Introduction
Who doesn’t love a good banana bread? Especially when it comes from the kitchen of Joshua Weissman, the Youtube sensation and cookbook author. This recipe is sure to be a hit with your family and friends, and it’s perfect for breakfast or as a snack. Let’s get started!
Ingredients
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas with a fork or potato masher until they are smooth.
- Add melted butter, granulated sugar, and brown sugar to the bowl with mashed bananas. Mix well with a whisk or an electric mixer until everything is well combined.
- Add eggs and vanilla extract. Mix until smooth.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Add the sour cream and mix well.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool the banana bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutritional Information
One slice (1/10 of the recipe) contains approximately:
- Calories: 298
- Carbohydrates: 43g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 268mg
- Potassium: 176mg
- Fiber: 1g
- Sugar: 25g
- Vitamin A: 9%
- Calcium: 3%
- Iron: 7%
Cooking Time
The total cooking time for this banana bread recipe is approximately 1 hour.
Equipment
- 9×5 inch loaf pan
- Parchment paper (optional)
- Bowl
- Electric mixer or whisk
- Spatula
- Wire rack
Serving Suggestions
This banana bread is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Variations
You can add chopped nuts, such as walnuts or pecans, to the batter for some added crunch. You can also add chocolate chips or cinnamon for some extra flavor.
Substitutions
If you don’t have sour cream, you can use plain Greek yogurt or buttermilk instead. You can also substitute the all-purpose flour with whole wheat flour or gluten-free flour if you prefer.
Storage
You can store this banana bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips
- Make sure your bananas are ripe for maximum sweetness and flavor.
- Don’t overmix the batter, as it can lead to a tough bread.
- If the top of the bread is browning too quickly, cover it loosely with foil.
Notes
This recipe makes 1 loaf of banana bread, which serves approximately 10 people.
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas for this recipe. Simply thaw them before mashing.
Can I make this recipe vegan?
You can substitute the eggs with flax eggs and use vegan butter and sour cream to make this recipe vegan-friendly.
Can I reduce the amount of sugar in this recipe?
You can reduce the amount of sugar in this recipe, but it will affect the texture and sweetness of the bread.
Personal Thoughts
This banana bread recipe from Joshua Weissman is truly a winner. It’s incredibly moist and flavorful, and the addition of sour cream gives it a lovely tang. I love how easy it is to make, and how versatile it is with different variations and substitutions. If you’re looking for a delicious and comforting baked good, this banana bread is definitely worth trying out.
Summary
This banana bread recipe from Joshua Weissman is a deliciously moist treat that’s perfect for breakfast or as a snack. With ripe bananas, butter, sugar, eggs, and sour cream, this bread is easy to make and incredibly flavorful. You can customize it with different variations and substitutions, and it stores well for a few days or even in the freezer. Give this banana bread recipe a try, and you won’t be disappointed!