I am a huge fan of quick breads, and although pumpkin is my favorite, this banana bread is definitely a close second. It is moist and so flavorful. My 18 month old daughter was saying “mmmmm” the whole time she was eating it! I hope you enjoy it as much as I do!
Rich Banana Bread
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts (optional)
1 cup mashed bananas (about 3 medium bananas)
Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan.
In a large bowl, cream butter and sugar. Add eggs, vanilla, and lemon juice, mix well. Combine flour, baking soda, baking powder, and salt. Stir into butter mixture until smooth. Fold in the sour cream, walnuts (if using), and bananas. Spread evenly into prepared pan.
Bake at 350 degrees for 60* minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
*I might cut the baking time down to 50-55 minutes. The banana bread was very moist and definitely not burnt but the edges were a little darker than I usually like.