Banana Bread

banana bread

{Quick breads are batters formed in bread pans.  Baking soda and/or powder  is used for the rising rather than yeast.  There is no kneading or proofing necessary.}

This banana bread starts as a thick, tangy batter full of mashed banana, and emerges from the oven with a golden-brown crust and a moist, almost cakelike texture.


INGREDIENTS

• 2 cups all-purpose flour, plus extra for dusting
• 2 teaspoons baking powder
• 1 & 1/4 teaspoons kosher salt
• 1/2  teaspoon baking soda
• 1/2  teaspoon ground cinnamon
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 4 very ripe medium bananas, mashed (about 1 1/4 cups)
• 1/2 cup sour cream

Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan or 4 mini loaf pans with butter and dust it with flour, tapping out the excess. Whisk together 2 cups flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps. Set aside.

Place sugar, eggs, oil, and vanilla in a bowl and whisk until thoroughly combined, about 2 minutes. Add bananas and sour cream and mix until just combined. Scrape down the sides of the bowl, add flour mixture, and mix until just combined.

Turn batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour.

Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.