Who doesnโt love Banana Bread? ๐ Itโs a great way to use up ripe bananas, can be enjoyed any time of day, and homemade banana bread is truly on another level. Iโve tried so many recipes, but my go-to will always be Martha Stewartโs! Perfect crust on the outside, yet moist on the inside. Sometimes I love substituting the sugar for coconut palm sugar for a healthier alternative. If you donโt have sour cream on hand, Greek yogurt works really well! Enjoy the process and give her recipe a go in time for National Banana Bread Day this Wednesday!
Ingredients
- ๐ 1/2 cup (1 stick) butter, at room temperature, plus more for pan
- ๐ 1 cup sugar
- ๐ 2 large eggs
- ๐ 1 1/2 cups unbleached all-purpose flour
- ๐ 1 tsp baking soda
- ๐ 1 tsp kosher salt
- ๐ 1 cup mashed very ripe bananas
- ๐ 1/2 cup sour cream
- ๐ 1 tsp pure vanilla extract
- ๐ 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and 1 cup of sugar until light and fluffy. Add 2 eggs and beat to incorporate.
- In a medium bowl, whisk together flour, 1 teaspoon of baking soda, and salt. Add to the butter mixture and mix until just combined. Add 1 cup of bananas, 1/2 cup of sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.
- Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.