When I have overripe bananas, it is without a doubt that I will be making some delicious banana bread so that they don't go to waste. This delicious, light sweet is perfect served with a glass of milk or cup of coffee. The added chopped walnuts give subtle texture and flavor that completes this yummy treat!
You can opt out on the walnuts, but I prefer a bit of added texture, and banana and walnut flavors are a perfect pair!
Bananas should be over-ripened so that the bread can have a natural sweetness. This also ensures that the bread doesn't come out dry.
Banana bread is one of my favorites, because it can be enjoyed by everyone! It's not too sweet, but also not bland either! It has the perfect amount of flavor. You can also choose to add different ingredients to the mix too! Instead of walnuts, you can add chocolate chips, coconut shreds, etc.
The one thing that is tricky, is the time of bake. A few minutes over the bake time could dry out the bread or burn the top. Every oven is different, so bake your bread about 5-10 minutes less than what I have recommended in case your oven cooks faster. As well, if you notice the top of the cake getting dark before the inside is done, lightly cover the top with a piece of aluminum foil to slow it down!
Prep Time: 15 minutes Serves: 6-8 People
Cook Time: 60 minutes
Total Time: 75 minutes
INGREDIENTS
4 Large and Ripe Bananas
1/2 cup Unsalted Butter
3/4 cup Brown Sugar, packed
2 Eggs
2 tsp. Vanilla
1/4 cup Buttermilk
2 Tbsp. Sour Cream
2 cups Flour
3/4 tsp. Baking Soda
1/2 tsp. Salt
1/4 cup Walnuts, chopped
INSTRUCTIONS
Preheat oven to 350 degrees.
Place the bananas (with the peel still on) on an aluminum foil-lined baking tray.
Bake the unpeeled bananas for 10 minutes. Allow to cool. (baking them will add more moisture since they are being kept in the skin. It even ripens them just a little more and brings out sweetness)
While the bananas are in the oven, lightly grease a 9x5-in loaf pan. Set aside.
In a small saucepan, melt the butter over medium heat for about 3-4 minutes.
In a large bowl, add the butter and sugar. Mix with an electric mixer until evenly combined.
Add in the eggs, one at a time, mixing after each addition. Add in the vanilla.
In a blender, (I used my ninja smoothie blender) put the scraped bananas and puree them for about 30 seconds. You should end up with 2 cups - give or take a bit.
Pour the banana puree in the butter and sugar mix and continue to mix until combined.
Add in the sour cream and buttermilk and mix.
In a separate medium bowl, mix the flour, baking soda, and salt. Add the dry ingredients to the banana mixture.
Mix only until incorporated. You don't want to overwork the batter.
Fold in the walnuts, or other desired ingredients for added flavor.
Pour the better into the greased loaf pan and bake at 350 for 45-50 minutes, until an inserted toothpick comes out dry.
Allow to cool in the pan for 30 minutes, then remove it from the loaf pan and continue to cool to room temperature on a cooling rack.
Slice and enjoy!
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