Description
This classic Banana Bread recipe yields a moist, flavorful loaf perfect for breakfast or snack time. Made with ripe bananas, sour cream, and a hint of vanilla, this easy-to-make bread is enhanced with optional walnuts for added texture and nuttiness. Baked to golden perfection, it provides a comforting treat that can be enjoyed fresh or toasted with butter.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure the banana bread does not stick.
- 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 will help incorporate air and create a tender bread texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract to add rich flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter which can result in a dense loaf.
- Add Sour Cream, Bananas, and Walnuts: Stir in the sour cream and mashed ripe bananas until incorporated. If using walnuts, fold them in gently to distribute evenly.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading it out evenly and smoothing the top for uniform baking.
- Bake: Place the loaf pan in the preheated oven and bake for 60-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool the Bread: Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing to prevent crumbling.
Notes
- For a nut-free version, simply omit the walnuts.
- Use very ripe bananas for the best sweetness and moisture.
- Do not overmix the batter to keep the bread tender and airy.
- You can substitute sour cream with Greek yogurt if preferred.
- Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
