The breakfast I make most often is most definitely banana bread. I’ve tried several recipes and have meshed and fine-tuned the process into a science. We call it our “Parr House” banana bread. I’ve made this so many times I have the recipe memorized.
It’s easy (I can have the batter made before the oven finishes preheating), everyone loves it (including my kids), and it’s pantry-friendly.
The only ingredient you have to prepare for is overripe bananas, but I’ve built this into my grocery routine by always buying an extra bunch of bananas. When we don’t go through them all in time, I use up the extras by making 1-2 batches of banana bread.
Banana bread freezes incredibly well, too. I also can’t recommend the Williams Sonoma Goldtouch® loaf pans enough. My amazing husband gave me a Goldtouch® baking set for Christmas and they are incredible. If you bake a lot like I do, these will make your life so much easier by allowing nothing to stick.
Here’s the recipe for our family banana bread, which is fast, easy, and moist.
Parr House Banana Bread (Moist, One-Bowl Banana Bread Recipe)
- Loaf pan
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 tsp baking soda
- Pinch of salt
- 2-3 overripe bananas (3 is better)
- 2 eggs
- ½ cup sugar
- ½ cup butter melted
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 3 TB sour cream or Greek yogurt
- ½ cup chopped walnuts optional
- Cinnamon sugar for dusting the top of the batter
- Preheat the oven to 350 degrees Fahrenheit. Melt your butter. In a glass mixing bowl, mash your bananas. Add your eggs and sugar. Mix all together. Slowly stir in melted butter, vanilla extract, and cinnamon.
- Add all-purpose flour, wheat flour, baking soda, and a pinch of salt to the bowl. Fold the dry ingredients into the wet ingredients until almost fully combined. Add sour cream or Greek yogurt and fold in until batter has no streaks and is fully combined.
- Pour into greased loaf pan and bake for 45 minutes, checking with a toothpick if the bread is cooked all the way through. If your toothpick comes away wet, continue baking in 5 minute intervals until a toothpick comes away dry.
- Let cool for 5 minutes, then turn out onto a cutting board. Slice into portions and enjoy!
I hope this recipe becomes a staple in your home, too!