Moist Banana Bread
A delightful banana bread that's soft, sweet, and perfect for using overripe bananas, ideal for breakfast, snacks, or dessert.
Ingredients
Main ingredients
- 3 pieces ripe bananas, mashed Make sure they are very ripe for the best flavor.
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts (optional) Add for a nutty flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Add in the mashed bananas, eggs, vanilla extract, and sour cream; mix until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix.
- If using, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store the bread wrapped tightly in plastic wrap or aluminum foil. Keep at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.