Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1/2 cup chopped walnuts (optional)
Feel free to substitute the walnuts with pecans or even chocolate chips if you’re feeling adventurous. And if you’re missing sour cream, plain yogurt works as a perfect alternative.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 3 minutes. This step reminds me of watching my mum, her hands a blur as the sugar and butter transformed under her touch.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the mashed bananas and sour cream until well combined.
- Gradually add the flour mixture to the banana mixture, stirring just until combined. Be careful not to overmix, as this can make the bread dense rather than light and fluffy.
- If using, fold in the chopped walnuts with a gentle hand, ensuring an even distribution.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs attached.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This waiting period was always the hardest part for me as a child, the anticipation nearly as delicious as the bread itself.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
