Easy Banana Bread
fromcooking.nytimes.comcooking.nytimes.com/recipes/1024420-easy-banana-bread
This recipe makes a simple and classic banana bread — lightly spiced with a hint of cinnamon, and incredibly tender thanks to a dollop of sour cream in the batter. For best results, use very ripe bananas, but know the recipe will still work if yours are not yet at the speckly stage. While banana bread is, of course, delicious when it’s warm from the oven, the flavor and texture are actually the best on the second day (if you can wait that long). Feel free to mix 1 cup chopped walnuts or chocolate chips, or a combination, into the batter for this easy, everyday treat.
Ingredients
Instructions
Heat the oven to 350 degrees. Grease an 8- or 9-inch loaf pan with nonstick spray and line the bottom with parchment paper.
In a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth (a few lumps of banana are OK). Stir in the sour cream.
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
Add the dry ingredients to the wet ingredients and mix just until the flour is fully incorporated, making sure to scrape the bottom of the bowl.
Transfer the batter to the prepared pan, smoothing the surface into an even layer with a spatula, and bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean.
Cool for 20 minutes in the pan. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Peel off the parchment paper before slicing. Serve warm or at room temperature. Banana bread will keep for up to 3 days, covered, at room temperature.
Nutrition
- Calories
- 374
- Unsaturated Fat Content
- 5 grams
- Carbohydrate Content
- 56 grams
- Fat Content
- 15 grams
- Fiber Content
- 2 grams
- Protein Content
- 6 grams
- Saturated Fat Content
- 8 grams
- Sodium Content
- 304 milligrams
- Sugar Content
- 26 grams
- Trans Fat Content
- 0 grams
