Rich and Moist Banana Bread
Equipment
- 9x5-inch loaf pan
- Large mixing bowls
- Wire whisk
- Wire cooling rack
Ingredients
- 3 large overripe bananas heavily spotted, about 1½ cups mashed
- ⅓ cup unsalted butter melted and slightly cooled
- ¾ cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream full-fat
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter and lightly dust with flour, tapping out excess.
- In a large bowl, mash the bananas until mostly smooth with just a few small chunks remaining for texture. You should have about 1½ cups of mashed banana.
- Mix the melted butter into the mashed bananas, followed by the brown sugar, egg, vanilla extract, and sour cream. Stir until well combined.
- In a separate bowl, whisk together the baking soda, salt, and flour. Add the dry ingredients to the banana mixture and gently fold together until just combined – don't overmix.
- Pour the batter into your prepared loaf pan and smooth the top gently. Bake for 55-65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing. For best flavor, wrap and let rest for several hours or overnight before serving.
Notes
Storage tip: Wrap tightly in plastic wrap and store at room temperature for up to 4 days, or freeze for up to 3 months. The bread actually becomes more moist and flavorful after a day. For extra richness, brush the warm loaf with melted butter and sprinkle with coarse sugar.
Nutrition
Calories: 285kcalCarbohydrates: 52gProtein: 4gFat: 8gSodium: 320mgFiber: 2gSugar: 28g