Banana Bread-cooking classy

By srumbel

This is the best banana bread recipe! Quick and easy to make and no mixer is required. It's perfectly moist and amazingly tender, it's buttery and brimming with banana flavor. Simply put, everyone will have a hard time stopping at just one slice!
from cookingclassy.com

Ingredients

• 1 2/3 1 2/3 2/3 cups (236g) all-purpose flour
• 1 1 1 tsp baking powder
• 1/2 1/2 1/2 tsp baking soda
• 1/2 1/2 1/2 tsp salt
• 8 8 8 Tbsp (113g) unsalted butter, melted*
• 3/4 3/4 3/4 cup (160g) granulated sugar
• 2 2 2 large eggs
• 1 1/3 1 1/3 3 1/2 to well mashed overripe bananas (about 3 1/2 medium bananas, be sure to measure)
• 1/4 1/4 1/4 cup (63g) sour cream
• 1/2 1/2 1/2 tsp vanilla extract

Details

Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 9 by 5-inch or 8 1/2 by 4 1/2-inch loaf pan.

In a mixing bowl whisk together flour, baking powder, soda and salt. Make a well in center of flour mixture, set aside.

In a separate medium mixing bowl whisk together melted butter and granulated sugar.

Whisk in eggs, then whisk in bananas, sour cream and vanilla.

Pour banana mixture into flour mixture and fold with a rubber spatula just until combined (you shouldn't see any more streaks of flour). Pour batter into prepared loaf pan.

Bake in preheated oven until toothpick inserted into center comes out free of batter (a moist crumb or two is fine but top should be set), about 50 - 58 minutes.

Cool in pan 5 minutes. Run knife around edges to loosen then invert onto a wire rack.

Let cool on wire rack about 30 minutes then transfer to an airtight container to finish cooling. Store at room temperature or refrigerate for longer shelf life.

*If you only have salted butter on hand, reduce salt in recipe to 1/4 tsp.

Servings: 12