Ingredients
Scale
- 1/4 cup butter, softened (unsalted preferred)
- 2/3 cup granulated sugar
- 1 large egg (room temperature)
- 2 large bananas (very ripe)
- 1/2 cup sour cream (full fat preferred)
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour*
- 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325 degrees F.
- Generously grease a loaf pan approximately 8 1/2 x 4 1/2 inches in size.
- In a large mixing bowl, cream together the softened butter and granulated sugar until smooth.
- Add in the room temperature egg, and mix until fully combined.
- Stir in the sour cream, mashed very ripe bananas, and vanilla extract until well combined.
- Gently add the all-purpose flour, cinnamon, baking soda, and salt to the batter, mixing just until incorporated. Avoid overmixing.
- Transfer the batter to the prepared loaf pan and bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean. If the top browns too much, cover it gently with aluminum foil.
- Remove the loaf from the oven and place it on a wire cooling rack to cool for at least 20 minutes. Then, if desired, remove from the pan and let it cool completely, or slice directly from the pan.
Notes
For enhanced flavor, use very ripe bananas that have browned spots.
This bread can be stored in the pan and sliced as needed for freshness.
Adding walnuts or chocolate chips can give your banana bread an extra texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.