Moist Banana Bread
A delicious and versatile banana bread recipe that makes use of overripe bananas, perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed Use very ripe bananas for the best flavor and sweetness.
- 1/2 cup sour cream
- 1/2 cup butter, softened
- 1 cup sugar Consider using brown sugar for a richer taste.
- 2 pieces eggs Can be substituted with applesauce or flaxseed mixture for a vegan option.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour You can substitute some flour with whole wheat flour for a healthier option.
- 1/2 cup chopped nuts (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a bread pan.
- In a large bowl, cream together the softened butter and sugar.
- Beat in the eggs, mashed bananas, sour cream, and vanilla until well blended.
- In another bowl, mix the flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture until just combined.
- Fold in the nuts if using.
- Pour the batter into the prepared bread pan.
Baking
- Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months.