Prep 20 mins
Cook 1 hr
I have been searching a LONG time and making MANY loaves of banana bread trying to find a light and fluffy (not dense and heavy) bread, and I finally found it! I think the sour cream has a lot to do with it. I have made 3 loaves, 2 of which turned out perfect, 1 of which didn't - I tried to cut back on the sugar and that must have been the problem. From now on I will follow the recipe exactly. I have not made it with the addition of the nuts yet. Don't be alarmed - the outside gets dark, but the inside is very moist. I use a 10" loaf pan and it bakes for exactly 50 minutes. BEWARE: The loaf will quickly disappear!
- 1⁄2 cup butter, room temp
- 1 cup sugar
- 2 eggs
- 1 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed very ripe banana
- 1⁄2 cup sour cream (I use light)
- 1 teaspoon vanilla extract
- 1⁄2 cup chopped walnuts (optional) or 1⁄2 cup pecans (optional)
- Preheat oven to 350 degrees, and butter or spray a 9x5x3" loaf pan.
- With an electric mixer, cream the butter and sugar very well until light and fluffy.
- Add the eggs, beating well.
- Sift the dry ingredients together and combine with the butter mixture; blend well.
- Add the bananas, sour cream, and vanilla; stir well.
- Stir in the nuts.
- Pour into pan.
- Bake 50-60 minutes until a cake tester comes out clean.
- Turn out onto a rack to cool.
Very good nice and moist
Just finished making this and you are so right, this is moist, light texture and delicious. I was glad you mentioned that the outside was dark because when I first saw that thought I had over cooked it. But when I tasted it no problem. Just what I was looking for. I made one very large loaf and it was gone before I had more than a taste of it. I did add a more mashed banana (1 1/2 Cup) as that's what I had after mashing 3 and couldn't bring myself to throw it out. I also added walnuts and I was in banana bread heaven. Served warm with butter for spreading and everyone enjoyed. Thanks so much for posting.