Are you a fan of banana bread? Do you like it rich, moist, and packed with flavor? Then you’re in for a treat because this recipe will blow your mind!
Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup sour cream
- 1/2 cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray or butter.
- In a large mixing bowl, combine the mashed bananas, melted butter, and sugar. Mix well.
- Add the beaten eggs and vanilla extract to the mixture. Mix until well combined.
- Sift the baking soda, salt, and flour into the bowl. Mix the dry ingredients with the wet ingredients until just combined.
- Add the sour cream and chopped walnuts (if desired). Mix until incorporated.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 slice (1/12 of the loaf)
- Calories: 260
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 210mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 23g
- Protein: 3g
Cooking Time:
50-60 minutes
Equipment:
- 9×5 inch loaf pan
- Large mixing bowl
- Sifter
- Measuring cups and spoons
- Whisk or electric mixer
- Cooking spray or butter
Serving Suggestions:
Enjoy a slice of rich banana bread for breakfast, as a snack, or as a dessert. You can serve it plain or with a dollop of whipped cream or ice cream.
Variations:
You can add chocolate chips, raisins, or dried cranberries to the batter for an extra burst of flavor. You can also substitute the walnuts with pecans or almonds.
Substitutions:
If you don’t have sour cream, you can use plain yogurt or buttermilk instead. If you’re watching your sugar intake, you can use a sugar substitute like stevia or Splenda.
Storage:
Store the 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:
- Use ripe bananas for the best flavor and texture.
- Melt the butter before adding it to the mixture for easier mixing.
- Add the dry ingredients to the wet ingredients gradually to avoid overmixing.
- Let the banana bread cool completely before slicing it for cleaner slices.
Notes:
This recipe yields a moist and flavorful banana bread that’s perfect for any occasion. It’s easy to make and can be customized to your liking.
Frequently Asked Questions:
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can use whole wheat flour but the texture may be denser and the flavor may be slightly different.
Q: Can I use margarine instead of butter?
A: Yes, you can use margarine but the flavor may be different.
Q: Can I use bananas that are not very ripe?
A: It’s best to use ripe bananas for the best flavor and texture. If your bananas are not very ripe, you can place them in a paper bag with an apple or a tomato to speed up the ripening process.
Overall, this rich banana bread recipe is a must-try for banana bread lovers. It’s easy to make, packed with flavor, and can be customized to your liking. Whether you enjoy it as a breakfast treat or a dessert, you won’t be disappointed. So go ahead and give it a try!