Classic Banana Bread

August 15, 2019
banana bread

banana bread

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Every once in a while, we all need some comfort food. To me, one of those top comfort foods is banana bread. I have had the same Banana Bread recipe sitting in my binder where I keep all my favourite and passed down recipes. I have no idea where it had come from initially, but over the years, I have made a few minor changes to it. It’s the perfect little bake to get rid of those overripe bananas. This is really important to me because I am such a banana snob. I prefer my banana’s with still a touch of green on them so once they pass that point, I don’t really eat them.

The Banana Bread:

This is a relatively easy recipe for something delicious, and I always feel like it must be healthy just because of the banana. Because mashed bananasof the simplicity of this bake, it is super easy to add different flavours to it and make it your own. You can add chopped nuts, blueberries, or even some chocolate chips. This is a very versatile recipe, so feel free to experiment. For the best flavour, make sure you use those super ripe bananas that look way to brown to eat, the browner they are the better the flavour. The pan used in this recipe is your basic loaf pan. If you are purchasing one, remember that you don’t want one that is too dark. Darker pans will brown your bake faster.

So for serving this it is best served at room temperature and can be kept for about a week if wrapped up or in an airtight container. You should store the bread as a loaf and slice as you need because there is less chance of it becoming stale. I hope you enjoy this Banana Bread recipe as much as we do, and don’t be afraid to add some extra flavour. Good Luck and Happy Baking.

As always I would be happy to hear from you about how your baking went so leave a comment or post a picture.

banana bread

Classic Banana Bread

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By Teresa Serves: 1 loaf
Prep Time: 15 min Cooking Time: 1 hour Total Time: 1 hour 15 min

A classic recipe for moist delicious Banana Bread that I've been making for years.


  • 2 cups (325g) flour
  • 3/4 cup (155g) sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 2 eggs
  • 1/4 cup (62g) sour cream*
  • 1 tsp vanilla
  • 4-5 mashed banana's
  • 1/4 melted butter



Preheat oven to 350℉ and grease loaf pan.


In a large bowl whisk together all the dry ingredients; flour, sugar, baking powder, baking soda, salt, and spices.


Mash the bananas with a fork so that it's a thick paste. I do this on a plate.


In a small bowl mix together eggs, sour cream, vanilla, bananas, and melted butter.


Stir the wet ingredients into the dry until fully incorporated.


Pour batter into the loaf pan and use a spatula to move the batter into the corners.


Bake for 55 minutes and check the bake by sticking a toothpick into the centre of the loaf. If the pick comes out clean remove the loaf from the oven. If not, bake for another 5 minutes and check again.


Let the banana bread cool before removing from the pan.


Serve at room temperature.


* if you happen to be out of sour cream you can use either sour milk or buttermilk. We need the acidity to react with the baking soda for leavening.



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