Banana bread is the ultimate comfort food, perfect for using up those overripe bananas sitting on your counter. This recipe is straightforward and results in a moist, flavorful loaf that makes for a delightful breakfast or a satisfying snack.
Butter: Provides richness and moisture to the bread. Make sure it's softened for easy creaming with sugar.
Granulated Sugar: Sweetens the bread. Creaming it with the butter helps create a light texture.
Eggs: Add structure and stability. Beat them in one at a time to ensure a smooth batter.
Vanilla Extract: Enhances the overall flavor with its warm, sweet aroma.
All-Purpose Flour: The base structure of the bread; be careful not to overmix once added.
Baking Soda: Acts as a leavening agent, helping the bread rise and become tender.
Salt: Balances the sweetness and enhances the flavors.
Sour Cream: Adds moisture and a subtle tang, making the bread irresistibly soft.
Bananas: The star ingredient, providing natural sweetness and flavor. Use ripe bananas for the best results.
Walnuts (optional): Add a delightful crunch and nutty flavor. Feel free to omit or replace with chocolate chips.
This banana bread is fantastic on its own, but for an extra treat, try it toasted with a pat of butter. It pairs beautifully with a dollop of cream cheese or a smear of peanut butter for a protein-packed snack. For a more indulgent option, serve it with a scoop of vanilla ice cream.
Start by preheating your oven to 350°F (175°C). While it’s warming up, grab a 9x5 inch loaf pan and give it a good greasing. This ensures your bread will slide out with ease later on.
In a large bowl, cream together the butter and sugar until the mixture turns light and fluffy. This step is key for a tender crumb, so take your time with it. Once fluffy, add your eggs one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla extract for that lovely aroma.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your creamed butter and sugar, alternating with the sour cream. Mix until just combined — overmixing can lead to a denser loaf.
Now, gently fold in the mashed bananas and walnuts (if using). Pour your batter into the prepared loaf pan, smoothing out the top with a spatula.
Pop it in the oven and let it bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it firm up and makes slicing easier.
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