Best Ever Banana Bread

banana bread

is my favorite

Ingredients:

• 2 cups cake flour (can sub all-purpose flour) 

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 cup (1 stick) unsalted butter, softened 

• 3/4 cup packed golden or dark brown sugar

• 2 large eggs, at room temperature

• 1/3 cup sour cream (or yogurt)

• 3-4 large ripe bananas

• 1 teaspoon vanilla extract

• 1 cup chocolate chips 

• 1 cup chopped walnuts

Preparation:

1. Preheat oven to 350°F.. Grease a 9×5-inch loaf pan (or pan of choice). Set aside.

2. Mix the flour, cinnamon, salt, and baking soda together in a medium bowl.

3. In a small bowl, mash the bananas with a fork (if you want chunks of banana in your banana bread mash less here).

4. In a large bowl, using a whisk or electric mixer, beat the butter and brown sugar together smooth, about 2 minutes. 

5. Add the eggs one at a time, mixing fully after each addition. Beat in the sour cream, mashed bananas, and vanilla extract until combined. 

6. Fold the dry ingredients into the wet ingredients with a spatula until no flour remains. Don't over-mix here. 

7. Fold in chocolate chips & walnuts, if using.

8. Pour the batter into the greased pan and bake for 60-65 minutes. Check the bread half way through, if the top is brown, loosely cover the top with aluminum foil or lower the temperature to 325°F.

9. Remove from the oven and allow the bread to cool completely in the pan.

10. Enjoy! (The banana bread will last at room temperature for 2 days or in the refrigerator for 1 week)

Recipe adapted from Sally’s Baking Addiction