It’s a timeless treat and my recipe creates a super moist, tender crumb and I always say the leftovers are even better than the freshly baked bread. Once the banana bread has time to sit and the flavors meld together, it creates an even more delicious slice. More banana bread favorites: this Cinnamon Banana Bread, my Rum Banana Bread, and my Banana Bread Cookies. This recipe is a simple yet satisfying quick bread that bakes up beautifully every single time and is so good warmed with a little butter on top!
Unsalted butter: once melted, allow to cool for about 10 minutes before using. Butter adds richness and a buttery flavor to the banana bread. This recipe also works well with oil. Granulated sugar: Sugar sweetens the bread and complements the natural sweetness of the bananas. It also contributes to the bread’s tenderness and moisture. Eggs: be sure they are at room temperature, this helps with even mixing, proper emulsification and even baking. Pure Vanilla Extract: Vanilla extract adds a pleasant aroma and flavor to the banana bread. It enhances the overall taste of the bread without overwhelming the banana flavor. Sour cream: Sour cream can help create a more delicate and tender crumb in the banana bread. This should also be room temperature. Bananas: be sure to use ripe or slightly over ripe bananas. They should have brown spots or streaks on them. These ones are perfect for banana bread because 1. They mash effortlessly and the texture of the mashed bananas is smoother, ensuring a more consistent distribution throughout the batter. 2. You’ll get a richer and more intense banana flavor from ripe to overripe bananas, enhancing the overall taste of your bread. Extremely over ripe and mushy bananas or underripe bananas that are still green are not suitable for banana bread. Flour: be sure to spoon and level the flour to get an accurate measurement. Too much flour will results in a dry bread, unbalanced flavor and can cause the bread not to rise and become dense.
