A moist and flavorful treat, perfect for any occasion.
Ingredients:
- Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 medium ripe bananas, mashed
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan.
- Cream Wet Ingredients: In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, sour cream, and milk.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Bananas: Gently fold in the mashed bananas.
- Bake: Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy warm or at room temperature, with butter, cream cheese, or your favorite spread.
Tips for the Best Banana Bread:
- Ripe Bananas: Use very ripe bananas for the best flavor. The more speckled, the better!
- Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for optimal creaming.
- Don’t Overmix: Overmixing can lead to a tough loaf. Mix just until the dry ingredients are incorporated.
- Test for Doneness: Insert a toothpick into the center of the loaf. If it comes out clean, it’s done.
- Storing: Store leftover banana bread in an airtight container at room temperature for a few days or in the freezer for longer.