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Banana Bread Recipe

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banana bread recipe

Banana Bread

Stephanie Gallagher
This banana bread recipe is bursting with fresh bananas. A little sour cream in the batter makes this banana bread extra moist.

Although most quick 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 recipe, 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.

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Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 1 loaf, banana bread

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:

  1. Preheat oven to 350 degrees F. Spray a loaf pan (compare prices) with cooking spray.

  2. In a large bowl, beat bananas and sugar with an electric mixer until fluffy.

  3. Beat in eggs, oil, vanilla and sour cream.

  4. Dump remaining ingredients on top of batter in one lump. Mix gently until well-incorporated, but do not overmix.

  5. 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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