This is my family’s favorite banana bread recipe. It turns out great every time! I am always surprised at how fluffy it is compared to other banana breads. Another bonus is that it is so easy to make that even my 4 year old son can do it. I helped him make a few mini loaves to give his teachers as a end of the year thank you. He was so excited to give them something he made and he made sure he told them that!
What You Need:
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 medium-large very ripe bananas (1 cup mashed)
- 1/2 cup sour cream
- Bread pans
- 3 bowls (or 2 bowls and a blender) – 1 of them large for mixing
**The trick to great banana bread is, the less stirring you do once you add the wet and dry ingredients together, the lighter and fluffier the bread will be!
Step 1: Add peeled bananas and sour cream together. I like to use the blender to do this, but you can mash them together in separate bowl, too. I also don’t wait for the frozen bananas to defrost completely before opening them. I find it less messy to set the bananas out for 20 minutes (or run under cool water for a few minutes) and then slice the banana peel a few times (the long way). The peel comes off nice and easy and the banana is still whole. Then I set the banana aside to finish thawing while I mix everything else.
Step 5: Pour batter into well greased bread pans. Add mix-ins, if wanted, and stir them in lightly. We love to bake them in mini loaf pans for gifting and our favorite mix-ins are chocolate chips and/or craisins.
P.S. I know I’m missing a picture of the bread. I meant to take one, but I guess it never happened. I will have to snag one from the next batch we make and add it later. So, sorry! But just think “yummy good!”
This recipe was originally posted on June 15, 2010. We just updated a few of the pics and thought it was too go not to share again