BANANA BREAD
Provided by Flo Braker
Categories Breakfast Brunch Dessert Bake Kid-Friendly Banana Edible Gift Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 (9- by 5-inch) loaf (about 12 servings)
Number Of Ingredients 14
Steps:
- Position a rack in the lower third of the oven and preheat to 350°F. Butter the bottom and sides of 1 (9- by 5- by 3-inch) loaf pan and dust with flour.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- In a medium bowl, combine the banana, sour cream, and vanilla and stir to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until light and fluffy, about 3 minutes. Add the egg and beat on medium until completely incorporated, about 1 minute. Add the banana mixture and beat for about 30 seconds. Add the flour mixture in 2 batches, and stir on low until just incorporated, about 30 seconds total. Add the nuts or chocolate chips, if desired, and use a rubber spatula to fold them into the batter.
- Spoon the batter into the prepared pan and smooth the top. Bake until a wooden toothpick inserted in the center of the loaf emerges clean and when you press gently in the center of the loaf, it springs back without leaving an impression, 45 to 50 minutes. Transfer to a wire rack to let cool for 10 to 15 minutes then gently tap the pan on the countertop to help release the loaf. Place a second rack or a large plate on top of the loaf, invert, and then carefully remove the pan. Use the original rack to invert the loaf again so that it's right side up then let cool completely before cutting and serving. DO AHEAD: Banana bread can be baked ahead, cooled completely, and kept, wrapped in plastic wrap, up to 2 days, or frozen, wrapped in plastic wrap and foil, up to 3 months.
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Max Quigley
[email protected]This banana bread is delicious! I love the way the bananas and walnuts complement each other.
Jerry Ruwa
[email protected]I've made this banana bread several times and it always turns out perfect. It's the perfect balance of moist and fluffy.
Belle Chic
[email protected]This is my go-to banana bread recipe. It's always a crowd-pleaser and it's so easy to make.
Dailyn Brujan
[email protected]I made this banana bread for a potluck and it was a huge hit! Everyone loved it.
Mansoor Zafar
[email protected]This recipe is a great way to use up ripe bananas. The banana bread is moist and flavorful, and it's a hit with my family and friends.
Eriet 1234
[email protected]I love this banana bread! It's so moist and flavorful, and it's the perfect breakfast or snack.
Muzammil Kachi
[email protected]This is the best banana bread recipe I've found. It's so simple to make and it always turns out perfect.
Pasindu Chathuranga
[email protected]I was a bit skeptical about this recipe because I've never made banana bread before, but it turned out amazing! It's so moist and flavorful.
Samlee Yo
[email protected]This banana bread is so easy to make and it's always a crowd-pleaser. I love that I can use up my ripe bananas in a delicious way.
Clara Williams
[email protected]I've made this banana bread several times and it always turns out great. It's a great recipe for using up ripe bananas.
Jasmin Gonzalez
[email protected]This recipe is a keeper! The banana bread turned out perfectly and was a hit with my friends.
Adien_ Afton
[email protected]I made this banana bread for my family and they loved it! It was the perfect balance of sweet and moist.
Mzwakhe Mfene
[email protected]This banana bread is the best I've ever had! It's so moist and flavorful, and the bananas give it a delicious sweetness. I will definitely be making this again and again.