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Banana Bread Dessert

This Banana Bread Dessert is everything a classic banana loaf should be: irresistibly moist, warmly spiced, and bursting with deep banana flavor. Made with overripe bananas, melted butter, and a secret touch of sour cream, it bakes up with a golden crust and a tender crumb that stays soft for days.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 248
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large overripe bananas peeled and mashed, about 1.5 cups
  • 1/3 cup unsalted butter melted and cooled slightly
  • 3/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 1/2 cup sour cream room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup chocolate chips or chopped walnuts optional

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Fork or potato masher
  • Rubber spatula
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a large mixing bowl, mash the peeled overripe bananas with a fork until mostly smooth. A few small lumps remaining is perfectly fine and adds a nice texture to the finished loaf.
  3. Whisk the melted butter, brown sugar, eggs, sour cream, and vanilla extract into the mashed bananas until the mixture is smooth and fully combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  5. Add the dry ingredient mixture to the wet ingredients and fold gently with a rubber spatula until just combined. Stop as soon as you no longer see streaks of flour. Do not overmix, as this will result in a dense, tough loaf.
  6. If using, fold in the chocolate chips or chopped walnuts until evenly distributed through the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top with your spatula. Bake for 55 to 65 minutes, until the top is deep golden brown and a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs attached.
  8. Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then lift it out using the parchment paper and transfer to a wire rack to cool for at least 20 more minutes before slicing and serving.

Notes

For the most flavorful loaf, use bananas with heavily spotted or fully black skins. If your bananas aren't ripe enough, roast them unpeeled on a baking sheet at 300°F for 15 to 20 minutes. Avoid opening the oven door before the 45-minute mark to prevent the loaf from sinking. If the top browns too quickly, tent loosely with foil for the last 15 minutes. Store wrapped at room temperature for up to 3 days or freeze individual slices for up to 3 months.