Ingredients

The following ingredients have 10 Servings
  • 2 cups (260g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup (112g) unsalted butter, room temperature
  • 3/4 cup (168g) packed light brown sugar
  • 2 large eggs
  • 1/3 cup (77g) sour cream
  • 2 cups mashed bananas (about 4 large ripe bananas)
  • 1 tsp vanilla extract

Instruction

  • Preheat oven to 350 degrees. Spray a 9×5 loaf pan with nonstick spray and set aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
  •  In a large mixer bowl fitted with the whisk attachment, add the butter and brown sugar and beat together until light in color and fluffy, about 4 minutes.
  • Add the eggs one at a time, mixing until just combined before adding the next.
  • Add the sour cream, mashed bananas and vanilla extract and mix util combined.
  • Add the dry ingredients and mix just until combined. Do not over mix or you’ll end up with tough banana bread.
  • Add the batter to the prepared pan and bake for 60-65 minutes. To test for doneness, a toothpick inserted in the center of the loaf should come out clean.
  • Remove loaf from the oven and allow to cool completely in the pan. Slice and serve when ready.
  • Store the bread in an air tight container at room temperature for 3-5 days, or in the fridge for up to a week.