Ingredients
Scale
- 1/2 cup butter (1 stick), softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe banana (about 9 oz, roughly 2 1/2 medium bananas)
- 1 cup all-purpose flour, spooned and leveled
- 1/2 cup old-fashioned oats, blended into a powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon 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
- Heat oven to 350°F. Coat a 9×5-inch loaf pan with nonstick spray or parchment.
- Toast nuts if using: Spread on baking sheet and bake 5-7 minutes until fragrant. Cool.
- Cream butter and sugars until light and fluffy.
- Add eggs and vanilla; blend well.
- Mash bananas and stir into butter mixture.
- Add dry ingredients (flour, powdered oats, baking soda, baking powder, salt, spices if using) and combine with wet mixture.
- Fold in sour cream and cooled nuts if using.
- Pour batter into pan; bake 55–65 minutes until toothpick comes out with moist crumbs.
- Cool on a rack at least 20 minutes before slicing.
Notes
- Can use up to 2 cups (18 oz) mashed bananas, but loaf will be denser.
- Oats can be omitted; substitute with 1/2 cup flour.
- Use a true 9×5-inch pan to prevent overflow.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baked
- Cuisine: American