My guess is that everyone has their favorite go-to banana bread recipe. I watched the Neelys make this version on The Food Network Channel before I had kids and I’ve never felt the need to try anything else. This is extremely moist bread with the perfect banana flavor. Michael prefers it with walnuts but the kids and I would rather leave them out. This recipe always hits the spot and the kids request it anytime our bananas start to brown. It’s really tasty fresh out of the oven with a slab of butter, but we also take it camping and it makes for a delicious easy breakfast even when it’s cold.
- 1 stick butter, at room temperature, plus more for loaf pan
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large very ripe bananas
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3/4 cup chopped walnuts or pecans (optional)
- Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter a 9 by 5 by 3-inch loaf pan and line it with parchment paper for easy bread removal
- In a large bowl, whisk together the flour, baking soda, baking powder and salt.
- In a separate small bowl, mash the bananas with a fork, leaving a bit of texture.
- In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in walnuts/pecans (if desired.) Pour the batter into the pan and put on a sheet tray.
- Bake for 50 minutes to 1 hour and 5 minutes. Run a butter knife around the edges. Let cool for 5 minutes in the pan then use the parchment paper to lift loads out onto a wire rack to finish cooling.
Recipe by The Neelys from Food Network