Banana Bread
A wonderfully moist, deeply banana-flavoured loaf with walnuts. This recipe makes three generous loaves — perfect for sharing or freezing.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons salt
- 5 very ripe bananas (the riper and softer the better)
- 3 cups sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 cup melted butter
- 4 eggs
- 1 cup oil
- 1/2 to 3/4 cup sour cream (light works just as well)
- 1 cup chopped walnuts or pecans
Instructions
- Preheat oven to 325°F. Grease and flour three 9x5 inch loaf pans.
- In a stand mixer, combine the flour, baking soda, baking powder, salt, bananas, sugar, milk, vanilla extract, almond extract, melted butter, eggs, oil, and sour cream. Mix until well combined.
- Fold in the chopped walnuts or pecans.
- Divide the batter evenly between the three prepared loaf pans.
- Bake for approximately 55 minutes, starting to check at 50 minutes. A toothpick inserted into the centre should come out clean.
- Allow to cool in the pans for 10 minutes before turning out onto a wire rack.
Notes
- Ripe bananas: The key to great banana bread. The blacker the skin the better — truly overripe bananas give the best flavour and natural sweetness.
- Three loaves: This is a big batch recipe. Wrap extra loaves tightly in cling film and freeze for up to three months.
- Sour cream: Don’t skip it — it adds moisture and a subtle tang. Light sour cream works just as well as full-fat.
- Almond extract: An unexpected but excellent addition that deepens the flavour.
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