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Super Moist and Delicious Banana Bread

Super Moist and Delicious Banana Bread

Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you'll end up with dry bread. If you don't use enough, your bread will be too wet.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 10 servings
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup butter (softened)
  • 3 ripe bananas, mashed
  • ½ cup sour cream
  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 cup chopped walnuts
  • cooking spray

Method
 

  1. Preheat the oven to 350 degrees F (165 degrees C). Coat a 9x4-inch loaf pan with cooking spray.
  2. Whisk flour, salt, baking powder, and baking soda together in a bowl.
  3. Beat butter and sugar with an electric mixer in a large bowl until smooth. Add mashed bananas and beat until combined. Beat eggs into the butter mixture one at a time, fully blending each egg before adding the next. Stir vanilla extract, sour cream, and milk into the mixture.
  4. Stir chopped walnuts, and flour mixture into banana mixture until just incorporated.
  5. Pour batter into the prepared loaf pan. Tap the pan on the counter to release any air pockets.
  6. Bake in preheated oven for about 60 minutes, or until an inserted toothpick comes out clean.
  7. Let the bread rest in the pan for 15-20 minutes; remove from pan, slice, and serve.
  8. Enjoy! Buen Provecho!

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.