Easy Banana Bread from Scratch

Quarantine has made us all bakers or chefs amongst other things!  I found myself baking this banana bread often when I was home (and it never lasts very long). 

What you’ll need

DRY INGREDIENTS:

• 1 2/3 cups all-purpose flour
  
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

WET INGREDIENTS:

• 8 Tbsp (whole stick) unsalted butter, melted
  
• 3/4 cup granulated sugar
• (2) large eggs (room temp)
• 1/4 cup sour cream
• 1 tsp vanilla extract
• (3) over-ripe medium bananas OR (2) over-ripe large bananas

Before mixing

• Preheat oven to 350 degrees.
  
• Apply baking oil spray in a 9x5 bread pan
  

• Mash bananas on a plate - using a fork is easiest!
  

• Melt butter...
  

IMPORTANT TIP: place stick of butter in a bowl and heat in 12-20 second increments up to 60 seconds. Be sure to cover the butter with paper towels to avoid potential explosions.

In Separate bowls...

Combine all DRY ingredients in one (bigger) mixing bowl. Mix and make a “well” in the center.

Add all wet ingredients in a smaller bowl and mix.

Combine wet and dry ingredients and mix until you no longer see flour streaks. No need to mix thoroughly (bread is more moist when roughly mixed).

Pop into oven for 60 mins.
When finished, let cool in pan for 5 mins, then remove from pan and transfer to a cooling rack for an additional 30 mins.

Serve with vanilla bean ice cream (or not) and enjoy!

Have Youtube?  No Problem!

For those of you who’d rather watch, check out my video below!

I would love to see photos of your take on this recipe!  Try it out and let me know what you think!

~XOXO, Mari