Banana Bread

BQ (before quarantine), I didn’t have an appreciation for banana bread. Even my tenure at Flour Bakery + Cafe, where some would argue bakes the best banana bread, did not inspire a love for banana bread. But the power of Instagram and sheer boredom lead me down the rabbit hole of creating a moist, flavorful, easy banana bread.

If you don’t have sour cream on hand, feel free to substitute with greek yogurt or creme fraiche.

Yield 1 loaf

Prep time

15 Min

Cook time

1 H & 15 M

Total time

1 H & 30 M

Print

Banana Bread

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Ingredients

• 1/2 cup walnuts
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground allspice
• 3/4 cup brown sugar
• 1/2 cup unsalted butter, room temperature
• 2 eggs, room temperature
• 1/3 cup sour cream
• 2 cups mashed bananas (about 4 bananas)
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×5" loaf pan with canola or vegetable oil. Line loaf pan lengthwise with parchment paper, leaving about a 1" overhang. Set aside. Once oven has come to temperature, toast walnuts on a sheet pan for 10 minutes.
2. Whisk flour, baking soda, salt, cinnamon, nutmeg, and allspice together in a medium bowl.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed for about 3 minutes until smooth and homogenous. On medium speed, add the eggs, one at a time, combining well after each addition. Beat in the sour cream, bananas, and vanilla until well combined. With the mixer on low speed, slowly add the dry ingredients into the wet. Do not over mix. Fold in nuts.
4. Pour the batter into the loaf pan and bake for 65-75 minutes. Keep an eye on the top of the loaf. If it browns too quickly, create a foil tent to prevent browning.

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