So you find yourself with some bananas that are slightly past their best before date. You know….more brown than yellow. They haven’t gone completely mushy but you don’t want to eat them. What to do with them? Make some banana bread, of course!
I suggest using a stand mixer to make banana bread since you want to cream the butter and sugars together very well. It can take 3-5 minutes of mixing to get the mixture light and fluffy, depending on the power of your machine. You can certainly do this by hand, but you may get tired, quickly.
There are not a lot of ingredients in this recipe, and it has no difficult steps. The longest part is the baking. Don’t rush it. You don’t want to cut into your loaf and find the middle a gooey mess. A toothpick or cake tester is necessary as just squishing down on the top is not going to tell you if it is baked through. I like to use an instant-read thermometer. One, it tells you the internal temperature and two, if it comes out clean, you know it’s done as well. 204 to 206°F is the desired temperature.
Once it is done baking, turn the loaf out onto a cooling rack. As tempting as it is, don’t cut into it right away. I will cut into it while it is still slightly warm and spread butter on the slice. It melts in and tastes amazing!
Serve with a cup of tea or coffee and enjoy!
Watch this banana bread loaf being made on YouTube down below!
Banana Bread
15
minutes1
hourQuick to make, this moist banana bread is a great use of bananas that are over ripe.
Ingredients
125 grams Unsalted Butter, softened to room temperature
3/4 cup White Sugar
1/4 cup Dark Brown Sugar
2 Eggs
1 1/2 cups All-Purpose White Flour
1 tsp Baking Soda
1 tsp Salt
1 cup Mashed Very Ripe Bananas
1/2 cup Sour Cream
Directions
- Preheat oven to 350°F. Butter a 9″ x 5″ loaf pan.
- Using an electric mixer, cream the butter and sugars together until light and fluffy, approximately 3-5 minutes. Add the eggs, one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, salt and baking soda.
- Add the dry ingredients to the butter/sugar/egg mixture and mix on a low speed just until combined.
- Add the bananas and sour cream and mix just until all the ingredients are combined.
- Pour the batter into the prepared pan and bake in the oven for approximately 1 hour. Test for done by either inserting a toothpick and it comes out clean, or you can use an instant-read thermometer. If using a thermometer, the temperature in the middle of the loaf should be between 204 and 206°F. *See note below.
- Once baked, take the loaf out of the pan and place on a cooling rack and let cool before slicing.
Notes
- If you find the top is getting too dark but it’s not done baking, loosely cover the top with aluminum foil for the remaining time.
Looking for another tea time bread to enjoy? Check out this recipe for Lemon Blueberry Loaf.
Thanks for checking this recipe out and I hope you try it!