Ingredients
Scale
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup mashed ripe banana (about 2 1/2 medium bananas)
- 1 cup all-purpose flour, spooned and leveled
- 1/2 cup old fashioned oats, blended into powder
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 cup sour cream
- 1/4 tsp cinnamon (optional)
- 1/8 tsp nutmeg (optional)
- 1/8 tsp cloves (optional)
- 1/2–3/4 cup toasted pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
- Toast nuts if using for 5-7 minutes at 350°F, stirring occasionally, then let cool.
- In a large bowl, beat butter until smooth. Add brown sugar and granulated sugar and cream together until fluffy.
- Add eggs and vanilla; beat until incorporated.
- Mash bananas and add to the mixture; stir until incorporated.
- Add flour and oat flour (blended oats) to the bowl.
- Mix in baking soda, baking powder, salt, and optional spices.
- Stir dry ingredients into wet ingredients until combined, scraping sides and bottom.
- Fold in sour cream and nuts if using.
- Pour batter into pan and smooth top.
- Bake 55-65 minutes, or until a toothpick inserted in the center comes out clean with moist crumbs.
- Cool on a rack at least 20 minutes before slicing.
Notes
- You can increase bananas up to 2 cups if desired; bread will be denser but still moist.
- Oats can be replaced with 1/2 cup all-purpose flour.
- Banana bread freezes well; wrap in foil or slice and store in a ziplock.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American