Here’s something about me, I love banana bread – but, don’t most people? But I mean, I LOOOOVE banana bread. Like, cannot be trusted around it. It’s probably one of my favorite things ever. Not only because it’s insanely delicious and versatile, but because it’s something that my mom has made me my entire life. It has some sentimental value as well. Growing up, she made it on a pretty consistent basis, plus for just about every holiday. But now that I live in a different state, it is something that she always makes for me when I visit. Eating banana bread gives me memories of being in the home that I grew up in.
My mom’s recipe is the best banana bread I’ve ever had, and I’ve tried a lot. I think the secret is the sour cream. It makes it a little denser, but also makes it so moist and scrumptious! It’s the perfect texture for spreading on your favorite topping (mine is cream cheese), but it’s just as good to munch on plain. She recently started adding chocolate chips, which is never a bad thing in my opinion. I wanted to do a little twist on her recipe, since mine will never be as good as her’s is. So I added chopped walnuts for a little crunch, and also mini cinnamon chips for a sweet surprise. I went big this time and tripled her recipe. This got me 1 standard size loaf (for myself), plus 6 mini loaves (which I gave away as gifts after the holidays).
- 2¾ cups All-purpose flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- ⅔ cup Unsalted Butter, at room temperature
- 1⅓ cups Granulated Sugar
- 2 Eggs, at room temperature
- 1½ cups mashed, ripe Bananas (about 3)
- ½ cup Sour Cream
- ¾ cup Chopped Walnuts
- ¾ cup Cinnamon Chips (I used mini)
- Preheat the oven to 350 degrees F. Spray your desired sized pans with nonstick spray and set aside.
- In a medium bowl, combine flour, baking powder, baking soda and salt until mixed well. Set aside.
- In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) beat the butter and sugar until light and fluffy (about 2-3 minutes). Add eggs, one at a time, mixing for about 30 seconds after each one. Next mix in the bananas until completely combined.
- Add flour mixture alternatively with the sour cream, to the banana mixture, until just combined (don't over-mix).
- Divide batter evenly among smaller loaf pans, or add all of it into the standard size pan. Pan(s) should be about ⅔ full.
- Bake for about 1 hours and 15 minutes for a standard size loaf. The smaller ones took about 40 minutes. Check doneness with a knife or long toothpick once the edges start to turn golden and the top is set.
- Transfer loaf to cooling rack, leaving the bread in the pan for about 20 minutes. Then remove from pan and place on the cooling rack until it reaches room temperature.
*Run the bananas through a food processor if you want a smoother batter.
*Banana bread freezes well, I often make an extra loaf to freeze for later.
*Store in an airtight container to tin foil at room temperature (best used within a week).