This is the only banana bread recipe you’ll ever need! Moist, fool-proof, and easy to switch up with different additions. We’re partial to fresh cranberries, but chocolate chips and walnuts are other great options. Or, for true vintage flair, give baking gumdrops a try! This recipe yields two large loaves of banana bread; one for eating, and an extra for freezing, or to share with loved ones.
Ingredients:
- 4 – 6 (very ripe) Bananas: Depending on size, and how many bananas you have on hand. (And yes, you can use frozen bananas).
- 4 Eggs
- 1 Cup Oil: I use avocado oil, but any neutral oil will work such as canola, avocado, vegetable, grapeseed, sunflower. Melted butter will also work, however, your banana bread will not stay moist for as long.
- 1/4 Cup Sour Cream
- 2 tsp. Lemon Juice: Fresh or bottled
- 1 tsp. Vanilla
- 4 Cups White Flour
- 2 Cups White Sugar
- 1 Tbsp. Baking Powder
- 1 Tbsp. Baking Soda
- 1/2 tsp. Salt
- 1 1/2 Cups Fresh or Frozen Cranberries: Swap these for chocolate chips, walnuts, baking gumdrops, etc. or omit additions for a plain banana bread.
Method:
Preheat the oven to 350. In a large mixing bowl, mash the bananas well with a whisk or a potato masher.
Add eggs, oil, sour cream, lemon juice, and vanilla to the bananas. Whisk well until combined.
In a separate large mixing bowl, combine sugar, flour, baking powder, baking soda, and salt. Whisk until combined.
Add the dry ingredients to the wet ingredients. Whisk until just combined.
Add cranberries to the batter. Fold in, taking care not over mix.
Pour batter into two greased or parchment lined 9″ x 5″ loaf pans.
Bake at 350 for 75 to 90 minutes, until a toothpick inserted in the middle comes our clean.
The Recipe
Banana Bread
Equipment
- 2 9″ x 5″ Loaf Pans
Ingredients
- 4-6 Ripe Bananas
- 4 Eggs
- 1 Cup Neutral Oil
- 1/4 Cup Sour Cream
- 2 tsp Lemon Juice
- 1 tsp Vanilla
- 4 Cups White Flour
- 2 Cups White Sugar
- 1 Tbsp Baking Powder
- 1 Tbsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 Cups Fresh Cranberries (can swap chocolate chips, nuts, or baking gumdrops)
Instructions
- Preheat the oven to 350℉. Mash the bananas in a large mixing bowl.
- Add the eggs, oil, sour cream, lemon juice and vanilla to the mashed bananas. Whisk well until combined.
- In a separate large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk well until combined.
- Add the dry ingredients to the wet. Whisk until just combined.
- Add the cranberries to the batter. Fold in, taking care not to over mix.
- Pour the batter into two greased or parchment lined 9″ x 5″ loaf pans.
- Bake at 350° for 75- 90 minutes, until a toothpick inserted in the centre comes our clean.
Lovely recipe! Super moist and the cranberries are a delicious addition! My kids loved it!