11x7 Banana Bread Recipe for Perfectly Sized Loaf

Banana bread is a beloved treat that combines ripe bananas with a moist, tender crumb. This 11×7-inch banana bread recipe is perfect for small gatherings or a cozy snack, offering a balanced sweetness and rich banana flavor in a manageable size. Its straightforward method and reliable results make it a go-to recipe for both beginners and seasoned bakers alike.

Ingredients

1 1/2 cups (180g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1/2 cup (120ml) sour cream or Greek yogurt
1/2 cup (80g) chopped walnuts or pecans (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease an 11×7-inch loaf pan with butter or non-stick spray and lightly dust with flour, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.

In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract.
Mix in the mashed bananas and sour cream (or Greek yogurt) until the batter is smooth and uniform. Do not overmix, as this can make the bread dense.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring gently with a spatula until just combined. Overmixing can cause the bread to be tough.
Fold in the chopped nuts if using, distributing them evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Start checking around 55 minutes to prevent overbaking.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Tips

Substitutions: You can replace sour cream with Greek yogurt or even applesauce for a healthier twist. Nuts can be omitted or swapped for chocolate chips for added flavor.

Bananas: Use very ripe bananas with brown spots for maximum sweetness and moisture. If your bananas are underripe, the bread may be less flavorful.
Mixing: Avoid overmixing the batter once the dry ingredients are added to prevent a dense texture. Mix just until ingredients are combined.
Storage: Store banana bread at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

Serving Suggestions

Slice the banana bread and serve it warm or at room temperature. It pairs beautifully with a pat of butter, a drizzle of honey, or a smear of cream cheese. For a touch of elegance, serve with fresh berries or a dusting of powdered sugar.

Variations

Chocolate Chip Banana Bread: Fold in 1/2 cup of chocolate chips along with the nuts for a sweet, chocolaty version.
Vegan Banana Bread: Substitute eggs with flaxseed or chia seed gel, and use plant-based butter and yogurt.

Spiced Banana Bread: Add 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
Gluten-Free Banana Bread: Use a gluten-free all-purpose flour blend in place of regular flour.

Storage and Reheating

Banana bread is best enjoyed within 2 days at room temperature, stored in an airtight container or wrapped tightly in plastic wrap. For longer storage, refrigerate for up to 7 days or freeze slices individually wrapped for up to 3 months. To reheat, warm slices in the microwave for 10-15 seconds or in a low oven at 300°F (150°C) for about 10 minutes. Reheating enhances the aroma and brings back the moistness, making it taste freshly baked.

Frequently Asked Questions

Can I use frozen bananas in this recipe?

Yes, frozen bananas work well. Thaw them completely and drain excess liquid before mashing. This ensures the batter remains not too wet and the bread bakes evenly.

How do I know when the banana bread is done?

The best indicator is a toothpick inserted into the center: if it comes out clean or with just a few moist crumbs, the bread is ready. Start checking around 55 minutes, as oven times can vary.

Can I make this recipe without nuts?

Absolutely. Simply omit the nuts or replace them with chocolate chips, dried fruit, or seeds according to your preference. The texture and flavor will still be delicious.

What if my banana bread turns out dense?

This often happens if the batter is overmixed or if the bananas are underripe. Make sure to gently fold ingredients and use ripe bananas for best results. Also, avoid overbaking, which can dry out the bread.

Can I add other ingredients like blueberries or oats?

Yes, you can incorporate blueberries by folding in about 1/2 cup before baking. For oats, add 1/4 to 1/2 cup to the dry ingredients for added texture and nutrition, but reduce the flour slightly to compensate.

Is this banana bread suitable for freezing?

Yes, it freezes well. Wrap slices individually in plastic wrap and store in an airtight container or freezer bag. Thaw at room temperature or warm briefly in the microwave for a quick snack.

11×7 Banana Bread Recipe for Perfectly Sized Loaf