- 2 cups cake flour (can sub all-purpose flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed golden or dark brown sugar
- 2 large eggs, at room temperature
- 1/3 cup sour cream (or yogurt)
- 3-4 large ripe bananas
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup chopped walnuts
Preparation:
1. Preheat oven to 350°F.. Grease a 9×5-inch loaf pan (or pan of choice). Set aside.
2. Mix the flour, cinnamon, salt, and baking soda together in a medium bowl.
3. In a small bowl, mash the bananas with a fork (if you want chunks of banana in your banana bread mash less here).
4. In a large bowl, using a whisk or electric mixer, beat the butter and brown sugar together smooth, about 2 minutes.
5. Add the eggs one at a time, mixing fully after each addition. Beat in the sour cream, mashed bananas, and vanilla extract until combined.
6. Fold the dry ingredients into the wet ingredients with a spatula until no flour remains. Don’t over-mix here.
7. Fold in chocolate chips & walnuts, if using.
8. Pour the batter into the greased pan and bake for 60-65 minutes. Check the bread half way through, if the top is brown, loosely cover the top with aluminum foil or lower the temperature to 325°F.
9. Remove from the oven and allow the bread to cool completely in the pan.
10. Enjoy! (The banana bread will last at room temperature for 2 days or in the refrigerator for 1 week)