Banana Bread Recipe
This banana bread recipe is bursting with fresh bananas. A little sour cream in the batter makes this banana bread recipe extra moist.Although most banana bread recipes call for measuring the dry ingredients separately, then lightly mixing into the wet, I find simply dumping the flour, baking soda and salt on top of the wet ingredients works just as well. The key with this banana bread, as well as all quick breads, is to measure the flour carefully. Spoon it into the measuring cup, rather than scooping it. This ensures a more accurate measurement.
Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Ingredients:
- 4 very ripe bananas (the blacker the bananas, the better)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup canola oil
- 1 tsp. vanilla
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1-1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
Preparation:
- Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray.
- In a large bowl, beat bananas and sugar with an electric mixer until fluffy.
- Beat in eggs, oil, vanilla and sour cream.
- Dump remaining ingredients on top of batter in one lump. Mix gently until well-incorporated, but do not overmix.
- Pour batter into prepared pan.
- Bake 60-75 minutes until a toothpick inserted in the center comes out clean.
Note: The banana bread will probably develop a crack down the center. That's to be expected. For even baking, rotate the pan in the oven periodically.
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Muffins and Quick Bread Recipes |
Banana Recipes |
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