If you're searching for wholesome snack ideas for your kids, you'll love this super moist banana bread. The secret to moist and fluffy banana bread is to add plain yogurt or sour cream to the batter. This recipe is easy to make, and you can control the quality of the ingredients. This banana bread is not only great for snacks, but you can also serve it for breakfast, school lunch, and even a third course. It’s worth making a double or triple batch each time, because you can freeze the bread for months. Here's the recipe, along with some storage and serving tips.
1 stick (4 oz) butter
3/4 cup organic sugar
2 eggs — free range or farm eggs if possible
1 1/2 cups all-purpose flour — French or Italian flour recommended
1 teaspoon baking soda
1 teaspoon sea salt
1 cup mashed bananas
1-2 teaspoons vanilla extract
1/2 cup sour cream (plain Greek yogurt and plain whole milk yogurt are good too)
Optional: chocolate chips or walnut pieces
Preheat the oven to 350° F (175° C). Butter a 9"-by-5"-by-3"-inch loaf pan. For an easy, sustainable tip, use the leftover butter wrapper to grease the pan — it’s the perfect tool!
Cream the butter and sugar using an electric stand or hand mixer with a paddle attachment. Beat until the mixture is light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. (Shortcut: If you’re short on time, skip the separate bowl and add the dry ingredients straight to the butter mixture — it works beautifully.)
Combine the batter: Add the mashed bananas, sour cream, vanilla extract, and optional chocolate chips or nut pieces to the bowl. Mix until just combined.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. Start checking at the 45-minute mark to avoid overbaking.
Cool and remove: Let the banana bread cool in the pan for 10 minutes before flipping it onto a cutting board to slice and serve.
Freezing: This banana bread freezes beautifully — slice before freezing for easy grab-and-go portions.
Serving Ideas: Warm a slice in the oven and serve with a pat of butter on top or a dollop of homemade whipped cream or chocolate hazelnut spread for breakfast or kids' afternoon snack. It's also a healthy treat for school lunches.
Slice the banana bread, freeze it, and warm a slice in the oven or toaster as needed.
Serve banana bread with some quality chocolate hazelnut spread.
If I am in a hurry and want to shorten the baking time, I bake the banana bread in a shallow cake pan. It is thinner, so it takes less time to cook.
This banana bread is a family favorite in my kitchen, and I hope it becomes one in yours, too. It’s a great family recipe to keep in your repertoire.
Consider making this recipe as a family activity instead of going out to brunch one weekend. Then, you can spend quality time together, teach children how to cook, and have fun together.
Making brunch at home together every few weeks and rotating between banana bread, muffins, French crêpes, and waffles means you will always have a homemade repertoire of breakfast, snack, and third-course options. Crêpes make fabulous quick and easy dinners, either sweet for a third course or savory for the main dish. You can learn about them here.
French and Italian Chocolate Hazelnut Spread
