Description
Moist and absolutely delicious, this quarantine staple ticks all those comfort food boxes.
Ingredients
Units
Scale
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter, soft room temperature
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1/3 cup crème fraiche or sour cream
- 2 cups mashed ripe bananas (about 2-3 large bananas)
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350 degrees, and lightly grease the inside of a 9 x 5 loaf pan. Alternatively, you can line the pan with wide strips of parchment paper. Set the prepared pan aside.
- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a mixing bowl and whisk to combine. Set aside. In another large mixing bowl (this bowl will be the one all of the batter comes together in, so make sure it’s big enough) cream the butter and brown sugar together for about 5 minutes until fluffy and creamy. Add one egg at a time, beating to incorporate after each one. Scrape down the bowl before adding the mashed banana, sour cream and vanilla. Mix well.
- Add the sifted and mixed dry ingredients to the banana mixture and beat just until no flour streaks remain. Pour into prepared loaf pan and bake for 1 hour and 5 minutes.
- Allow to cool completely in the pan before slicing and serving.
Notes
If you want to add the long-sliced bananas like I did for mine, slice a banana (any ripeness) lengthwise and arrange cut side up on top of the batter. I highly recommend this, since the bananas will caramelize somewhat and add a deeper banana flavor to the loaf!
Nutrition
- Serving Size:
- Calories: 300
- Sugar: 20.2 g
- Sodium: 148 mg
- Fat: 11.6 g
- Saturated Fat: 6.8 g
- Trans Fat: 0 g
- Carbohydrates: 45.3 g
- Fiber: 1.9 g
- Protein: 5 g
- Cholesterol: 64.3 mg