keep it fresh longer; toast slices briefly to improve texture after thawing.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
