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This tender banana bread comes together with pantry staples and overripe bananas for a moist loaf packed with flavor. It is lightly spiced with cinnamon and finished with sour cream to guarantee a soft crumb and a deep banana aroma that only gets better by day two.
I started making this on lazy Sunday mornings and now my neighbors knock just to ask if it’s baking again
Ingredients
- Nonstick spray: for greasing the pan ensures easy release
- 2 large eggs: for structure and richness
- 1.75 cups mashed bananas: use very ripe for the deepest flavor
- 0.5 cup melted unsalted butter: adds richness and softness
- 0.75 cup packed light brown sugar: brings moisture and mellow sweetness
- 1 teaspoon vanilla extract: enhances all the flavors
- 0.25 cup sour cream: softens the crumb and adds tang
- 2 cups all-purpose flour: provides a sturdy yet tender base
- 1 teaspoon baking soda: ensures a gentle rise
- 0.5 teaspoon kosher salt: balances sweetness
- 0.5 teaspoon ground cinnamon: gives cozy warmth
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Step-by-Step Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350 degrees Fahrenheit. Grease an 8 or 9 inch loaf pan with nonstick spray then line the bottom with parchment paper to prevent sticking.
- Combine the Wet Ingredients:
- In a large bowl whisk eggs bananas melted butter brown sugar and vanilla until nearly smooth. A few banana chunks are fine. Stir in the sour cream gently.
- Mix the Dry Ingredients:
- In a medium bowl whisk together the flour baking soda salt and cinnamon. This step helps avoid lumps and ensures even distribution of leavening.
- Combine Wet and Dry:
- Gradually stir the dry mixture into the wet just until no dry streaks remain. Scrape down the bowl to ensure nothing is left unmixed.
- Fill and Bake:
- Scrape the batter into the prepared loaf pan smoothing the top. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let the bread cool in the pan for 20 minutes. Run a knife along the edges and lift out the loaf. Cool completely on a wire rack. Remove parchment before slicing.
Storage Tips
Keep banana bread wrapped at room temperature for up to 3 days. For longer storage wrap it tightly and freeze slices for grab and go breakfast.
Ingredient Substitutions
You can replace sour cream with full fat yogurt. Melted coconut oil works in place of butter but adds a mild coconut flavor. Try adding chopped pecans for extra crunch.
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Serving Suggestions
Serve warm with salted butter for a nostalgic breakfast or dress it up with whipped cream and berries as dessert. It is also perfect as a lunchbox snack.
Cultural Context
Banana bread surged in popularity during the Great Depression when resourceful cooks found ways to use overripe bananas rather than waste them. It has remained a comfort baking classic ever since.
My favorite part is the way sour cream adds softness without making it heavy. One time I swapped it with yogurt and it still turned out just as good. My kids now call it cake disguised as breakfast.
Frequently Asked Questions About Recipes
- → Can I use bananas that are not fully ripe?
Yes, the bread will still turn out well, though very ripe bananas provide the deepest flavor and sweetness.
- → What size pan should I use?
An 8- or 9-inch loaf pan works best. Be sure to grease and line it with parchment for easy removal.
- → Can I add nuts or chocolate?
Absolutely. Mix in 1 cup of chopped walnuts, chocolate chips, or a combination before baking.
- → How long does banana bread stay fresh?
It stays fresh for up to 3 days at room temperature when covered tightly.
- → How can I tell when it is done?
Insert a toothpick in the center. If it comes out clean, the bread is ready to cool and serve.