This Traditional Banana Loaf is your go-to recipe when you have a few overripe bananas lying around. It's simple, comforting, and the perfect way to fill your home with the smell of freshly baked goodness. Plus, who can resist a slice of banana bread with a cup of tea?
Butter adds richness and helps create a tender crumb. Make sure it's softened so it creams nicely with the sugar. Granulated sugar sweetens the loaf and helps with the moist texture, while eggs provide structure and stability. The star of the show, mashed ripe bananas, adds flavor and natural sweetness. The riper, the better — those brown spots are your friends here. Vanilla extract enhances the banana flavor. All-purpose flour forms the base of your loaf, while baking soda helps it rise. A little salt balances the sweetness. Finally, sour cream ensures the loaf stays moist and adds a slight tang.
This banana loaf is delightful on its own, but you can take it up a notch by serving it with a dollop of whipped cream or a smear of cream cheese. For a more indulgent treat, try toasting a slice and slathering it with butter. If you love a sweet-salty combo, sprinkle a pinch of sea salt on top of your buttered slice. Heaven!
First things first, preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan lightly — you don’t want your beautiful loaf sticking. In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Take your time with this step; it’s worth it for the texture.
Now, beat in the eggs one at a time, making sure each is well incorporated before adding the next. The mixture might look a bit separated, but don’t worry — it will come together. Stir in the mashed bananas and vanilla extract next. The aroma should already be making you smile!
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the baking soda is evenly distributed. Gradually add the dry ingredients to the wet mixture, blending gently. You don’t want to overmix here; just enough until you don’t see any more dry flour.
Finally, fold in the sour cream. It might seem like an unusual addition, but trust me, it’s the secret to a moist loaf. Pour the batter into your prepared pan and smooth the top with a spatula. Pop it in the oven and bake for 60-70 minutes. Start checking around the 60-minute mark — a toothpick inserted into the center should come out clean.
Once done, let the banana bread cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely. Patience is key here, as tempting as it is to dive right in!
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