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Christina Fogal

Christina Fogal Easy Banana Bread.JPG
Easy Banana Bread & How to Ripen/Roast Bananas 

½ cup butter, softened
1 cup sugar
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups flour
1 cup ripe bananas (about 2 bananas)
½ cup sour cream or Greek yogurt
1 teaspoon vanilla
1 cup coconut, roughly chopped (optional)
½ cup walnuts or pecans, chopped (optional)


Preheat the oven to 350°F. 

Butter one large (9x5x3”) loaf pan or two medium (8x4x2.5”) loaf pans.

Mash ripe bananas in a small bowl and set aside.

Cream the butter and sugar in a large bowl, until light and fluffy.  Mix in the eggs. 

Sprinkle in the baking soda and salt, mix briefly.  Add the flour and mix until just combined. 

Add the mashed bananas, sour cream and vanilla.  Mix to combine.  Stir in the coconut and nuts (optional).

Pour batter into the prepared pan(s).

Bake the 9x5x3“ loaf pan for 1 hour and 10 minutes - or until a toothpick inserted into the center comes out clean.  (Bake 2 medium loaf pans for 40-45 minutes).

Allow the banana bread to rest for about 10 minutes before turning out to cool on a wire rack. 

Easy Banana Bread
Christina Fogal
How to Ripen/Roast Bananas

Preheat oven to 300°F.  Place bananas (still in their peels) on a parchment lined baking sheet.  (I only recommend parchment paper because sometime the bananas will leak a little bit and it’s easier to clean up.)


Bake/roast the bananas for 15-30 minutes - don’t go too far away from the oven as the time for the bananas to bake varies.  The bananas will be ready when the peels turn back and they are soft to the touch.  Let the bananas cool/come to room temperature before using.

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