I posted a banana bread recipe a while back, but I have since changed the way I make this and wanted to post an updated version. I promise you, this is the very best banana bread you’ll ever eat. I came across a recipe for banana bread on Cooks Illustrated that used yogurt. I usually don’t use yogurt when I bake but I do use sour cream. Man do I hate sour cream. I think it’s gross, but it really works wonders when used in baking. I don’t know why I never thought to add it in banana bread before! I also have been adding walnuts whenever I bake this, which I know isn’t a new thing, but I never used to like nuts in banana bread. I would either add chocolate chips, or nothing at all. Now I can’t bake it without walnuts. So good. I will most definitely be using those brown bananas on my counter to make a loaf of this for the weekend. It’s going to SNOW! We really haven’t had a significant snowfall all Winter so I’m excited. What better excuse than to stay home all day in your pajamas and bake some banana bread. Hope you guys have a great weekend!
Here’s what you’ll need-
– 2 cups flour
– 3/4 cup granulated sugar
– 3/4 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon cinnamon
– 1 cup chopped walnuts
– 3-4 bananas, mashed (3 large or 4 small)
– 1/4 cup sour cream
– 2 eggs
– 6 tablespoons unsalted butter, melted and cooled
– 1 teaspoon vanilla
Preheat oven to 350 degrees and butter a 9×5 loaf pan. Combine the flour, sugar, baking soda, salt, cinnamon and walnuts in a bowl. In another bowl, combine the mashed bananas, sour cream, eggs, butter and vanilla. Mix well. Slowly fold in the dry ingredients until just combined. Don’t over mix. Pour the batter (it will be very thick) into the prepared pan. Bake 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from the pan.
Recipe adapted from Cooks Illustrated