Buttery and dense, this is my favorite banana bread. The riper the bananas, the better. Double the recipe and freeze a loaf for unexpected company.
- 4 oz unsalted butter
- 1 cup sugar
- 1/2 cup brown sugar
- 2 jumbo eggs
- 1 1/2 teaspoons vanilla
- 1/4 cup sour cream
- 3 very ripe bananas, well mashed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Optional mix ins: 1 cup pecans or chocolate chips
- Preheat oven to 350 F and adjust oven rack to center of oven.
- While oven heats up, line a sheet pan with foil or parchment and toast pecans just until brown, about 10-12 minutes. When nuts are cool, coarsely chop and set aside.
- Line 2 8 X 4 loaf pans or one large 12 x 4 pan with baking spray and parchment, then place on a baking sheet.
- For best results, measure all ingredients before mixing. Line up ingredients next to the mixer so you can add them in easily and efficiently.
- In the bowl of an electric mixer, cream together butter and both sugars until light and fluffy, about 5 minutes. Add in eggs, one at a time, beating well after each. Add vanilla. Blend in sour cream, then bananas, until well combined.
- In a separate bowl, stir together flour, baking powder, baking soda and salt. On low speed, add flour mixture to wet batter, a third at a time, until the last of the flour disappears. Fold in optional pecans or chocolate chips.
- Pour batter into prepared loaf pans. Top with a few extra pecan halves or chocolate chips, if desired. Bake on the baking sheet about 45 -55 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely. Wrap well and leave at room temperature up to 5 days or in freezer up to 3 months.
- Banana bread tastes even better on Day 2.