Ingredients and Weight:
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon (5 grams) baking soda
- 1/2 teaspoon (2.5 grams) salt
- 1 cup (120 grams) granulated sugar
- 1/2 cup (140 grams) unsalted butter, at room temperature
- 2 large eggs
- 1 cup (240 grams) sour cream
- 1 cup (240 grams) mashed ripe bananas
- 1/2 cup (70 grams) chopped walnuts (optional)
Preparation Time:
10 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, and sugar.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream.
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the mashed bananas and walnuts, if desired.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per slice (1/8th of bread):
- Calories: 220
- Fat: 9 grams
- Saturated fat: 5 grams
- Cholesterol: 55 milligrams
- Sodium: 300 milligrams
- Carbohydrates: 35 grams
- Dietary fiber: 2 grams
- Sugar: 18 grams
- Protein: 4 grams
Dish Characteristics:
- Moist and tender
- Banana and sour cream flavor
- Slightly sweet
- Perfect for breakfast, lunch, or a snack
User Comments:
- "This bread is so delicious and moist! I love the banana and sour cream combination."
- "This is the best banana bread I've ever had. It's so flavorful and healthy."
- "This bread is perfect for a quick and easy breakfast. I love that it's made with whole wheat flour."
Special Precautions and Tips:
- For a sweeter bread, add 1/4 cup more sugar to the batter.
- For a more moist bread, add 1/4 cup more sour cream to the batter.
- For a gluten-free version, use gluten-free flour blend instead of all-purpose flour.
- Store the bread in an airtight container at room temperature for up to 3 days.
