Old-Fashioned Banana Bread

Banana bread has always been a household favorite, but my first attempt at making it was far from perfect. The loaf was either too dry or too dense, and I couldn’t figure out the secret to that perfectly moist, fluffy texture. That all changed when a close friend shared a foolproof banana bread recipe with me—one that has never failed since.

This Old-Fashioned Banana Bread is a quick and easy recipe that requires just a few basic ingredients. Whether you’re a beginner in the kitchen or an experienced baker, this is a fail-safe way to make delicious banana bread every time.

Why This Recipe is Special

• Beginner-friendly – Simple steps, easy-to-find ingredients, and no special equipment needed.
• Perfectly moist texture – The combination of ripe bananas, butter, and sour cream ensures a soft and tender loaf.
• Great for meal prep – Bake once, and enjoy for breakfast, snacks, or dessert throughout the week.
• Customizable – Add chocolate chips, nuts, or even a cinnamon swirl for a unique twist.

Ingredients and Preparation

This banana bread comes together with just a handful of pantry staples, each playing an important role in creating a flavorful and tender loaf.

• Bananas – The star ingredient, providing natural sweetness, moisture, and a rich banana flavor. The riper, the better—look for bananas with brown spots.
• Butter – Adds richness and depth to the flavor. Using room-temperature butter ensures a smooth batter.
• Granulated Sugar – Sweetens the loaf while helping to create a golden-brown crust. Brown sugar can be used for a deeper caramelized flavor.
• Eggs – Help bind the ingredients and add structure to the bread.
• Vanilla Extract – Enhances the overall sweetness and warmth of the bread.
• Flour – Provides structure. All-purpose flour is the best choice, but you can substitute with bread flour for a slightly lighter texture.
• Baking Soda – The leavening agent that ensures the bread rises properly.
• Salt – Balances the sweetness and enhances the flavors.
• Sour Cream – The secret ingredient for extra moisture and a tender crumb. You can substitute it with buttermilk or Greek yogurt for a similar effect.

Ingredient Substitutions

• Dairy-free? Use coconut oil instead of butter and almond milk instead of sour cream.
• Gluten-free? Swap all-purpose flour with a 1:1 gluten-free baking blend.
• Lower sugar? Reduce the sugar by half or use honey for a natural sweetener.

Step-by-Step Instructions

Preheat the oven: Set your oven to 325°F and place a rack in the center. This ensures even baking and prevents the bread from over-browning.

Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy. This step helps create a smooth texture in the final loaf.

Mash the bananas and mix the wet ingredients: In a separate bowl, mash the ripe bananas with a fork. Stir in the eggs and vanilla extract until well combined.

Combine the wet and dry ingredients: Gradually add the banana mixture to the butter and sugar mixture, stirring gently to combine. In another bowl, sift together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.

Incorporate the sour cream: Gently fold in the sour cream, making sure not to overmix. This step ensures a moist and tender crumb.

Prepare the loaf pan: Grease two loaf pans with butter or non-stick spray and dust them lightly with flour to prevent sticking.

Pour and bake: Divide the batter evenly between the two prepared pans. Place them in the oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool before slicing: Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Cutting into warm banana bread can cause it to crumble, so try to be patient.

Beginner Tips and Notes

• Use very ripe bananas: The riper the banana, the sweeter and more flavorful your bread will be.
• Avoid overmixing: Stir just until the ingredients are combined. Overmixing can lead to a dense loaf.
• Check for doneness: Insert a toothpick in the center—if it comes out clean, the bread is ready. If not, bake for an additional 5–10 minutes.
• Store properly: Wrap the cooled bread in plastic wrap or foil and store at room temperature for up to 3 days or in the fridge for up to a week.

Serving Suggestions

• Classic buttered slice: Enjoy warm banana bread with a pat of melted butter.
• With cream cheese: Spread a thin layer of cream cheese for a tangy contrast.
• Make it dessert: Drizzle with honey or top with a scoop of vanilla ice cream.
• For breakfast: Serve with fresh fruit and a cup of coffee.

Storage Tips:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps fresh for up to one week in the fridge.
• Freezing: Wrap tightly in plastic wrap and freeze for up to 6 months. Thaw at room temperature before serving.

Give This Recipe a Try!

This Old-Fashioned Banana Bread is simple, delicious, and perfect for beginners. Whether you’re baking it for the first time or the hundredth, it always turns out soft, moist, and full of flavor.

If you try this recipe, let me know in the comments! What’s your favorite way to enjoy banana bread? Happy baking!

FAQ About Old-Fashioned Banana Bread

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