Yield: 1 loaf
Total time: 1 hr. 10 min.
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Hi all! Today I have another case of “does the internet really need another recipe of [blank]?” And I might be a bit biased, but once again, I think the answer is yes! This banana bread is super easy to make, is moist, and is packed with banana flavor. Plus, it comes together in one bowl! Having it come together in one bowl was super important for me when making this recipe because I think the essence of banana bread is it should come together easily and fast. So if you have some bananas that look super sad, don’t throw them out, try out this moist banana bread!
A couple of things to note:
1. Measuring the ingredients. It is important that you weigh the ingredients so that the recipe turns out correctly. When you use a kitchen scale, you can ensure that your baked goods turns out as closely to the written recipe as possible. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
2. Room temperature ingredients. The eggs and sour cream need to be around room temperature in order to properly incorporate with all of the other ingredients in the recipe. Simply take out the eggs and sour cream 30 minutes prior to baking.
3. Ripe bananas. It is important that the bananas are ~super~ ripe and have brown spots all over. I’m talking ripe as in you you would not eat them. When bananas are super ripe, they are at their sweetest point and are perfect for baking.
To make banana bread, you will need:
All purpose flour: the structure of the bread
Baking powder: helps the bread rise
Baking soda: helps the bread rise and contributes to browning
Salt: helps balance and bring out the sweetness
Bananas: you will need ~3 medium sized ripe bananas
Unsalted butter: tenderizes and gives the bread a butter-y flavor
Granulated sugar: sweetens the bread, tenderizes, and helps lock in moisture
Eggs: adds moisture, helps bind the bread batter together
Sour cream: tenderizes the bread, makes it moist
Vanilla: I love using Heilala vanilla bean paste for extra flavor, but vanilla extract will also work perfectly!
Can I double this recipe?
Yes! If you have lot’s of “bad” bananas, feel free to double this recipe and divide the batter evenly between two 8×4″ loaf pans.
How to make banana bread:
Tools and ingredients helpful for making this recipe:
I hope you enjoy this banana bread, happy baking! x
- 240 g all purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 300 g ripe bananas (~3 bananas)
- 113 g unsalted butter
- 175 g granulated sugar
- 2 eggs room temperature
- 65 g sour cream room temperature
- 1 tsp. vanilla bean paste
- Preheat the oven to 350°F / 175°C. Butter and line an 8×4" loaf pan with parchment paper.
- In a large mixing bowl, mash the banana. You can either mash it to be super smooth or to be chunky, whichever your preference is!
- Melt the butter and add both the butter and sugar to the mashed banana. Whisk until well combined.
- Add in both eggs, the sour cream, and the vanilla. Whisk until well combined.
- Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture just until no flour streaks remain.
- Pour the batter into your prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted in the middle of the bread comes out clean.
- Wait until the bread cools down to slice. Serve, and enjoy!