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  • Tara Cockerill

Banana Bread

Updated: Mar 8, 2021

During COVID lock downs, the only food posts I saw more of than sour dough were those for Banana Bread.

Instead of oil I use butter and sour cream to keep this loaf moist without falling apart.

“ the only food posts I saw more of than sour dough were those for Banana Bread.”

Prep time: 10 minutes

Cook time: 50 minutes plus cooling


  • 215 g All-Purpose Flour

  • 1 tsp Baking Powder

  • 1 tsp Baking Soda

  • 1 tsp Fine Sea Salt

  • 1 tsp Cinnamon

  • 1 tsp Nutmeg

  • 150 g Granulated Sugar

  • 104 g Unsalted Butter - melted

  • 30 g Sour Cream

  • 2 Large Eggs - room temp

  • 3 Bananas - very ripe

  • 1 tbsp Vanilla

  • ½ C Pecans - chopped

  • 1 C Semi-Sweet Chocolate - chopped


  1. Preheat oven to 350F. Prep loaf pan with baking spray and parchment paper

  2. Mix all dry ingredients in large bowl - set aside

  3. Mash ripe bananas and set aside.

  4. Mix melted butter, sugar, sour cream and eggs in a large bowl with hand mixer until light and fluffy.

  5. Stir in mashed bananas and vanilla.

  6. Add dry ingredients in two additions, mixing to combine.

  7. Stir in 2/3s of the chocolate and pecans, reserving one third for topping

  8. Pour batter into prepared pan, leveling batter with spatula.

  9. Top with reserved nuts and chocolate.

  10. Bake 50 minutes or until a skewer inserted in the middle comes out clean.


  • The bananas need to be very ripe. If they are not, place them on a cookie sheet in a 300F oven until the skins turn black. Allow to cool and proceed with recipe.

  • Use whatever variety of nuts and/or chocolate you prefer.

  • Banana bread can be wrapped in plastic and frozen for up to three months.

Banana Bread-2
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