Nothing fancy here, just a good old stand by banana bread recipe.
Super easy to make, and taste so good!
Give it a try and let me know what you think!
*Don’t forget to click the Yum button! 😀
- 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
- 1 2/3 cups all-purpose flour, plus more for pans
- 4 medium very ripe bananas (about 13 ounces), peeled and mashed
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (packed) dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup chopped walnuts
- Preheat oven to 350°F. Grease loaf pans with butter and dust with flour, tapping out any excess.
- Combine banana, sour cream, and vanilla in a medium bowl.
- Sift together flour, baking powder, baking soda, ginger, cinnamon, and salt in a large bowl.
- Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes.
- Add eggs one at a time and beat on medium speed until fully combined.
- Add banana mixture and beat until just combined.
- Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated.
- Fold in walnuts.
- Transfer batter to prepared pans and smooth top with a spatula.
- Bake, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 55–65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.
If you need to ripen some unripe bananas, bake them unpeeled on a baking sheet at 250°F or until soft, 10-15 minutes.
Fill mini loaf pans almost full, 3/4 at least. Amount of pans will vary depending on actual size.