Ingredients:
- 2 to 3 very ripe bananas (about 1 ½ cups, mashed)
- ½ cup (115 g) unsalted butter, melted (or vegetable oil for dairy-free)
- ¾ cup (150 g) granulated sugar (can reduce to ½ cup if you prefer less sweet)
- ¼ cup (50 g) brown sugar (adds richness)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional but recommended)
- ½ cup (120 ml) sour cream or plain yogurt (for extra moistness)
- ½ cup (60 g) chopped walnuts or pecans (optional)
- ½ cup (90 g) chocolate chips (optional, for extra sweetness)
Instructions:
- Preheat Oven
- Heat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan (or line with parchment paper).
- Mash Bananas
- In a large mixing bowl, mash bananas until smooth.
- Whisk in melted butter until fully combined.
- Mix Wet Ingredients
- Add sugar, brown sugar, eggs, vanilla, and sour cream (or yogurt).
- Mix until smooth and creamy.
- Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Mix Batter
- Gently fold the dry ingredients into the wet mixture (don’t overmix).
- Stir in nuts or chocolate chips if using.
- Bake
- Pour the batter into prepared loaf pan.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, cover loosely with foil in the last 15 minutes.
- Cool & Serve
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy warm or at room temperature.
Tips for Best Results:
- Use overripe bananas (brown-speckled and soft) for the sweetest, richest flavor.
- Add a spoonful of peanut butter to the batter for a twist.
- Store in an airtight container at room temperature for 3 days, or freeze slices for up to 3 months.
