Easy Banana Bread
This banana bread is easy to make and so moist and delicious. The perfect recipe to use up overripe bananas!
Ingredients
- 3 ripe bananas mashed
- 8 tablespoons butter melted
- 1 egg
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
- ¼ teaspoon ground ginger optional
Instructions
- Preheat oven to 350°F and lightly grease a loaf pan with cooking spray or butter.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon and ginger in a small mixing bowl and set aside.
- In a medium sized mixing bowl mash the bananas with a fork and then add the sugar, egg, sour cream, melted butter and vanilla extract and stir until well combined. Add the dry ingredients and stir until fully incorporated.
- Pour the mixture into the greased loaf pan and bake for 1 hour. Check the bread at 50 minutes then continue to bake until a toothpick inserted into the center of the bread comes out clean.
- Remove the pan from the oven and allow to cool for 10 minutes. Run a knife around the edges of the pan and transfer the bread to a cooling rack.
Notes
- To Store: Keep the banana bread in an air-tight container for up to 5 days in the fridge.
- To Freeze: Once completely cooled, wrap in a layer of plastic wrap and two layers of foil. Label and date the bread before putting in the freezer for up to 3 months. Allow to thaw overnight in the fridge.
- Ripen bananas in the oven by baking them at 300°F on a baking sheet for 30 minutes. Let cool before handling.