Banana Bread
User Reviews
5
Banana Bread
Description
This Banana Bread recipe blends overripe mashed bananas with flour, baking powder, baking soda, and salt, forming the base of a tender loaf. Melted butter and granulated sugar bring moisture and sweetness, while eggs incorporate structure. Sour cream adds a slight tang and extra moisture, balancing the banana’s natural sweetness. Vanilla extract enhances flavor complexity. Folding the banana mixture gently into the dry ingredients helps keep the texture tender and soft.
Baked in a greased loaf pan at 350°F, the bread takes about 50 to 58 minutes to develop a fully cooked crumb that remains moist but firm. Cooling first in the pan then on a rack allows the texture to stabilize without becoming soggy. The finished loaf offers a rich banana aroma with a slightly sweet, comforting flavor. The crumb is soft and tender, the crust lightly golden.
Banana Bread works well sliced for breakfast or as a snack with a spread of butter or cream cheese. Leftover slices can be stored in an airtight container at room temperature or refrigerated to prolong freshness. Adjusting the sugar allows tailoring sweetness to personal preference without impacting the bread’s signature banana flavor.
Ingredients
- 1 2/3 cups (236g) all-purpose flour (scoop and level to measure)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 Tbsp (113g) unsalted butter melted
- 3/4 cup (160g) granulated sugar
- 2 egg large
- 1 1/3 cups (325g) banana about 3 1/2 medium bananas, be sure to measure, well mashed, overripe
- 1/4 cup (63g) sour cream
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Grease a 9 by 5-inch or 8 1/2 by 4 1/2-inch loaf pan.
- In a mixing bowl whisk together flour, baking powder, soda and salt. Make a well in center of flour mixture, set aside.
- In a separate medium mixing bowl whisk together melted butter and granulated sugar.
- Whisk in eggs, then whisk in bananas, sour cream and vanilla.
- Pour banana mixture into flour mixture and fold with a rubber spatula just until combined (you shouldn't see any more streaks of flour). Pour batter into prepared loaf pan.
- Bake in preheated oven until toothpick inserted into center comes out free of batter (a moist crumb or two is fine but top should be set), about 50 - 58 minutes.
- Cool in pan 10 - 15 minutes. Run knife around edges to loosen then invert onto a wire rack.
- Let cool on wire rack about 30 minutes then transfer to an airtight container to finish cooling. Store at room temperature or refrigerate for longer shelf life.
Notes
- Adjust sugar levels to taste; use 3/4 cup for moderate sweetness, up to 1 cup for sweeter, or 1/2 cup for less sweet.
- Use very ripe, well-mashed bananas for the best flavor and natural sweetness.
- If sour cream is unavailable, substitute with an additional 1/4 cup mashed banana.
- When using salted butter, reduce added salt to 1/4 teaspoon to balance flavors.
User Reviews
Overall Rating
5
You'll Also Love
