Janet's Banana Bread
Moist, tender, and bursting with natural banana flavor, Janet’s Banana Bread is a timeless recipe that’s perfect for breakfast, dessert, or an afternoon treat. Made with three large, ripe bananas and a touch of plain yogurt or sour cream, this easy-to-follow recipe guarantees a perfectly moist and flavorful loaf every time. The optional addition of walnuts or chocolate chips lets you customize your banana bread to suit your cravings. With just 15 minutes of prep time and a delightful aroma that fills your kitchen as it bakes, this classic banana bread is a must-try for anyone who loves simple, comforting baked goods. Perfect for busy mornings or as a delicious homemade gift, Janet’s Banana Bread is the ultimate crowd-pleaser!
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Ingredients
- 3 large ripe bananas
- 113 grams unsalted butter
- 150 grams granulated sugar
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 60 grams plain yogurt or sour cream
- 75 grams walnuts or chocolate chips (optional)
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan with butter or non-stick cooking spray.
Step 2
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. Set aside.
Step 3
Melt the unsalted butter in a small saucepan or microwave and let it cool slightly.
Step 4
Add the melted butter to the mashed bananas, followed by the granulated sugar. Mix until combined.
Step 5
Beat in the eggs, one at a time, and then stir in the vanilla extract.
Step 6
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 7
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Step 8
Fold in the plain yogurt or sour cream to keep the batter moist and creamy.
Step 9
If using walnuts or chocolate chips, gently fold them into the batter.
Step 10
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 11
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Check at the 50-minute mark to ensure it doesn’t overcook.
Step 12
Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (1162.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3326.3 |
| Total Fat 161.8g | 0% |
| Saturated Fat 66.0g | 0% |
| Cholesterol 630.0mg | 0% |
| Sodium 2626.4mg | 0% |
| Total Carbohydrate 442.2g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 205.2g | |
| Protein 55.7g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 282.4mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 2324.4mg | 0% |
Source of Calories