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 (9 ounces, about 2 and 1/2 medium bananas)

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)

Instructions

Step 1: Preheat your oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper for easy removal.

Step 2: If using nuts, toast them now by spreading 1/2 to 3/4 cup chopped walnuts or pecans on a baking sheet. Bake at 350°F for 5-7 minutes, stirring every 2 minutes until fragrant. Set aside to cool.

Step 3: In a large bowl or stand mixer, beat the softened butter until smooth. Add both sugars and cream together by beating about 2 minutes until fluffy, scraping the bowl sides.

Step 4: Add the eggs and vanilla extract to the butter mixture, beating well and scraping sides to combine thoroughly.

Step 5: Mash about 2 and 1/2 very ripe bananas to make 1 cup of mashed banana. Add the mashed banana to the butter mixture and stir until blended.

Step 6: Add the flour to the bowl, but do not stir yet.

Step 7: Blend the oats in a food processor until they form a powder, then add this oat flour to the bowl with the flour, without stirring.

Step 8: Mix the baking soda, baking powder, and kosher salt together in a small spoon and stir them into the flour mixture, ensuring no clumps remain.

Step 9: If desired, add the cinnamon, nutmeg, and cloves at this point. These spices enhance flavor but are optional.

Step 10: Stir the dry ingredients into the wet ingredients until just incorporated, scraping the sides and bottom of the bowl.

Step 11: Fold in the sour cream gently to maintain moisture and softness.

Step 12: If using nuts, fold them into the batter now. Consider reserving a small amount to sprinkle on top before baking.

Step 13: Pour the batter into the prepared loaf pan and smooth the top evenly.

Step 14: Bake for 55-65 minutes at 350°F. Check doneness by inserting a toothpick into the center; it should come out clean with no wet batter.

Step 15: Allow the bread to cool on a rack for at least 20 minutes before slicing. Enjoy warm with butter for the best experience.

Step 16: Store the banana bread covered at room temperature for up to 2 days, then refrigerate any leftovers.

Step 17: To freeze, wrap the whole loaf tightly in foil and seal in a ziplock, or freeze slices individually. Thaw at room temperature and toast slices to refresh.

Tips & Variations

Using parchment paper in the pan lets you lift the banana bread out easily for clean slicing.

Blending oats into oat flour adds fiber and a subtle texture without heaviness.

Adjust the amount of banana for desired density; more banana makes it denser but still moist.

Try swapping sour cream for Greek yogurt for a slightly tangier taste.

For a nut-free version, simply omit the toasted nuts or replace them with chocolate chips.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas can be used. Make sure to thaw and drain any excess liquid before mashing, to avoid adding too much moisture to the batter.

Why do you blend oats instead of using regular flour?

Blending oats into oat flour adds a subtle texture and extra fiber while keeping the bread moist. It also enhances the flavor profile without making the bread dense like using all regular flour.