Once again, I had an over abundance of overly ripe bananas on my counter. I usually try to find something more exciting to make with my stash of over ripe bananas, but every once in a while a loaf of banana bread just hits the spot. This was a pretty good recipe, and could definitely be doctored up with some mini chocolate chips or some chopped nuts.
Adapted from The America's Test Kitchen Family Baking Book
2 cups (10 ounces) all-purpose flour
3/4 cup (5 1/4 ounces) sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 large very ripe bananas, mashed well (1 1/2 cups)
6 tablespoons unsalted butter, melted and cooled
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease an 8 1/2 by 4 1/2 inch loaf pan.
2. Whisk the flour, sugar, baking soda, and salt together in a large bowl. In a medium bowl, whisk the mashed bananas, melted butter, eggs, sour cream, and vanilla together. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined (do not overmix) The batter will look thick and chunky.
3. Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes, rotating the pan halfway through baking.
4. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.
This post is linked to Sweets for a Saturday.