Banana Bread
A moist and rich banana bread recipe by Paula Deen, perfect for breakfast, snacks, or dessert.
Ingredients
For the batter
- 1/3 cup softened butter Let it sit at room temperature for easy creaming.
- 1 1/4 cups white sugar
- 2 large eggs Beaten
- 4 large very ripe bananas Mashed for maximum sweetness.
- 1 cup sour cream Can substitute with Greek yogurt for a healthier twist.
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped walnuts Optional; can be replaced with chocolate chips.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease two 8.5 x 4.5-inch loaf pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs until fully incorporated.
- Stir in the mashed bananas, sour cream, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, salt, cinnamon, and baking soda.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in the walnuts gently if using.
- Divide the batter evenly between the two prepared loaf pans.
Baking
- Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
Notes
Wrap leftovers tightly in plastic wrap or aluminum foil to keep them fresh. Can be stored at room temperature for up to three days, or sliced and frozen for longer storage.