Everyone in the world is making banana bread right now! Either that or sourdough. I may have to start because I cannot find yeast ANYWHERE. I had one packet of instant yeast left and I used it to make brioche cinnamon rolls. If I had some active dry yeast I could make challah. However, I’m lucky I can at least find flour and eggs. So banana bread it is!
This banana bread uses sour cream! It helps keep the crumb moist. I use sour scream in a lot of my quick breads and cake and it’s a magical ingredient.
Feel free to sprinkle in chocolate or walnuts. I’ve also seen people take a banana, cut it in half lengthwise (banana split), and lay it over the top. That’s not really my thing but it looks cool!
Get ready for the easiest recipe ever. Have fun!
Banana Bread
Ingredients
- 1/2 cup butter softened to room temperature
- 1 cup sugar
- 2 eggs
- 1 cup mashed bananas about 3*
- 1/2 cup sour cream
- 1 tsp vanilla
- 1 1/2 cups 195g flour
- 1 tsp baking soda
- 1/2 tsp salt
- Optional: 1 cup chocolate chips or chopped walnuts or a mix of both
Instructions
- Preheat oven to 350 F. Grease a 9″ loaf pan.
- My favorite way to mash bananas: put the bananas in a ziploc bag. Close the bag and squash the bananas. Turn the bag inside out and squeeze out banana when ready to use.
- In a medium bowl, mix flour, baking soda, and salt.
- In a large bowl, cream butter and sugar on medium speed until light and fluffy.
- Switch mixer to high. Add eggs one at a time. Add mashed bananas, sour cream, and vanilla. Mix until combined.
- Add flour mixture to wet mixture on low speed until just combined. Fold in optional chocolate chips or walnuts.
- Pour into loaf pan.* Bake for 50 minutes. Cover loosely with foil 35 minutes in. When finished, let rest for 10 minutes in pan. Turn out onto a cooling rack and let rest until cool.
