Janet's Moist Banana Bread Recipe
Craving the perfect banana bread that’s soft, moist, and bursting with flavor? This recipe delivers just that, thanks to a secret ingredient that keeps the texture rich and tender every time.
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Servings: 10
Notes
Ingredients:
- 1 cup white sugar
- ½ cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- ½ cup chopped walnuts (optional)
- 2 medium ripe bananas, sliced
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan.
- Mix Wet Ingredients:
- In a large bowl, combine the sugar and melted butter. Stir well, then add the eggs and vanilla extract. Mix until fully combined.
- Mix Dry Ingredients:
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add this dry mixture to the wet ingredients, mixing until smooth.
- Add Bananas and Extras:
- Gently fold in the sliced bananas, sour cream, and walnuts (if using).
- Prepare for Baking:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake:
- Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool:
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Storage Tips:
- To keep your banana bread fresh and moist, store it in an airtight container at room temperature for up to four days. To extend its shelf life, you can freeze it for 2-4 months.