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Classic Banana Bread
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, melted
- 3/4 cup of brown sugar
- 2 large eggs, beaten
- 2 1/3 cups of mashed overripe bananas (about 4-5 bananas)
- 1/4 cup of sour cream
- 1 teaspoon of vanilla extract
- 1/2 cup of chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large bowl, combine 2 cups of flour, 1 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In a separate bowl, mix together 1/2 cup of melted butter and 3/4 cup of brown sugar. Stir in 2 beaten eggs, 2 1/3 cups of mashed bananas, 1/4 cup of sour cream, and 1 teaspoon of vanilla extract until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in 1/2 cup of chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Banana bread has a rich history dating back to the 1930s when resourceful home cooks sought to make use of overripe bananas. This beloved quick bread gained popularity during the Great Depression and World War II due to its simplicity and affordability. Today, it's a staple in bakeries and homes worldwide. Chefs like Julia Child and Martha Stewart have popularized their own versions, while regions like the American South and Hawaii are known for their unique takes on this classic treat. The best banana bread is moist, flavorful, and packed with ripe bananas. For a twist, consider adding nuts or chocolate chips. For a gluten-free alternative, almond flour can be used. Whether enjoyed for breakfast or as a snack, banana bread continues to be a timeless favorite.
75 min
1 loaf
220 per slice calories
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