Banana Bread
User Reviews
4.9
Banana Bread
Description
The Banana Bread is prepared by sifting together flour, baking soda, cinnamon, and salt first. Separately, sugar and eggs are beaten until light and fluffy to introduce air into the batter. Vegetable oil is slowly incorporated to maintain tenderness, followed by mashed ripe bananas, sour cream, and vanilla extract for moistness and flavor. Dry ingredients are gently folded in without overmixing to keep the loaf tender and avoid toughness.
Baked in a greased loaf pan at 325°F, the banana bread achieves a golden crust and moist interior. The use of sour cream adds creaminess and a slight tang, complementing the sweetness and cinnamon spice. Texture is soft crumb with enough structure to slice easily.
This banana bread can be served sliced for breakfast or as a snack. Notes suggest adapting the batter for muffins by adding ingredients like walnuts or chocolate chips and adjusting baking times accordingly.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (make it 1 1/4 teaspoons if you love cinnamon!)
- 1/2 teaspoon kosher salt or sea salt
- 1 1/8 cup sugar (1 cup plus 2 tablespoons)
- 2 egg at room temperature, large
- 1/2 cup vegetable oil
- 3 1/2 banana peeled and mashed, about 1 1/3 cups or 340g, very ripe, medium
- 2 tablespoons sour cream (or whole milk yogurt)
- 1 teaspoon vanilla extract
Instructions
- Position a rack in the center of your oven, and preheat to 325°F. Grease a 9x5-inch loaf pan.
- In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.
- Using a stand mixer fitted with the whisk attachment, beat together the sugar and eggs on medium speed for about 5 minutes, or until light and fluffy. If using a hand mixer, beat for 8 minutes. If mixing by hand, whisk for about 10 minutes...or until your arm goes limp and you can’t be bothered anymore.
- After your sugar and eggs have been properly mixed, reduce the mixing speed to low and slowly drizzle in the oil in a thin stream. This should take about 1 minute. This part is hard if you’ve only got a hand whisk, but do your best!
- Add the bananas, sour cream, and vanilla extract. Mix on low speed just until combined.
- Using a rubber spatula, gently fold in the dry ingredients until just incorporated (and there are no visible flour streaks). Avoid overworking the batter. Then fold in any add-ins (no more than ¾ cup total), if using.
- Pour into the loaf pan, and pop it in the center of the oven. Bake for 60-75 minutes, until it’s a deep golden brown and the center springs back when you press it. You can also use an instant read thermometer. It's done when the internal temperature is 200-205F and the thermometer comes out clean. Cool for at least 30 minutes.
- This banana bread is great warm with butter, but in our opinion, it’s even better the next day. Cover, and let it sit on the counter overnight. We have a loaf pan that comes with a lid, so we just put that on. A cake plate with a cover also works well.
Notes
- You can transform this banana bread batter into muffins by adding ingredients like chopped walnuts, toasted flaked coconut, or chocolate chips.
- When baking muffins, use paper liners and bake at 400°F for 5 minutes, then reduce to 375°F for about 18 minutes until a toothpick inserted comes out clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 201mg | 8% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
