Description
This classic banana bread recipe yields a moist, flavorful loaf perfect for breakfast or a comforting snack. Made with ripe bananas, sour cream, and optionally walnuts for added crunch, this easy-to-follow recipe produces a tender crumb and deliciously sweet taste.
Ingredients
Scale
Banana Bread Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 3 ripe bananas, mashed
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure the bread does not stick.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the creamed mixture, beating well after each addition. Then stir in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Mixtures: Gradually blend the dry ingredients into the wet ingredients, stirring until just combined to avoid overmixing that can make the bread tough.
- Add Sour Cream, Bananas, and Walnuts: Gently fold in the sour cream, mashed ripe bananas, and walnuts if using, which add moisture and texture to the bread.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the surface evenly. Bake in the preheated oven for 60-65 minutes or until a toothpick inserted in the center comes out clean.
- Cool Before Serving: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to prevent crumbling.
Notes
- For extra moisture, ensure bananas are very ripe with brown spots.
- Walnuts are optional but add a nice crunch and flavor.
- Do not overmix the batter to keep the bread tender.
- Check doneness with a toothpick to avoid overbaking.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
