Best Ever Banana Bread
This is a lovely, moist loaf, which really doesn’t need to be buttered. It freezes extremely well. Any bananas left in the fruit bowl are ideal for this cake – the riper they are, the better.
This is a great recipe that gets rave reviews and it’s no wonder why- it truly is the Best Banana Bread. With a perfectly moist texture, a slightly crunchy top and room for mix-ins galore, I know you’ll love it too. All you need are some overripe bananas (and maybe some chocolate chips,) and you will be good to go. Truly this is the perfect banana bread!
Ingredients:
- 1 2/3 cups (236g) all-purpose flour (scoop and level to measure)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 Tbsp (113g) unsalted butter, melted
- 3/4 cup (160g) granulated sugar
- 2 large eggs
- 1 1/3 cups (325g) well mashed overripe bananas (about 3 1/2 medium bananas, be sure to measure)
- 1/4 cup (63g) sour cream
- 1/2 tsp vanilla extract
Instructions:
Preheat oven to 350°F (180°C). Grease a 9 by 5-inch or 8 1/2 by 4 1/2-inch loaf pan.
In a mixing bowl whisk together flour, baking powder, soda and salt. Make a well in center of flour mixture, set aside.
In a separate medium mixing bowl whisk together melted butter and granulated sugar.
Whisk in eggs, then whisk in bananas, sour cream and vanilla.
Pour banana mixture into flour mixture and fold with a rubber spatula just until combined (you shouldn’t see any more streaks of flour). Pour batter into prepared loaf pan.
Bake in preheated oven until toothpick inserted into center comes out free of batter (a moist crumb or two is fine but top should be set), about 50 – 58 minutes.
Cool in pan 10 – 15 minutes. Run knife around edges to loosen then invert onto a wire rack.
Let cool on wire rack about 30 minutes then transfer to an airtight container to finish cooling. Store at room temperature or refrigerate for longer shelf life.
