I think we can all agree that 2020 has been the “Year of the Banana Bread.”
For whatever reason, folks have been baking a serious amount of it during these pandemic times. Truth be told, I have loved baking banana bread for years. It was one of the first things my mother taught me how to bake, and while I always enjoyed her recipe, this one from AllRecipes.comhas been my go-to choice for the past decade.
It is super easy to make, requires only a few, simple ingredients, and is usually gobbled up by my family within a day or so. The inclusion of sour cream helps make the loaf moist and is what separates this banana bread recipe from many of the others.
As with any banana bread recipe, the key is using ripe bananas, the hideous ones turning black on your countertop that are begging to be either thrown away or used in banana bread. This recipe calls for two, but I have been known to include three.
Finally, we have a nut allergy in our household, so I always exclude the chopped walnuts. Obviously, feel free to include if you prefer.
½ cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream
½ cup chopped walnuts
2 medium bananas, sliced
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.