Description
This classic Banana Bread recipe produces a moist, flavorful loaf with a tender crumb, perfect for breakfast or a snack. Ripe bananas are combined with sour cream for extra moisture and a hint of tanginess, while optional walnuts add a delightful crunch. Easy to prepare and baked to perfection, this banana bread is a crowd-pleaser that can be enjoyed fresh or toasted.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 ripe bananas, mashed
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Optional
- 1/2 cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This typically takes a few minutes using a hand or stand mixer on medium speed.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which could produce a dense bread.
- Add Sour Cream, Bananas, and Walnuts: Fold in the sour cream, mashed bananas, and, if using, the chopped walnuts. These ingredients add moisture and texture to your banana bread.
- Transfer Batter and Bake: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the banana bread to cool in the pan for 10 minutes. Then, remove it from the pan and transfer to a wire rack to cool completely before slicing to maintain structure and texture.
Notes
- Ensure bananas are very ripe for the best natural sweetness and flavor.
- Do not overmix the batter once the flour is added to keep the bread tender.
- For a nut-free version, omit the walnuts.
- Store banana bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- You can substitute sour cream with Greek yogurt for a slight variation in tang and texture.
