Banana Quick Bread


Prep Time: 15 minutes
Cook Time: 60–65 minutes
Total Time: 1 hour 20 minutes
Servings: 2 loaves
Category: Bread

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Notes After Making


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Ingredients

  • 2 cups (250g) all-purpose flour
  • 2 cups (250g) white whole wheat flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (180g) neutral oil
  • 1½ cups (300g) packed light or dark brown sugar
  • 4 large eggs, at room temperature
  • 3 cups (690g) mashed bananas, about 6–8 ripe bananas (can sub 1/2 crushed pineapple)
  • ⅔ cup (160g) plain Greek yogurt or sour cream, at room temperature
  • 240g sourdough starter or discard
  • 2 teaspoons pure vanilla extract
  • ¾ cup (60g) old-fashioned rolled oats, optional 
  • 1½ cups (180g) chopped pecans or walnuts, optional
  • 2 cups (360g) semi-sweet chocolate chips, optional

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Instructions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease two 9×5-inch loaf pans with nonstick spray.
  2. In a medium bowl, whisk together the all-purpose flour, white whole wheat flour,  baking soda, salt, and cinnamon.
  3. In a large bowl, beat the oil and brown sugar together on medium-high speed until light and creamy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  5. Beat in the mashed bananas, Greek yogurt or sour cream, sourdough starter, and vanilla until combined.
  6. Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Do not overmix.
  7. Fold in the nuts, rolled oats, or chocolate chips, if using. The batter should be thick.
  8. Divide the batter evenly between the prepared loaf pans and smooth the tops.
  9. Bake for 60–65 minutes, loosely covering the pans with aluminum foil halfway through baking to prevent the tops from becoming too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
  10. Cool the loaves in the pans on a cooling rack for 1 hour.
  11. Remove the bread from the pans and place directly on the rack to cool completely before slicing and serving.

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Jessica’s Notes

Best Served With:

  • Butter
  • Honey
  • Cream cheese
  • Peanut butter

Prep Ahead:

  • Bananas can be mashed and refrigerated up to 1 day ahead or frozen and thawed the night before.
  • The dry ingredients can be combined ahead of time.

Storage:

  • Store tightly wrapped at room temperature for up to 3 days.
  • Refrigerate for up to 1 week for longer storage.

Freezer-Friendly:

  • Wrap completely cooled loaves tightly in plastic wrap and then foil.
  • Freeze for up to 3 months.
  • Thaw overnight at room temperature or in the refrigerator.

Reheating:

  • Warm individual slices in the microwave for 10–15 seconds.
  • For a whole loaf, wrap loosely in foil and warm in a 300°F oven until heated through.

Variations:

  • Add ½ teaspoon nutmeg for additional warmth.
  • Sprinkle additional rolled oats over the top before baking for a rustic finish.

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