Classic Banana Bread

This easy-to-make Classic Banana Bread, full of pure banana flavor, is a tasty quick bread with a moist tender crumb. Sure to become a family favorite!

Course Snack

Keyword banana bread, quick bread, sweet bread, tea bread

Servings 12

My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

½ cup + 1 tbsp butter, softened at room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 cup mashed ripe bananas
1 tsp pure vanilla
2¼ cups all-purpose flour
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
¼ cup sour milk

Instructions

Preheat oven to 350°F. Grease 9”x5”x3” loaf pan.
Sour milk by placing ¾ tsp vinegar in measuring cup and topping it with milk to equal ¼ cup. Let stand 5 minutes before using in recipe.
Sift, or sieve, the flour, baking powder, baking soda, and salt together into bowl and set aside.
In bowl of stand mixer fitted with paddle attachment cream the butter at medium speed. Reduce speed slightly and gradually add the granulated sugar. Beat until mixture is pale-colored and has an airy/fluffy texture. Stop mixer, as necessary, to scrape sides of bowl with rubber spatula to ensure the ingredients are evenly incorporated.
Add the eggs, one at a time, beating well after each addition and using a spatula, as necessary, to scrape sides of bowl.
Beat in the mashed bananas and vanilla.
Add the flour mixture alternately with the sour milk, starting and ending with the dry ingredients (three additions of dry ingredients with two additions of wet ingredients). Periodically stop mixer to scrape sides of bowl with spatula to ensure all ingredients are combined. Do not overmix.
Transfer batter to prepared pan and, using a knife, smooth the top of the loaf. Bake for approximately 50-60 minutes, or until cake tester inserted into center of loaf comes out clean. Let loaf rest in pan for 10 minutes after removing from oven then turn loaf out on to wire rack to cool completely before cutting.

Recipe Notes

Yield: One loaf, apx. 12-14 slices (sliced approximately ½” thick)

Note: Bread is best made the day before it is needed. Let cool completely on wire rack then place in airtight plastic bag and store in refrigerator overnight. Loaf freezes well either wholly or in slices.