Ingredients
Method
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper. Mash the bananas with a fork until smooth but with some small chunks remaining.
- In a medium bowl, whisk together flour, baking soda, and salt. This ensures even distribution of leavening agents.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes. This incorporates air into the batter.
- Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas. Mix in the sour cream until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix. Fold in nuts or chocolate chips if using.
- Pour the batter into your prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The unbaked banana bread batter should fill the pan about two-thirds full.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This prevents the bread from becoming soggy.
Notes
Use bananas with brown spots for maximum sweetness and moisture. Don't overmix to avoid tough texture. Properly grease and line your pan to prevent sticking. Store wrapped at room temperature for up to 3 days, or freeze for longer storage.