Banana Bread

Total Time:
1 hr 40 min
Prep:
20 min
Inactive:
10 min
Cook:
1 hr 10 min

Yield:
1 loaf (12 slices)
Level:
Intermediate

Ingredients
  • 10 tablespoons plus 1 teaspoon butter
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 2 cups cake flour
  • 3/4 cup plus 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup toasted, chopped walnuts
Directions
  • Preheat the oven to 350 degrees F.

  • Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter.

  • Puree the bananas, sour cream, eggs and vanilla in a food processor.

  • Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.

  • Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

  • Per slice: Calories: 345; Total Fat:19 grams; Saturated Fat: 8 grams; Protein: 5 grams; Total carbohydrates: 40 grams; Sugar: 18 grams; Fiber: 1.5 grams; Cholesterol: 68 milligrams; Sodium: 233 milligrams


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