Best Ever Banana Bread
An easy banana bread recipe that turns out flawlessly moist and flavourful. Even better after a couple of days.
Ingredients
- 3 bananas, very ripe (4 if small) 1½ cups
- 120 grams butter, soft ½ cup
- 150 grams sugar ¾ cup
- 2 eggs
- 120 grams sour cream ½ cup
- 6 grams vanilla 1½ teaspoons
- 240 grams all purpose flour 2 cups
- 5 grams baking soda 1 teaspoon
- 5 grams baking powder 1 teaspoon
- 5 grams cinnamon, optional 1 teaspoon
- 3.5 grams salt ½ teaspoon salt
- 1 cup walnuts, chopped optional
Instructions
- Preheat oven to 375°F/190°C. Grease and flour a 9"x 5" loaf pan and/or line with parchment paper.
- Large a bowl, mash bananas with a fork until creamy but not over mashed. You still want to have a few chunks of banana here and there.
- In a mixing bowl cream together butter and sugar until light and fluffy, about 2-3 minutes. Add eggs, sour cream and vanilla. Blend until smooth, scraping down sides of bowl. Stir in mashed bananas.
- In another bowl combine the all purpose flour, baking soda, baking powder, cinnamon (if using) and salt. Stir gradually into the creamed mixture in 2 or 3 parts. Before all traces of flour disappear, stir in nuts if using. Mix until just combined without over mixing.
- Spread batter into prepared loaf pan and place in the oven. Reduce the heat to 350℉/177℃ and bake for 55-60 minutes or until a cake tester inserted in the center comes out clean. Do not over bake.
- Cool banana bread in pan for 20 minutes before removing onto cooling rack. Cool completely before serving.