Banana bread is always one of the first things to go at a bake sale which always surprises me since it is so incredibly easy to make. It’s also very difficult to mess up (especially this one). The bananas keep the loaf moist even if you accidentally forget it’s in the oven and you over cook it (this may have happened once or twice….). Adding sour cream also helps to keep the loaf moist and gives it an element of richness that elevates the loaf a bit from your average banana bread. There is also something satisfying in making a full loaf instead of a dozen muffins or so even though the loaf takes so much longer to cook.Now I’m not going to lie and tell you this is a heathy recipe because it has bananas it in. It’s not. What it is, is delicious! And I will argue that it is slightly healthier than you average banana bread, not because of the ingredients, but because you won’t be tempted to slather a slice in butter or cream cheese icing. Nope, this loaf is fantastic all on it’s own.
If you do want some sort of topping to spruce the loaf up a bit, I suggest sprinkling walnuts on top and then baking the loaf, or (even better) add some candied walnuts at the end of the baking. Then sprinkle with some icing sugar, and volia you have a beautiful loaf. That being said, I prefer the look of the good ol’fashioned pain loaf.
Makes 1 loaf:
- 1/2 cup butter at room temperature
- 1 cup sugar
- 2 eggs
- 1 cup (about 2) mashed overripe bananas (I freeze my sad looking bananas and thaw them out on such an occasion as this)
- 1/2 cup sour cream
- 1 tsp vanilla
- 1 1/2 cup flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup chopped walnuts (optional)
- Preheat the oven to 350F (180C).
- Line a loaf tray with parchment paper.
- In a large bowl, cream the butter and sugar together and then add the eggs.
- Mush the bananas, sour cream, and vanilla together in a small bowl.
- Whisk together the flour, salt, and baking soda together in another small bowl.
- Use a spatula to alternately fold the flour and the banana mixture into the creamed butter. Try to start and end with the flour, but avoid over mixing. You don’t want to completely desecrate the bananas.
- If you are using the walnuts, fold them in now.
- Once the batter is just combined, pour the batter into your lined baking tin.
- Bake for 70 mins.
- Once cooked through (stick a toothpick in to check, you want it to come out clean), allow the loaf to cool for at least 20 mins to allow the loaf to finish cooking.
- Cut yourself a BIG slice and enjoy