This is a classic recipe for banana bread. A mouth-watering moist loaf that tastes even better the next day. Serve with chilled glass of milk and enjoy!
Course Bread,, Cake
Cuisine American
Prep Time 10minutes
Cook Time 55minutes
Total Time 1hour5minutes
Servings 8
Calories 196kcal
Author Muna Kenny
Ingredients
1 ¼cupall-purpose flour
½teaspoonbaking soda
¼teaspoonsalt
1teaspoonbaking powder
¼cupsour cream
1cupmashed banana
½cupmelted butter
1teaspoonvanilla
½cupwhite sugar
½cupbrown sugar
2large eggs
½cupchopped pecan or mixed nuts
Instructions
Preheat the oven to 350F/180C. Line a 9 x 5 x 3 inches, or two mini loaf pans with parchment paper.
Sift the flour with the baking soda, baking powder, and salt. Keep aside.
In a bowl, add the butter, white sugar, and brown sugar, whisk until combined.
Add the eggs and vanilla and whisk for two minutes. Add the sour cream and the mashed banana, whisk for three minutes.
Add the flour to the wet ingredients and mix gently, add the chopped nuts and mix for few seconds.
Pour the batter in the previously prepared baking pan and bake for 1 hour or until a tooth pick come out clean from the middle of the cake.
Let the cake cool while in the pan for 10 minutes. Transfer to a cooling rack to cool completely.
Notes
There will be some batter left if you are using a 8" x 3" loaf pan. So please use a bigger pan like 9 x 5 x 3 inches, or two mini loaf pans.