Banana Bread

This recipe uses a few key ingredients that work together to deliver exceptional results. The sour cream gives the banana bread more moisture and flavor, so for best results I do not recommend using low fat sour cream. The baking soda is another ingredient that creates a fluffier end product. You’ll see this ingredient in action when you sprinkle it on top of the sour cream and let it sit for a few minutes. The reaction between the ingredients creates an airy product.

Last but not least, use ripe bananas. Ripe bananas have higher sugar content and lend a natural sweetness to the banana bread that you simply won’t get when you use bananas that aren’t ripe.

You will know when the bananas are ripe when they start to develop brown spots on their skin. The skin can get fairly brown but as long as the bananas are still firm and have not started to become mushy, they are fine to use.

What You’ll Need to Make Banana Bread

How to Make Banana Bread

Preheat the oven to 350F with a  rack positioned in the middle of the oven.

In a medium bowl, put the flour, baking powder and salt.

Scoop a half cup of sour cream into a small bowl and sprinkle one teaspoon of baking soda on top.

Place the sugar and the butter into an electric stand mixer fitted with a paddle attachment. Use the remaining butter from the wrapping to grease the loaf pan. I find that it is sufficient but make sure that you have complete coverage in terms of greasing the entire inside of the pan. If you do not, use more butter or the banana bread will stick.

Cream the butter and sugar together until smooth and creamy. Then add the eggs, one at a time, until completely incorporated before adding the next. Add the sour cream with baking soda. Then add the vanilla.

Peel and mash the bananas with a fork.

Continue to mash until the bananas look like this.

Add the flour one heaped tablespoon of flour at a time to the mixture, until it is fully incorporated before adding the next tablespoon of flour. Continue until all the flour is added to the mixture.

Pour the mixture into the greased pan and bake at 350F for about 50 minutes or until a skewer inserted into the middle of the bread, comes out clean.

Remove the banana bread from the oven and allow it to cool in the pan on a wire rack

Once it is cool enough to handle, carefully slide a butter knife to release the banana bread from the pan. Invert onto wire rack and place right side up and allow to cool completely.