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Ingredients (11)

• Nonstick spray, for greasing
• 2 large eggs
• 1 3/4 cups mashed bananas (about 4 medium ripe bananas)
• 1/2 cup/115 grams unsalted butter (1 stick), melted and slightly cooled
• 3/4 cup/165 grams light brown sugar, packed
• 1 teaspoon vanilla extract
• 1/4 cup/57 grams sour cream
• 2 cups/256 grams all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt (such as Diamond Kosher)
• 1/2 teaspoon ground cinnamon

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Instructions (6 steps)

1. Heat the oven to 350 degrees. Grease an 8- or 9-inch loaf pan with nonstick spray and line the bottom with parchment paper.
2. In a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth (a few lumps of banana are OK). Stir in the sour cream.
3. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
4. Add the dry ingredients to the wet ingredients and mix just until the flour is fully incorporated, making sure to scrape the bottom of the bowl.
5. Transfer the batter to the prepared pan, smoothing the surface into an even layer with a spatula, and bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean.
6. Cool for 20 minutes in the pan. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Peel off the parchment paper before slicing. Serve warm or at room temperature. Banana bread will keep for up to 3 days, covered, at room temperature.

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Ingredients (10)

• 3 very ripe bananas (medium/large)
• ½ cup unsalted butter ((8 Tbsp) at room temperature)
• 3/4 cup granulated sugar
• 2 large eggs (lightly beaten)
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp vanilla extract
• 1 cup walnuts
• ½ cup raisins

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Instructions (5 steps)

1. Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature.
2. In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).
3. Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
4. In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.
5. Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.

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Ingredients (8)

• 2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
• 1/3 cup melted butter, unsalted or salted
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups of all-purpose flour

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Instructions (5 steps)

1. Preheat the oven to 350°F (175°C): Butter an 8x4-inch loaf pan.
2. Mash the bananas and add the butter: In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
3. Mix in the remaining ingredients: Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
4. Bake the bread: Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
5. Cool and serve: Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.) Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

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