Banana Bread – A Beautiful Mess

If you go out to a coffee shop with pastries and have banana bread, I get it. I love soft, damp interiors with slightly crisp edges. And while bananas aren’t necessarily my favorite fruit, they are my favorite fruit baked in bread. I love the banana flavor!

And this homemade banana bread recipe is my favorite! It’s easy, innocent and very tasty. Bake this banana bread doesn’t last long in our home as it is one of my husband’s favorite desserts.

Related: If you want a similar, simple bread recipe that uses butter instead of oil, try the Chocolate Chip Banana Bread Recipe.

material

• Ripe bananas
• All-purpose flour
• baking soda
• salt
• Walnuts
• oil
• Brown sugar
• egg
• sour cream
• Vanilla extract

I like to sprinkle a little turbinado sugar on top before baking. This adds nice crunches and a nice texture, but is optional.

How to make banana bread

First, peel and mash the ripe bananas into a small bowl. I’ll save it until I need it.

In a large mixing bowl, stir together the flour, baking soda and salt dry ingredients. Next, stir in the walnuts.

In a medium mixing bowl, stir the wet ingredients: oil, brown sugar, eggs, sour cream, vanilla extract. Mix the wet ingredients to dry. Finally, stir in the mashed banana.

You can spray the bread pan with non-stick cooking spray or apply the line with soft butter or parchment. Use a spoon to prepare the batter, and if you want to use it, top with turbinado sugar.

Bake in the oven at 350°F for 45-50 minutes. The toothpick inserted in the center should almost come out nicely (the raw dough is not completely clinging to it). Let the bread cool in a pan before removing it. Once the room temperature is at it, it can be sliced ​​and served.

Tips and alternatives

• The oil in this recipe is usually made with canola oil or vegetable oil. However, other oils can be used, such as olive oil or melted coconut oil. If you use a more flavorful oil, keep in mind that this will add to the flavor of the bread.
• Plain Greek yogurt can be replaced with sour cream.
• You can use white sugar instead of brown sugar, but I like the flavors brown sugar adds.
• If you want to make this banana bread recipe but the banana is not yet ripe, learn how to ripen your banana quickly here.
• If you want to make your banana bread worthy of Pinterest, add sliced ​​bananas to the top before baking. ‐This is not necessary, but it’s really clean if you have extra bananas.
• Other additions you might want include chocolate chips, other nuts like pecans and almonds, and other spices like cinnamon and nutmeg.
• If you want to make banana muffins instead of bread, you can bake this batter in a standard-sized muffin can to reduce the bake time to 20-25 minutes.
• Wrap in plastic wrap or store in an airtight container for at least three days, perhaps long enough to store remaining bread. As long as you prefer cold banana bread, you don’t need to refrigerate it.

More homemade bread recipes