10 Tips for when cooking this dish
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Use fully ripe bananas — the darker the skin, the sweeter the bread.
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Melted butter makes the crumb extra moist and tender.
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Sour cream adds tang and richness — don’t skip it.
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Don’t overmix the batter; stir just until combined.
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Line the loaf pan with parchment for easy removal.
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Add chocolate chips or nuts for extra flavour and texture.
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Check doneness with a skewer — it should come out clean.
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Let it cool before slicing for the best texture.
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Store tightly wrapped at room temperature for 2–3 days.
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Banana bread freezes beautifully — slice and wrap for grab-and-go mornings.
Serve it with suggestions
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A smear of cream cheese or butter
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Fresh berries on the side
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Coffee or hot chai
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Toasted and topped with nut butter
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Whipped cream and caramel drizzle for dessert
FAQs
Q: Can I make banana bread without sour cream?
A: Yes, you can substitute with Greek yogurt or buttermilk.
Q: How ripe should the bananas be?
A: Very ripe with dark brown spots — they should mash easily.
Q: Can I freeze banana bread?
A: Absolutely. Wrap individual slices or the whole loaf and freeze for up to 3 months.
Q: Can I add chocolate chips or nuts?
A: Yes! Walnuts, pecans, or chocolate chips are popular add-ins.
Q: Can I use whole wheat flour?
A: You can substitute up to 50% with whole wheat flour for a heartier loaf.
