The Perfect Banana Bread Recipe
Are you tired of dry, flavorless banana bread? Look no further than this recipe for Better Than Starbucks Banana Bread! With moist, tender crumb and just the right amount of sweetness, this banana bread is sure to become a family favorite.
Ingredients
– 1 1/2 cups all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup unsalted butter, room temperature – 1 cup granulated sugar – 2 large eggs – 1 teaspoon vanilla extract – 3 ripe bananas, mashed – 1/2 cup sour cream
Instructions
1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with cooking spray. 2. In a medium bowl, whisk together the flour, baking soda, and salt. 3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs and vanilla, and beat until well combined. 4. Add the mashed bananas and sour cream, and mix until well combined. 5. Gradually add the dry ingredients to the banana mixture, mixing until just combined. 6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. 7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Nutritional Information
– Servings: 12 – Calories: 252 – Fat: 10g – Carbohydrates: 39g – Fiber: 1g – Protein: 3g
Cooking Time
– Prep Time: 15 minutes – Cook Time: 50-60 minutes – Total Time: 1 hour 15 minutes
Equipment
– 9×5-inch loaf pan – Mixing bowls – Whisk – Electric mixer – Measuring cups and spoons – Cooking spray
Serving Suggestions
Serve this delicious banana bread warm with a pat of butter, or toast it for a crispy texture. It’s also great with cream cheese or almond butter.
Variations
– Chocolate Chip Banana Bread: Add 1/2 cup of chocolate chips to the batter before baking. – Nutty Banana Bread: Add 1/2 cup of chopped walnuts or pecans to the batter before baking. – Cinnamon Swirl Banana Bread: Mix 1/4 cup of granulated sugar and 1 tablespoon of cinnamon together. Pour half the batter into the loaf pan, then sprinkle the cinnamon sugar mixture over the top. Pour the remaining batter on top and swirl with a knife.
Substitutions
– Butter: You can use margarine or coconut oil instead of butter. – Sugar: You can use brown sugar instead of granulated sugar. – Sour cream: You can use Greek yogurt or buttermilk instead of sour cream.
Storage
Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the bread for up to 3 months.
Tips
– Make sure your bananas are ripe for the best flavor and texture. – Don’t overmix the batter or your banana bread will be tough. – If your bread is browning too quickly, cover it with foil during the last 10-15 minutes of baking.
Notes
This recipe is easy to double if you want to make two loaves. You can also use this recipe to make banana muffins, just reduce the baking time to 20-25 minutes.
Frequently Asked Questions
Q: Can I use frozen bananas? A: Yes, just make sure they are completely thawed and mashed before using. Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, but your banana bread may be denser. Q: Can I use a different sweetener? A: Yes, you can use honey, maple syrup, or agave nectar instead of granulated sugar.
Personal Thoughts
I absolutely love this recipe for Better Than Starbucks Banana Bread! It’s so easy to make and always turns out perfectly. The sour cream adds a tangy flavor and keeps the bread moist, while the ripe bananas give it a delicious sweetness. This banana bread is perfect for breakfast, snacks, or dessert. Give it a try and I’m sure it will become a family favorite in your house too!