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This quick and easy, no-fuss banana bread is a hit every time. So moist it’s almost fudgy, you can easily customize this banana bread and make it your own by adding in chocolate or nuts, or even giving it a crumb topping!

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Every time I buy bananas, I have the best intentions. Either I’m going to have them around as healthy snacks, or I’m going to freeze them and use them in smoothies or cut them up and put them in my morning oatmeal. But more than I’d like to admit, they end up being passed over, time and again, until they’re sad, shriveled little speckly piles of mush. At this point, I could still freeze them and make them into smoothies or even healthy “ice cream.” And sometimes, I do. But more often than not, I turn them into moist, fudgy banana bread.

Aside from that fact that my dad loves banana bread and it gives me an excuse to lure him to my apartment for a visit- it’s easy to make, I almost always have the ingredients around the house, and it makes me feel good, because I’ve done my part again and saved the bananas from their terrible fate, and narrowly escaped food waste guilt.

Another reason why I love this banana bread is because it is so versatile- add a little chocolate or nuts, a crumb topping, maybe even some blueberries… or just go with the old standby. All are equally delicious, and make a great breakfast, dessert, snack or even gifts around the holidays. 

Can I leave out the sour cream in the Banana Bread batter?

You could sub the sour cream for more milk, or even for apple sauce, but the reason I include it is because it gives the bread a denser, pound cake-esque consistency, and a bit more bite than your average banana bread.

Can I use regular granulated sugar instead of light brown sugar?

Definitely, I just prefer the enhanced depth of flavor the brown sugar brings to the table, but granulated sugar will work fine here. 

For more dessert ideas, visit my desserts page!

Banana Bread

Dad’s Favorite Banana Bread

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert
Keyword: baking, banana, banand bread, crumble top banana bread, walnuts
Servings: 1 loaf

Ingredients

  • 1 egg
  • 1 cup light brown sugar
  • 1 stick of butter, softened
  • 1 tsp pure vanilla extract
  • 1/2 cup light sour cream
  • 1 cup milk
  • 1 3.4 oz package vanilla pudding mix
  • 3 overripe bananas, smashed
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/8 tsp fresh ground nutmeg

Optional Add-ins:

  • 1/4 cup chocolate chips
  • 1/4 cup walnuts
  • a combo of both nuts and chocolate

Optional Crumb Topping: (pictured)

  • 1/2 cup powdered sugar*
  • 1/2 cup all-purpose flour
  • 1/2 stick of butter, melted
  • 1 tsp ground cinnamon
  • pinch of fresh grated nutmeg

Instructions

  • Preheat oven to 350 degrees.
    2. In a large mixing bowl, add brown sugar, vanilla, vanilla pudding mix, flour, salt, baking soda, baking powder, cinnamon and nutmeg. Whisk to combine.
    3. To dry ingredients, add egg, butter, vanilla, sour cream, milk, and mashed bananas. Stir together with a wooden spoon or silicone spatula until all ingredients are well combined and a thick batter has formed. If adding nuts or chocolate chips, stir those in as well.
    4. Spray a loaf pan with nonstick cooking spray and pour batter into loaf pan, spread out with spoon to form even layer. If adding crumb topping, mix all ingredients listed above and spread over top batter in an even layer.
    5. Place the loaf pan in the oven and bake, undisturbed for 45 minutes. At 45 minutes, remove pan from oven and insert a toothpick into the center of the bread. If toothpick does not come out clean, bake another 10 minutes, or until toothpick inserted in center comes out clean. Allow bread to cool completely in loaf pan before serving.

Crumb Topping:

  • Combine all ingredient in bowl with a fork until crumbs form. For larger crumbs, press small handfuls with your finger to encourage larger pieces. Sprinkle over the top of bread batter before baking and follow above instructions.

*Substitutions:
In my experience, in a pinch, granulated sugar works just fine for a crumb topping when you are all out of powdered sugar.

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.