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!
- 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)
- 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.
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
- 9×5 inch loaf pan
- Large mixing bowl
- Measuring cups and spoons
- Whisk or electric mixer
- Cooking spray or butter
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.
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.
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.
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.
- 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.
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!