Description
A moist and tender banana bread made with overripe bananas, flour, and butter. Perfectly balanced sweetness with a hint of oats for texture. Made in under an hour with simple ingredients.
Ingredients
3 overripe bananas
3/4 cup sugar
1 tsp vanilla extract
1/2 cup melted butter
2 cups all-purpose flour
1/2 tsp salt
1 tbsp baking powder
1/2 cup sour cream
1/2 cup old-fashioned oats
Instructions
Preheat oven to 350°F. Grease a 4×8-inch loaf pan with coconut oil.
Mash bananas in a large bowl. Add sugar, vanilla, and melted butter. Whisk until smooth.
In a separate bowl, whisk flour, salt, and baking powder. Set aside.
Beat 2 room-temperature eggs for 2 minutes, then stir into banana mixture.
Gradually fold dry ingredients into wet ingredients until just combined. Avoid overmixing.
Pour batter into prepared pan. Bake for 55 minutes, rotating pan halfway through.
Insert a toothpick in the center—it should come out with crumbs but no wet batter. Cool completely before slicing.
Notes
Use black-speckled bananas for maximum flavor.
Room-temperature eggs create a smoother texture.
For gluten-free option: substitute 1 1/2 cups GF flour + 1/4 cup starch, 1/2 tsp xanthan gum.
Rotate the pan halfway through baking for even doneness.
Store in an airtight container at room temperature for up to 3 days.
Substitute chopped walnuts for oats if desired.
- Prep Time: 15
- Cook Time: 55
- Category: Breackfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 14g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg