Parr House Banana Bread (Moist, One-Bowl Banana Bread Recipe)
Servings: 8
I’ve tried several recipes and have meshed and fine-tuned the process into a science. One bowl. Two or three overripe bananas. You'll have it in the oven before it's even preheated.
Print Recipe
Equipment
- Loaf pan
Ingredients
- 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
Instructions
- 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!
Notes
Note: Postpartum, I can’t have dairy for a few months, so I swap the butter for avocado oil.