← Back to the recipe

Print: Classic One-Bowl Banana Bread

Press Ctrl+P (⌘P on a Mac) to print.

3 sides on 3×5 cards. In the print dialog pick paper size 5×3 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Classic One-Bowl Banana Bread

Ingredients · Serves 10 · Prep 15 min · Total 1 hr 45 min

  • 3 large ripe bananas, very spotty, about 1 1/2 cups mashed
  • ½ cup unsalted butter, melted and slightly cooled, plus a little for the pan
  • ¾ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • ¼ cup sour cream or plain yogurt
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp ground cinnamon
simmerbee.com/r/banana-bread-classicSimmerbeeCard 1 of 2 · front

Classic One-Bowl Banana Bread

Steps

  1. Heat the oven to 350°F (175°C). Butter a 9x5-inch loaf pan, then line the bottom and long sides with a strip of parchment so the loaf lifts out easily.
  2. In a large bowl, mash the bananas with a fork until mostly smooth, with a few small lumps left.
  3. Whisk in the melted butter, brown sugar, eggs, sour cream and vanilla until well combined.
  4. Sprinkle the baking soda, salt and cinnamon over the top and whisk them in, then add the flour and fold with a spatula just until no dry flour shows. A lumpy batter is good.
  5. Scrape the batter into the pan and smooth the top.
simmerbee.com/r/banana-bread-classicSimmerbeeCard 1 of 2 · back

Classic One-Bowl Banana Bread

Steps, continued

  1. Bake until the loaf is deep golden and a toothpick poked into the center comes out clean or with a few moist crumbs. If the top browns too fast, lay a piece of foil loosely over it for the last 15 minutes.
  2. Cool in the pan 15 minutes, then lift it out and cool on a rack at least 15 minutes more before slicing so it doesn't fall apart.