Hannah Banana Bread

Super moist banana bread with creamy chocolate chips and crunchy walnuts. You’ll go bananas for this recipe!

YUM! Banana bread is the best way to start your morning, end a meal, or munch on as your third afternoon snack (the first two afternoon snacks being banana bread). Not to mention, this recipe is pretty simple. All you have to do is measure the ingredients and put them together. It’s the delicious opposite of rocket science.

I start off by sifting the flour, nutmeg, and salt together so that there are no lumps when adding them to the wet ingredients. Nutmeg isn’t required, but it gives the banana bread a homey and warm taste. You can also add cinnamon, because why not?

Next I beat the eggs, butter, and sugar together with an electric mixer until the color is a pale yellow. This incorporates a lot of air into the batter which makes for a light bread.

When it comes to bananas in banana bread, the browner the better. When your bananas look too brown, black, or mushy to eat, it’s time to whip up some banana bread. When your banana chills on your counter for a few days its starches slowly turn to sugar. The longer you leave the banana out, the sweeter and more flavorful the banana will be – perfect for baking banana bread.

I use sour cream in this recipe for the same reason I use yogurt in my blueberry muffin recipe. Not only will it add body and acidity, it will make the banana bread moist and fluffy.

When adding the dry ingredients to the wet, I put down my electric mixer and pick up the old fashion spatula. DO NOT over mix this batter. Over-mixing will give you tough, rubbery banana bread.  Yuck… I think I’ll pass on that.

Pour this batter into mini muffin tins for banana bread muffins, or cut the loaf into slices and grab one on your way out the door in the morning.



Banana Bread

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 people
Author Hannah Hasson


  • 2 cups flour
  • 1 teaspoon nutmeg optional
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 stick butter melted
  • 2 large eggs
  • 3 overripe bananas mashed
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla
  • 1/4 cup chocolate chips optional
  • 1/4 cup walnuts optional


  1. Preheat the oven to 350 F.  Line the bottom of a loaf pan with parchment paper.
  2. Sift the flour, nutmeg, baking soda, and salt into a medium bowl.
  3. In the bowl of a stand mixer with the paddle attachment or a hand mixer, beat the sugar, eggs, and butter with a whisk until light and fluffy, about 10 minutes.
  4. Beat in the mashed banana, sour cream, and vanilla until combined. Fold in the dry ingredients, walnuts, chocolate chips, and any add-ins you like.
  5. Pour the mixture into the lined loaf pan and bake for 45-60 minutes.

2 thoughts on “Hannah Banana Bread

    1. Great question! You can use them interchangeably in both recipes but I prefer sour cream over yogurt for banana bread because it adds a tangier flavor to balance the sweetness.

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