I realize it’s so un-festive of me to post a banana bread when I should be posting Christmas cookies but… my kids won’t eat bananas anymore! And it’s driving me insane because I am in the habit of buying bananas every time I go to the store. And then they sit on the counter and turn brown and eventually I cut them up and toss them in the freezer. My freezer is overflowing with banana slices!
When I was moaning and groaning about the latest batch of brown bananas yesterday, I mentioned banana bread and my husband was all “YES! NOW!”
I really love sour cream (or Greek yogurt – feel free to use plain Greek yogurt in place of the sour cream) does for quick breads. It just keeps the so moist and makes them even harder to resist. I’m not proud of this but I definitely had multiple slices of microwaved banana bread smeared with butter for dinner last night. So good.
I think I say this every time I try a new banana bread recipe but I’m pretty sure this one is the best one I’ve tried.
adapted from Kraft
- Preheat oven to 350F. Line a 9x5-inch loaf pan with parchment paper.
- Beat together butter and sugar with an electric mixer until light and fluffy. Beat in eggs, sour cream, bananas, and vanilla.
- In a separate bowl. sift together flour, baking powder, baking soda, and salt. Add this mixture to the butter mixture and beat until just combined. Use a rubber spatula to stir in the walnuts.
- Pour batter in the prepared pan.
- Bake for about 1 hour or until a toothpick inserted into the center comes out clean.
- Cool 5 minutes before inverting onto a wire rack.