Banana Bread

breakfast brunch dessert bake kid-friendly banana edible gift kidney friendly vegetarian pescatarian peanut free soy free kosher small plates

Flo Braker

Makes 1 (9- by 5-inch) loaf (about 12 servings)

Source

Ingredients

1 2/3 cups all-purpose flour, plus additional flour for dusting pan

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe banana (about 2 large or 3 medium bananas)

3 tablespoons sour cream

1 teaspoon pure vanilla extract

8 tablespoons (1 stick) unsalted butter, at room temperature, plus additional butter for greasing pan

1 cup sugar

1 large egg, at room temperature

1 cup nuts, such as walnuts, pecans, macadamia nuts, or hazelnuts, toasted and coarsely chopped, or 3/4 cup semisweet or bittersweet chocolate chips or mini chocolate chips*

*If you want to use a combination of both nuts and chocolate, use up to 1 cup total.

Equipment: 1 (9- by 5- by 3-inch) loaf pan; stand mixer fitted with paddle attachment; 1 to 2 wire cooling racks

Method

Position a rack in the lower third of the oven and preheat to 350°F. Butter the bottom and sides of 1 (9- by 5- by 3-inch) loaf pan and dust with flour.

In a large bowl, sift together the flour, baking powder, baking soda, and salt.

In a medium bowl, combine the banana, sour cream, and vanilla and stir to combine.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until light and fluffy, about 3 minutes. Add the egg and beat on medium until completely incorporated, about 1 minute. Add the banana mixture and beat for about 30 seconds. Add the flour mixture in 2 batches, and stir on low until just incorporated, about 30 seconds total. Add the nuts or chocolate chips, if desired, and use a rubber spatula to fold them into the batter.

Spoon the batter into the prepared pan and smooth the top. Bake until a wooden toothpick inserted in the center of the loaf emerges clean and when you press gently in the center of the loaf, it springs back without leaving an impression, 45 to 50 minutes. Transfer to a wire rack to let cool for 10 to 15 minutes then gently tap the pan on the countertop to help release the loaf. Place a second rack or a large plate on top of the loaf, invert, and then carefully remove the pan. Use the original rack to invert the loaf again so that it's right side up then let cool completely before cutting and serving. DO AHEAD: Banana bread can be baked ahead, cooled completely, and kept, wrapped in plastic wrap, up to 2 days, or frozen, wrapped in plastic wrap and foil, up to 3 months.