Description
A delicious and easy-to-make banana bread that is moist and flavorful, perfect for breakfast or dessert.
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 (about 2-1/2 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
- 1/4 teaspoon cinnamon (optional)
- 1/8 teaspoon nutmeg (optional)
- 1/8 teaspoon cloves (optional)
- 1/2 to 3/4 cup toasted pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick spray, or line it with parchment paper.
- If using nuts, toast them on a baking sheet for 5-7 minutes until fragrant. Set aside to cool.
- In a large bowl or stand mixer, beat the butter until smooth. Add both sugars and cream together for about 2 minutes until fluffy.
- Add the eggs and vanilla, beating well until mixed.
- Mash bananas until you have 1 cup and stir into the butter mixture.
- Add flour but don’t stir yet. Blend oats into a powder and add it to the bowl without mixing.
- Stir in baking soda, baking powder, and salt without lumps. Add spices if desired and mix until just combined.
- Fold in sour cream and nuts, if using, then pour batter into prepared pan and smooth the top.
- Bake for 55-65 minutes. Check with a toothpick. The bread should be brown on top.
- Let cool for at least 20 minutes on a cooling rack before slicing. Serve warm!
Notes
Store covered on the counter for up to 2 days. Freeze individual slices for longer storage.