- 1/2 cup butter (melted)
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup chopped walnuts
- 2 medium bananas (mashed)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
- In a large bowl, mix together the butter and sugar. Add the eggs, vanilla and lemon juice. Mix well. In a separate bowl, combine the flour, baking soda, baking powder and salt. Once fully combined, pour into the butter mixture. Mix until smooth.
- Mash the bananas with a fork or a potato masher. Fold in the sour cream, walnuts and mashed bananas. Spread the mixture evenly into the greased 9×5 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 60 minutes (or until a toothpick comes out clean from the center of the loaf).
- Remove from oven and allow the bread to cool in the pan for 10 minutes. Then remove and place on a wire rack to cool completely.
How to Make Moist Banana Bread
Here are some tips & tricks for making the best banana bread.
- The bananas have to be over-ripe. When it comes to banana bread, the blacker the peel, the better. These mushy bananas give off a much sweeter flavor, making them perfect for baking banana bread. Previously frozen ripe bananas work great as well!
- Mash the bananas thoroughly. To do so, you can use a fork, a potato masher or hand mixer. This is particularly important for those who do not like munching on slimy and mushy banana bits.
- When combining dry and wet ingredients, fold them very gently with a spatula. This will result in extra tender bread.
- I know this recipe calls for 60 minutes of cook time, but check it as early as 55 minutes in. You’ll know it’s done when you see some moist bread sticking to your tester toothpick. Remove from the oven right away!
- Pecans are great, but walnuts also go really well with banana bread. The hint of bitterness in these nuts gives a nice balance to the sweetness of the banana.
- Make sure to take the banana bread out of the loaf pan as soon as possible, about 10 minutes after it’s out of the oven. Don’t leave it in there for too long – doing so will result in a soggy bottom.
How to Store Banana Bread
Even when you follow all the recipe tips mentioned above, banana bread tends to dry out when storing it overnight.
Here are some storage tips to keep your banana bread moist and delicious:
- Allow your bread to cool on a wire rack or a plate before refrigerating it.
- Slice your bread in thick and even slices. Eat to your heart’s content.
- In the unlikely event of leftovers, pack the remaining slices in plastic wrap while it’s still a little warm. This will prevent it from going dry. Tin foils and airtight containers also work well at preserving the quality of the bread. Make sure that it is wrapped nice and tightly.
- Place the wrapped slices inside a freezer bag. Press the bag to get rid of excess air, and gently close the seal completely.