Some mornings or just the middle of the day call for good ole banana bread. But why settle for just bread? Be bold and add your favorite nuts as well.
Banana bread is so easy to make, it’s super soft and super moist. The key to killer bread is to use overripe bananas. This recipe is a great option for any breakfast, brunch, or family function.
How to Keep Banana Bread Moist
To keep any bread/cake/cupcake moist, it is important not to over-bake them. Another key ingredient to moist bread is the use of sour cream. The sour cream adds moisture due to its fat content. Sour creams “fat” leads to a creamy lush bread and also helps control the browning of the bread by activating baking soda. All of this is possible due to the high fat content and the acidity of the sour cream.
Other ways to keep the banana bread moist for days it to wrap it up! After the bread is baked and cooled, wrap it in plastic wrap. Then, store the bread in a large freezer-friendly zip-lock bag or container with a tight fitted lid. For freshness, the bread can last 3 days on the counter-top (if wrapped). Or you can store the bread in the refrigerator for up to 7 days (again if wrapped).
Making the Banana Bread
Our recipe yields just one loaf of delicious bread. The first step is to preheat your oven to 350 degrees F. Spray a loaf pan with non-stick cooking spray. Below you’ll find more steps.
- Sift the baking soda, kosher salt, and all-purpose flour into a medium bowl, set aside. In a liquid measuring cup with a spout, whisk together the eggs, sour cream, whole milk and vanilla extract, set aside.
- In a standing mixer fitted with the paddle attachment cream the butter and brown sugar until light and fluffy. Slowly pour the eggy mixture into the sugar/butter while mixing until incorporated. Next, add the mashed bananas and remove the bowl from the mixer.
- With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the walnuts and transfer the batter to the prepared pan. Bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Cool the bread in the pan on a wire rack for 5 minutes. Then turn the bread out of the pan and let cool completely on the rack.
Want to freeze it?
Of course you can freeze this lovely bread. Right after baking, transfer the bread to a wire rack. And allow the bread to completely cool down to room temperature. Once completely cooled, wrap the bread in plastic wrap, then wrap it in aluminum foil. To be extra cautious, place the wrapped bread into a freezer bag. Freeze the bread for up to 2 months for the best taste.
When you’re finally ready to indulge on the bread, remove from the freezer. Allow it to thaw in the refrigerator (takes 24 hours or more) and enjoy!
Looking for more bread recipes? Check out the links below:
Banana Nut Bread
Ingredients
- ½ cup Unsalted butter room temperature
- 1½ cup All purpose flour
- 1 tsp Vanilla extract
- 2 Large eggs room temperature
- 4 Ripe bananas mashed with fork
- ½ tsp Kosher salt
- 1 tsp Baking soda
- ½ cup Walnuts chopped
- ¾ cup Brown sugar
- 2 tsp Whole milk
- ¼ cup Sour cream
Instructions
- Preheat the oven to 350 degrees F. Spray a loaf pan with non-stick cooking spray and set aside.
- Sift the baking soda, kosher salt, and all-purpose flour into a medium bowl, set aside. In a liquid measuring cup with a spout, whisk together the eggs, sour cream, whole milk and vanilla extract, set aside.
- In a standing mixer fitted with the paddle attachment cream the butter and brown sugar until light and fluffy. Slowly pour the eggy mixture into the sugar/butter while mixing until incorporated. Next, add the mashed bananas and remove the bowl from the mixer.
- With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the walnuts and transfer the batter to the prepared pan. Bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Cool the bread in the pan on a wire rack for 5 minutes. Then remove the bread from the pan and allow it to completely cool on the rack.