Best-Ever Banana Bread aka Banana Bread of your dreams!

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The past 3 years, of my journey in baking, I have always been on the quest for an wholesome banana bread filled with the sweetness from the bananas. In vain did I try almost every banana recipe, absolutely every hack on the internet and any possible banana bread recipe. Then I tasted this banana bread and the rest is..

I call this recipe the best for a reason. Not only is it soft, moist and filled with my favourite spice- cinnamon, it also has a very prominent banana flavor. Banana doesn't play in the background, it is the superstar itself. I first made this recipe without the nuts, but found that it needed some additional crunch to balance out the soft, pillowy loaf.


So, What is a Banana Bread?

A banana bread is by far the easiest and most delectable way of using any overripe bananas-yes, the ones that have gone really dark and you just can't put them in your mouth. Though gross looking, they are the most ideal bananas to put in your  bread because of their rich banana flavour.

Have this with some maple butter and you will never have it any other way!

EQUIPMENT:

  • Measuring cups and spoons
  • 2  9 inch by 5 inch loaf pans, lined with parchment and sprayed with nonstick cooking spray
  • Mixing bowls
  • Spatula
  • Whisk
BANANA BREAD
Total Time: 60 minutes
Author: Shreeya Sawhney

Ingredients:

2 cups all purpose flour

1 tsp baking powder

1 1/4 tsp baking soda

3 tsp ground cinnamon

1 cup salted butter, room temperature

3/4 cup granulated white sugar

1/4 cup dark brown sugar

3 large eggs, room temperature

3 ripe bananas ( 2 1/2 cup mashed bananas)

1/4 cup sour cream

1 1/2 tsp vanilla extract

1 cup walnuts, chopped coarsely



Procedure:

Sift flour, baking soda, baking powder and cinnamon in a bowl. 

In another bowl, cream the butter and sugar for 2-3 minutes.

Add the eggs one by one in the creamed butter and sugar.

Pour the vanilla extract along with he mashed bananas and sour cream. 

Incorporate the dry ingredients, making sure not to over mix

Pour in the prepared loaf pans

Top the batter with the chopped nuts and bake for 40 minutes.

Let cool for 10 minutes before inverting it onto a cooling rack.

Leftovers can be stored for at least 2-3 days at room temperature



Spin it!
  • Use yoghurt instead of sour cream
  • Skip the brown sugar and just use a total of 1 cup of granulated white sugar
  • Use pecans or almonds instead of walnuts
  • Instead of the walnuts, make a crunchy streusel topping for the top

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