1 ¼ cup sugar (I use 1/2 cup sugar: 50% brown & 50% granulated)
1 stick (8 tablespoons) butter (I use 6 tablespoons+ 2 tablespoons olive oil)
2 large eggs
1 teaspoon vanilla (I use 2 teaspoons)
1 teaspoon baking soda
1/4 cup (55g) sour cream (or yogurt)
3 medium, ripe bananas (1 ¼ cups/330g)
1/4 teaspoon fine salt
I add 1/4 teaspoon cinnamon
1/2 cup chopped walnuts (optional)
Place a rack in center of oven and preheat to 350°F. Grease and flour a loaf pan, a 9×9 inch square baking pan, or muffin cups.
Beat the sugar and butter together until creamy.
Whisk in the eggs and vanilla until smooth.
Whisk in the mashed bananas.
In a small bowl mix the baking soda and sour cream together; add it to the mixing bowl.
Place a sieve over the mixing bowl and sift in the flour, salt (and cinnamon, if using); mix until just incorporated.
Gently fold in walnuts, if using.
Bake for 43-50 minutes (25-35 minutes for 9×9 inch pan/22-25 minutes for muffins), or until a toothpick inserted into the center comes out clean with a few moist crumbs attached. If using a thermometer, the center of the loaf should reach 200-205 °F when done.
Set the loaf pan on a cooling rack and cool for 10 minutes. Then, remove from the pan and continue cooling.
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