Cindy’s Banana Bread


  • 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)

  1. 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.
  2. Beat the sugar and butter together until creamy.
  3. Whisk in the eggs and vanilla until smooth.
  4. Whisk in the mashed bananas.
  5. In a small bowl mix the baking soda and sour cream together; add it to the mixing bowl.
  6. Place a sieve over the mixing bowl and sift in the flour, salt (and cinnamon, if using); mix until just incorporated.
  7. Gently fold in walnuts, if using.
  8. 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.
  9. Set the loaf pan on a cooling rack and cool for 10 minutes. Then, remove from the pan and continue cooling.

Rating: 5 out of 5.

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