Banana bread is one of my all time favorite foods. It’s basically a cake that just looks like bread so somehow we let it pass as breakfast – and I love that. Because who doesn’t want to eat a slice of cake in the morning, but also not be judged for it? I have been playing around with this recipe for awhile and ultimately landed on what I think is the best no-frills banana bread around town.
Banana Bread
This banana bread is delicious, moist, not too sweet, and doesn't skimp on banana flavor. Happy eating!
Servings: 1 loaf
Ingredients
- 1/2 cup softened butter
- 1 cup sugar
- 2 eggs
- 4 overripe bananas mashed
- 1/2 cup sour cream or plain Greek yogurt
- 1 3/4 cup flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F and prepare a loaf pan by greasing with butter or cooking spray.
- In the bowl of a stand mixer, cream the butter and the sugar on medium speed.
- Once it is light and fluffy, add the eggs one at a time.
- Add the vanilla, mashed bananas, and sour cream (or yogurt). Beat until combined.
- In a separate bowl, mix together the flour, baking powder, baking soda and salt.
- On medium-low speed, incorporate the flour mix into the wet ingredients.
- Transfer the batter to the prepared loaf pan.
- Bake for 70 minutes or until a toothpick inserted into the center of the loaf comes out clean.
