Ingredients
Scale
- 1 ¾ cups all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (or substitute with coconut oil for a dairy-free option)
- ¾ cup granulated sugar (or ½ cup brown sugar for a richer taste)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 very ripe bananas, mashed (about 1 ½ cups)
- ½ cup sour cream or Greek yogurt (adds moisture and a slight tang)
- ½ cup chopped walnuts or pecans (optional, but highly recommended for texture and flavor)
When I bake with my daughters, I always let them pick whether to add nuts or leave the bread plain. It’s a small tradition that sparks their involvement and makes baking feel magical. And if you’re ever in a pinch without sour cream, a little buttermilk or even milk works beautifully as a substitute.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, and salt. This dry mix forms the base of your bread, so set it aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy—about 3 to 4 minutes. This step is key for a tender crumb, and I always think of my mother’s lively kitchen as I do it, where patience and love make all the difference.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the mashed bananas and sour cream until just combined. The batter will be thick and fragrant, reminding me of those afternoons spent baking with Olivia and Isabella, their little hands mixing with mine, their faces lighting up at the smell.
- Gradually fold in the dry ingredients, mixing gently until just incorporated. Overmixing can make the bread tough, so be gentle here—think of it as a tender touch, much like Nonna Rosa’s careful handling of her garden herbs.
- If using, fold in the chopped nuts for a delightful crunch.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. My best tip? Start checking at 55 minutes—ovens vary, and every loaf has its own story.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This resting time helps the flavors deepen and the texture set—much like letting a good story settle before sharing it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
