Perfectly Moist Banana Bread: A Classic You’ll Love

Banana bread is the ideal way to use up overripe bananas and transform them into a soft, fragrant loaf that’s perfect for any time of day. Whether you enjoy it for breakfast, as a dessert, or with a cup of coffee, this simple recipe offers endless possibilities for customization. Add nuts, raisins, or dried fruit to make it your own!


Ingredients

  • 285 g Grandma’s Choice plain cake flour
  • 1 heaping teaspoon baking soda
  • ½ teaspoon salt
  • 110 g butter (softened)
  • 225 g cane sugar
  • 2 eggs
  • 4 overripe bananas (mashed)
  • 85 ml sour cream
  • 1 teaspoon vanilla extract
  • Optional: nuts, raisins, or dried fruit (to taste)

Procedure

1. Prepare the dry ingredients:
Sift the flour into a bowl. Add baking soda and salt, then mix well.

2. Mash the bananas:
Using a fork, mash the overripe bananas until smooth.

3. Make the butter mixture:
In a separate bowl or mixer, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.

4. Add the liquid ingredients:
Mix in the sour cream, vanilla extract, and mashed bananas until fully incorporated.

5. Customize your loaf (optional):
If you’d like to add nuts, raisins, or dried fruit, fold them into the batter now.

6. Combine the wet and dry ingredients:
Gradually add the dry mixture to the wet ingredients, mixing gently until a smooth batter forms. Avoid overmixing.

7. Bake:
Pour the batter into a 22 cm loaf pan lined with baking paper. Bake in a preheated oven at 180°C (356°F) for about 1 hour. Check doneness with a skewer—if it comes out clean, your banana bread is ready.

8. Cool:
Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.


Final Tip

Banana bread tastes even better the next day! Wrap it tightly in foil to keep it fresh and moist. Enjoy it plain, toasted, or with a spread of butter.