Description
Comforting banana bread emerges as a delightful treat that marries classic flavors with homemade warmth. Sweet aromas and moist crumb invite you to savor each delectable slice, promising pure culinary satisfaction.
Ingredients
Scale
Main Ingredients:
- 3 large ripe bananas, mashed (about 1 ½ cups or 360 g)
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs
Wet and Flavor Ingredients:
- ¼ cup (60 ml) sour cream or plain yogurt
- 1 teaspoon vanilla extract
Dry and Optional Ingredients:
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- ½ cup (80 g) chopped nuts or chocolate chips (optional)
Instructions
- Prepare the baking environment by warming the oven to 350F (175C). Protect the loaf pan with a light coating of grease and flour, or create a parchment paper lining for effortless removal.
- Combine all dry components in a medium mixing vessel. Whisk flour, baking soda, baking powder, salt, and cinnamon until thoroughly integrated, ensuring no lumps remain.
- Transform butter and sugar into a creamy, aerated mixture using an electric mixer. Continue blending until the texture becomes light and voluminous, approximately 2-3 minutes.
- Introduce eggs one at a time, thoroughly incorporating each before adding the next. Integrate mashed bananas, vanilla extract, and sour cream or yogurt, stirring until a smooth, uniform consistency develops.
- Carefully fold dry ingredients into the wet mixture, using gentle motions to prevent overmixing. Incorporate nuts or chocolate chips with delicate strokes, distributing them evenly throughout the batter.
- Transfer the mixture into the prepared pan, smoothing the surface with a spatula to create an even layer. Place in the preheated oven and bake for 55-65 minutes, monitoring until a inserted toothpick emerges clean and free of raw batter.
- Allow the bread to rest in the pan for 10 minutes, enabling it to set and cool slightly. Carefully transfer to a wire rack, permitting complete cooling before slicing and serving.
Notes
- Choose overripe bananas with dark brown or black spots for maximum sweetness and deeper banana flavor.
- Mash bananas thoroughly to create smooth, consistent texture and distribute flavor evenly throughout the bread.
- Use room temperature ingredients like eggs and butter to ensure better mixing and smoother batter consistency.
- Avoid overmixing the batter to prevent tough, dense banana bread; stop mixing when dry ingredients are just incorporated.
- Customize the recipe by adding mix-ins like toasted walnuts, dark chocolate chips, or dried cranberries for extra texture and flavor.
- Check bread doneness by inserting a toothpick in the center; it should come out with a few moist crumbs, not completely clean.
- Store banana bread wrapped in plastic wrap or aluminum foil at room temperature for 3-4 days or refrigerate for up to a week.
- Freeze individual slices in airtight containers for convenient grab-and-go breakfast or snack options.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 300
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg