Description
A classic recipe for incredibly moist banana bread, perfect for using up those overripe bananas.
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3-4 very ripe bananas, mashed (about 1 to 1 1/4 cups)
- 1/4 cup (60g) sour cream or plain Greek yogurt (for extra moisture)
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In another small bowl, combine the mashed bananas and sour cream (or Greek yogurt).
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the banana and sour cream mixture until just incorporated.
- If using, gently fold in walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- Using very ripe (almost black) bananas yields the best flavor and moisture.
- Do not overmix the batter after adding the flour; this prevents the bread from becoming tough.
- Sour cream or Greek yogurt is key to the exceptional moisture of this recipe.