Description

A moist and fluffy banana bread made with ripe bananas, sour cream, and oats, enhanced with warm spices and optional toasted nuts for extra flavor and texture. Perfect for breakfast, dessert, or a cozy snack.

Ingredients

1/2 cup butter (1 stick), softened

1/2 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup mashed ripe banana (about 2 1/2 medium bananas, 9 ounces)

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 teaspoon cinnamon (optional)

1/8 teaspoon nutmeg (optional)

1/8 teaspoon cloves (optional)

1/2 to 3/4 cup toasted pecans or walnuts (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
If using nuts, toast them on a baking sheet at 350°F for 5–7 minutes, stirring occasionally until fragrant. Let cool.
In a large bowl or stand mixer, beat softened butter until smooth. Add brown sugar and granulated sugar and cream together for 2 minutes until fluffy.
Add eggs and vanilla extract, beating until fully incorporated.
Mash bananas in a small bowl and add to the wet mixture, stirring to combine.
Add flour and powdered oats to the bowl without mixing yet. In a separate bowl, mix baking soda, baking powder, and salt (plus optional spices). Stir into the flour.
Gently fold the dry ingredients into the wet mixture until just combined. Scrape down the bowl as needed.
Fold in sour cream and toasted nuts if using.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean with only moist crumbs.
Cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Notes

Use overripe bananas with brown spots for the sweetest flavor.
Sour cream adds extra moisture; substitute with yogurt or dairy-free options if desired.
Mix batter gently to avoid a dense loaf.
Add chocolate chips or dried fruit for variations.
Store at room temperature for 2 days, refrigerate up to 1 week, or freeze for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 18g
Sodium: 230mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg