White Sonora Banana Bread Recipe (Moist & Comforting) 

This banana bread is everything you want it to be—moist, rich, and full of deep banana flavor. Made with White Sonora flour, an ancient grain that brings extra flavor, texture, and nutrition, it’s a simple recipe that tastes anything but. Quick to make, unforgettable to eat. Yields one 9x5-inch loaf.

WATCH THE VIDEO

Ingredients

Dry Ingredients:

120g (1 cup) all-purpose flour

120g (1 cup) White Sonora flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon (optional)

1/2 tsp salt

Wet Ingredients:

3 large ripe bananas, mashed

113g (1/2 cup) unsalted butter, melted

110g (1/2 cup, packed) brown sugar

85g (1/4 cup) maple syrup

1 tsp vanilla extract

2 large eggs

113g (2/3 cup) sour cream (or plain yogurt)

Optional Mix-ins:

60g (1/2 cup) chopped nuts (walnuts, almonds, etc.)

170g (1 cup) chocolate chips

Instructions

Preheat Oven:

Preheat the oven to 175°C (350°F). Grease a 9x5-inch loaf pan or line with parchment paper.

Mix Dry Ingredients:

In a medium bowl, whisk together both flours, baking soda, baking powder, salt, and cinnamon (if using). Set aside.

Mix Wet Ingredients:

In another large bowl, mash the bananas until mostly smooth with some small chunks remaining. Use very ripe bananas for the best flavor. Stir in melted butter, brown sugar, maple syrup, vanilla extract, and eggs until well combined. Mix in sour cream (or yogurt) until smooth.

Combine Wet and Dry:

Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.

Add Optional Mix-ins:

If using, fold in the nuts and/or chocolate chips.

Bake:

Pour the batter into the prepared pan. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil during the last 15 minutes.

Cool:

Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.