Old Fashioned Banana Bread
Old Fashioned Banana Bread
Ingredients
- 3/4 cup butter, softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups mashed very ripe bananas
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup sour cream
Instructions
- 1
Preheat the oven to 325°F. Grease and flour two 8x4-inch loaf pans, ensuring all surfaces are lightly coated to prevent sticking.
⏱️ 5 min•🌡️ 325
- 2
In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This should take about 2-3 minutes.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the mashed very ripe bananas, eggs, and pure vanilla extract until well combined.
⏱️ 2 min
- 4
Add the banana, egg, and vanilla mixture to the creamed butter and sugar mixture. Mix on low speed until just combined, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 5
In another separate bowl, sift together the all-purpose flour, baking soda, and salt. Sifting helps to aerate the dry ingredients and prevent lumps.
⏱️ 3 min
- 6
Alternately add the sifted dry ingredients and the sour cream to the wet ingredients, beginning and ending with the dry ingredients. Add about one-third of the dry ingredients, mix briefly, then add half of the sour cream, mix briefly, and repeat. Mix just until all ingredients are combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 5 min
- 7
Let the prepared batter rest at room temperature for about 30 minutes. This allows the flour to fully hydrate and the flavors to meld, contributing to a more tender crumb.
⏱️ 30 min
- 8
Divide the batter evenly between the two prepared 8x4-inch loaf pans, smoothing the tops with a spatula.
⏱️ 1 min
- 9
Bake for 50–60 minutes, or until a wooden skewer or toothpick inserted into the center of a loaf comes out clean or with a few moist crumbs attached. If the tops are browning too quickly, you can loosely tent them with aluminum foil.
⏱️ 55 min•🌡️ 325
- 10
Cool the banana bread in the pans on a wire rack for 10 minutes. This allows the loaves to firm up before handling. After 10 minutes, carefully remove the loaves from the pans and transfer them directly to the wire rack to cool completely. Cooling completely ensures the bread sets properly and prevents it from becoming gummy.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Old Fashioned Banana Bread
- 3/4 cup butter, softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups mashed very ripe bananas
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup sour cream
Instructions
- 1
Preheat the oven to 325°F. Grease and flour two 8x4-inch loaf pans, ensuring all surfaces are lightly coated to prevent sticking.
⏱️ 5 min•🌡️ 325 - 2
In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This should take about 2-3 minutes.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the mashed very ripe bananas, eggs, and pure vanilla extract until well combined.
⏱️ 2 min - 4
Add the banana, egg, and vanilla mixture to the creamed butter and sugar mixture. Mix on low speed until just combined, scraping down the sides of the bowl as needed.
⏱️ 2 min - 5
In another separate bowl, sift together the all-purpose flour, baking soda, and salt. Sifting helps to aerate the dry ingredients and prevent lumps.
⏱️ 3 min - 6
Alternately add the sifted dry ingredients and the sour cream to the wet ingredients, beginning and ending with the dry ingredients. Add about one-third of the dry ingredients, mix briefly, then add half of the sour cream, mix briefly, and repeat. Mix just until all ingredients are combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 5 min - 7
Let the prepared batter rest at room temperature for about 30 minutes. This allows the flour to fully hydrate and the flavors to meld, contributing to a more tender crumb.
⏱️ 30 min - 8
Divide the batter evenly between the two prepared 8x4-inch loaf pans, smoothing the tops with a spatula.
⏱️ 1 min - 9
Bake for 50–60 minutes, or until a wooden skewer or toothpick inserted into the center of a loaf comes out clean or with a few moist crumbs attached. If the tops are browning too quickly, you can loosely tent them with aluminum foil.
⏱️ 55 min•🌡️ 325 - 10
Cool the banana bread in the pans on a wire rack for 10 minutes. This allows the loaves to firm up before handling. After 10 minutes, carefully remove the loaves from the pans and transfer them directly to the wire rack to cool completely. Cooling completely ensures the bread sets properly and prevents it from becoming gummy.
⏱️ 10 min