Banana Bread, such a simple and easy recipe, with variations abounding.
Sarah Kieffer’s recipes never disappoint and her Banana Bread recipe is no exception. The light texture, not to sweet flavour, dark flecks of ripe banana and the moistness of this bread are sure to make it’s way into your heart and belly. It is now my ‘Go To’ recipe and after you give it a whirl I bet it will be your ‘Go To’ as well.
Sarah’s recipe calls for 1/2 cup of toasted and chopped pecan halves but I subbed in 1/2 cup butterscotch chips plus 1/2 cup of walnuts. If you prefer chocolate chips go ahead and add them in or leave out any additions. Make sure your bananas are nice and ripe and have your butter and eggs at room temperature for best results.
This delicious recipe is from Sarah’s The Vanilla Bean Baking Book.
Grease an 8 x 4-inch loaf pan and line with overhanging parchment paper for easy removal. Preheat oven to 350F.
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup pecans, chopped and toasted
1 cup ripe bananas, mashed (approximately 3)
1/2 cup sour cream
1 tbsp vanilla extract
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
In a small bowl, whisk together the flour, baking soda, salt and pecans.
In a medium bowl combine bananas, sour cream and vanilla.
In a mixing bowl, with an electric mixer, beat the butter on medium until creamy. Add the sugars and beat on medium until light and fluffy. Scrape down sides and bottom of bowl. Add the eggs and mix on medium until combined. Add the flour mixture and mix on low until almost incorporated. Add the banana mixture and mix on low until combined.
Scrape down sides of bowl and finish mixing with spatula until completely combined.
Pour batter into prepared pan and bake 45 to 55 minutes until the top is dark brown and a toothpick inserted in the center comes out clean.
Let cool 20 minutes and remove from pan to cool completely.