Banana Bread

by Aubriana Tynes

A family favorite banana bread recipe. This banana bread is flavorful, soft, and moist! It's beginner friendly, and can be made in one bowl! 10 loaves of bread can be made in 1 hour! Perfect for breakfast, brunch, or dessert!

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Ingredients

1½ cups ripe bananas (or about 3 large bananas)

½ cup unsalted butter melted

½ cup light brown sugar

½ cup granulated sugar

½ cup sour cream or plain greek yogurt

2 large eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon salt

1 tablespoon cornstarch

1½ cups all-purpose flour, spooned and leveled

Directions

Preheat oven to 350° F (177° C). It's recommended to give your oven at least 20 minutes to preheat.

In a large mixing bowl, mash ripe bananas with a fork. Make sure to remove any large chunks.

Mix in melted butter, light brown sugar, and granulated sugar, then mix until combined. It's important to hand mix, as a hand mixer will whip too much air into the bread, which affects the texture.

Add in the eggs, sour cream, and vanilla extract. Stir until combined. Once mixed, add in the baking soda, baking powder, and cinnamon, then mix again.

Lastly, mix in salt, cornstarch, and flour, then stir until combined. Mix until the flour is disappeared, but do not mix further.

Grease a 9" metal loaf pan ⅔ full. You can top this bread with crushed walnuts and pecans.

Bake at 350° F for 60 minutes on the bottom or middle rack of your oven. After 45 minutes of it baking, cover the top of your loaf with foil to prevent the top from browning. Place the covered bread back in the oven on the bottom/middle rack for another 15 minutes.

To test if the bread is baked thoroughly, slide a toothpick or skewer into the center while it's still in the oven. If it comes out clean, or with a few crumbs, it's done.

Once baked, it is ideal to let the banana bread cool in the pan for about an hour. If not eating right away, cover with foil and store in ziplock bags.