Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper with an overhang for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the room temperature eggs, sour cream, and vanilla extract, and whisk until smooth.
- Fold in the mashed bananas until just incorporated.
- Add the dry ingredients to the wet ingredients. Using a rubber spatula, fold gently until just combined. Do not overmix; a few flour streaks are acceptable.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Let the banana bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Nutrition
Notes
For the Moistest Bread: Do not skip the sour cream and be sure to use very ripe, brown-spotted bananas.
Proper Cooling is Key: Letting the bread cool completely allows the crumb to set, making for cleaner slices and a better texture.
Proper Cooling is Key: Letting the bread cool completely allows the crumb to set, making for cleaner slices and a better texture.