37 lines
1.9 KiB
Markdown
Executable File
37 lines
1.9 KiB
Markdown
Executable File
---
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link: https://www.epicurious.com/recipes/food/views/our-favorite-banana-bread-56389378
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rating: 5
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time: 95 min
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---
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# Banana Bread
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#breakfast
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---
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- 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
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- 1 2/3 cups all-purpose flour, plus more for pan
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- 4 medium very ripe bananas (about 13 ounces), peeled and mashed
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- 1/4 cup sour cream
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- 1 teaspoon vanilla extract
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- 1 teaspoon baking powder
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- 1/2 teaspoon baking soda
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- 1/2 teaspoon kosher salt
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- 1 cup (packed) dark brown sugar
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- 2 large eggs, at room temperature
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- 1/2 cup chopped toasted walnuts
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---
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1. Preheat oven to 350°F. Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess.
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2. Combine banana, sour cream, and vanilla in a medium bowl.
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3. Sift together flour, baking powder, baking soda, and salt in a large bowl.
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4. Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes.
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5. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each.
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6. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch.
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7. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.
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8. Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 60–65 minutes.
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9. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing. |