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Banana Bread

Moist banana bread slice with cinnamon almond crumble topping on rustic board.
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This banana bread is a comforting treat that uses very ripe bananas for natural sweetness. A touch of cinnamon and an optional almond flour crumble topping make it a satisfying, energy-sustaining snack perfect for any time of day.

Ingredients

Scale
  • 3 large very ripe bananas (about 1.5 cups mashed)
  • 1/3 cup (75g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (120ml) full-fat sour cream or plain Greek yogurt
  • For the Almond Flour Crumble (optional):
  • 1/4 cup (25g) almond flour
  • 2 tablespoons light brown sugar
  • 1 tablespoon cold butter, cubed
  • Pinch of cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
  2. In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps.
  3. To the bananas, add the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until well blended and creamy.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
  5. Add the dry ingredients to the wet ingredients. Using a spatula, gently fold until just a few streaks of flour remain.
  6. Add the sour cream or yogurt and fold again until the batter is just combined. Do not overmix.
  7. Pour the batter into the prepared loaf pan.
  8. If making the crumble, use your fingers to pinch the almond flour, brown sugar, cold butter, and cinnamon together until crumbly. Sprinkle evenly over the batter.
  9. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best results, use very ripe bananas with brown spots. Do not overmix the batter after adding the flour to ensure a tender crumb. The bread can be stored at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/banana-bread/