There’s banana bread and then there’s BANANA BREAD.
Because banana bread is trending we just had to jump in.
This is the best yet. I promise you.
Once you make this recipe you won’t be able to go back!
You’re welcome ;)
A banana bread of pandemic proportions!
Ingredients
1/2 cup (1 stick) of butter, room temperature
1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup sour cream (Plain or Greek yogurt works too)
2 large eggs
1 1/2 teaspoons vanilla
2 cups cake flour (all purpose works too)
3/4 cup sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup toasted, chopped walnuts (optional - we didn’t use them for this recipe)
Directions
Preheat the oven to 350 degrees F.
Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter. (I used Pam)
Mash together the sour cream, eggs and vanilla - can be done by hand or in a bowl with an electric mixer.
Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment.
Add the butter and mix on medium-low speed until blended, about 30 seconds.
Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. (I did not add it in 3 batches) Fold in the nuts.
Pour into the loaf pan.
Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes.
Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.
For muffins line 18 muffin tins with muffin/cupcake wrappers and bake for 25-30 minutes.
A banana bread of pandemic proportions!
A banana bread of pandemic proportions!
