Description
A family favorite, Janet’s Rich Banana Bread is incredibly moist, perfectly sweet, and packed with deep banana flavor. With the help of rich ingredients like butter and sour cream, this banana bread is soft, fluffy, and irresistibly comforting.
Ingredients
Units
Scale
- 3 ripe bananas (the riper, the better!)
- 1/2 cup butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream (or plain Greek yogurt as a substitute)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Prepare Your Bananas: Mash the ripe bananas until smooth, leaving a few chunks for texture if you prefer.
- Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar for 3-5 minutes until light and fluffy.
- Add the Eggs and Sour Cream: Beat in the eggs one at a time, then add the sour cream and mix until smooth and creamy.
- Mix in the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, stirring just until combined. Avoid overmixing.
- Add the Bananas and Vanilla: Fold in the mashed bananas and vanilla extract. Mix gently to combine.
- Bake to Perfection: Pour the batter into a greased loaf pan and smooth the top. Bake at 350°F for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let It Cool: Cool the banana bread in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Banana Quality: Use very ripe bananas for the best flavor and sweetness. Overripe bananas are ideal!
- Sour Cream Substitute: If you’re out of sour cream, use plain Greek yogurt for similar moisture.
- Don’t Overmix: Overmixing can result in a dense loaf. Stir until just combined for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 19g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg