Name: Classic Banana Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 3 very ripe bananas, peeled and blended until smooth (about 1-1/2 cups); 1/2 cup vegetable oil; 2 tablespoons sour cream or greek yogurt; 1 tablespoon vanilla extract; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1 teaspoon kosher salt; 1 cup white sugar; 2 tablespoons brown sugar; 2 eggs; 2/3 cup chopped walnuts, toasted

Description

Inspired by the banana bread served at Flour Bakery in Boston. My go-to classic banana nut bread is moist, full of banana flavor and has just a hint of cinnamon.

Ingredients

Scale

3 very ripe bananas, peeled and blended until smooth (about 1–1/2 cups)
1/2 cup vegetable oil
2 tablespoons sour cream or greek yogurt
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
1 cup white sugar
2 tablespoons brown sugar
2 eggs
2/3 cup chopped walnuts, toasted

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Instructions

Preheat the oven to 325°F. Lightly grease loaf pan or pans depending on the size.
Toast nuts in a dry skillet over medium heat for 5 minutes until the nuts become fragrant and begin to brown slightly, stirring frequently. Remove the nuts from the pan and chop into small pieces. Set aside.
In a blender, add the banana and blend until smooth, check the side of the blender container to make sure the blended amount is about 1-1/2 cups.
Add the oil, sour cream and vanilla and pulse until all the ingredients are incorporated.
In a medium bowl, add the flour, baking soda, cinnamon and salt and whisk to combine, set aside.
In a large bowl, combine the sugar and eggs using a hand mixer with a whisk attachment on medium speed until pale and very fluffy, about 5 minutes.
Add the ingredients from the blender to the sugar and egg mixture and blend for 60 seconds more.
Use a rubber spatula to fold the flour mixture into the banana mixture until no flour streaks can be seen. Being careful not to overmix.
Add the toasted walnuts and gently fold into the batter until incorporated.
Pour the batter into the greased loaf pans filling the pan 2/3 full. Do not overfill the pans. This recipe makes 2 loaves of the 8” x 4” x 2-1/2” pans. If you have remaining batter, grease muffin tins and fill the cavities slightly over 1/2 full with the remaining batter.
Bake in the preheated 325°F oven for 50 minutes or until the loaf is golden brown on top and springs back when you press the center. (A 9×5-inch loaf may take 70 minutes to cook.) The loaves should be golden brown on top and the cake will spring back when you press it or when an instant read thermometer reads 203°F when inserted in the middle of the loaf.
Remove the pan from the oven and let rest for 30 minutes. When the pan is cool, carefully remove the banana bread from the pan and let the bread finish cooling on a wire rack.
When completely cool, slice and enjoy. Wrap the remaining bread in foil to keep moist.

Notes

This recipe makes 2 loaves when you use 8″ x 4″ x 2-1/2″ loaf pans.

You can leave out the nuts if desired, or substitute pecans for the walnuts.

Nutrition

Serving Size: 1" slice