Description
This One-Bowl Banana Bread recipe is perfect for when you have a few overripe bananas and want to make something deliciously comforting. The bread is moist, tender, and has just the right amount of sweetness.
Ingredients
- Baking spray
- 1-1/3 cups (300 grams) overripe mashed banana (about 3 medium bananas)
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup avocado oil (or combination of oil and melted butter, see note)
- 3 large eggs
- 1/2 cup (115 grams) sour cream or Greek yogurt
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon coarse kosher salt
- 2-1/4 cups (270 grams) all-purpose flour
Instructions
- Preheat the oven to 350ºF and place a rack in the center of the oven. Prepare a large 1 1/2 pound loaf pan (about 10 inch by 5 inch) by spraying it with baking spray and lining it with a piece of parchment paper.
- In a large bowl whisk the mashed bananas, brown sugar, granulated sugar, and oil until smooth.
- Add in the eggs, sour cream, baking powder, baking soda, cinnamon, vanilla, and salt and whisk together until fully combined.
- Add in the flour and mix until no dry flour is visible. Do not overmix.
- Transfer the batter to the prepared loaf pan and place it on a sheet pan.
- Bake in the preheated oven until the middle of the bread reaches a temperature of 200Fº or until a toothpick inserted in the middle comes out clean, 60 to 65 minutes.
- Let cool slightly before transferring the bread out of the pan and onto a cooling rack.
- Serve warm or at room temperature.
- Banana bread gets better with age! Store in an airtight container at room temperature for 2 to 4 days.
Notes
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the measuring cup, then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
I've tried this recipe with all butter, all oil, and a combination of both. My preference is for an all-oil recipe. It results in a stronger banana flavor and a moister loaf. However, some people really enjoy that milky buttery addition, so feel free to use whichever you prefer. If you do use all butter, it's helpful to add in just a tablespoon of oil, to help keep the bread moist and to account for the decrease of fat that butter has in comparison to oil.