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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Haumba Derick
[email protected]This is my go-to recipe for banana bread. It's always moist and flavorful. I highly recommend it!
Asya Sherif
[email protected]I've made this recipe with different types of bananas and it always turns out great. I love how versatile it is.
Arzoo gill
[email protected]This banana bread is always a hit at parties and potlucks. Everyone loves it!
paul nice
[email protected]I love how easy this recipe is to follow. Even my kids can help me make it.
Begashaw Beyene
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfect.
Jimmy Mtserikyaa
[email protected]Delicious!
Reham Ayman
[email protected]This is the best banana bread recipe I've ever tried. It's moist, fluffy, and bursting with banana flavor. I highly recommend it!
Rebecca Kugonza
[email protected]I love this recipe! It's easy to follow and the end result is always delicious. My friends and family always rave about it.
Amir Kunjahi
[email protected]I've never been a huge fan of banana bread, but this recipe changed my mind. It's so moist and flavorful, with a crispy crust. I'll definitely be making this again!
sh7 rabi
[email protected]This banana bread is so good! It's moist, flavorful, and has a perfect crumb. I will definitely be making this again.
Lupe Carrillo
[email protected]I've tried many banana bread recipes, but this one is my favorite. It's incredibly moist and has the perfect balance of sweetness and spice. My family loves it!
TONY_BREH
[email protected]This banana bread recipe is a classic for a reason! It's easy to make, moist and flavorful. I love that it uses overripe bananas, which are always hanging around my kitchen.