Banana Bread — Moist Not Dense
Experience banana bread like never before: ultra-moist, intensely flavored, and boasting a tender crumb. The secret? Overripe bananas and a touch of sour cream.
Banana Bread — Moist Not Dense
Experience banana bread like never before: ultra-moist, intensely flavored, and boasting a tender crumb. The secret? Overripe bananas and a touch of sour cream.
The Key Move
Use very ripe bananas (almost black) and don't overmix the batter to avoid a tough bread.
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The Setup
- Loaf Pan9x5 inch
- Mixing Bowlmedium
- Wire Rack
The Mise en Place
5 of 10Your prep station before cooking begins
The Dry Mix (0/5)
Bread is dry
Make sure to use overripe bananas and measure flour accurately.
Bread is dense
Do not overmix the batter. Overmixing develops gluten, resulting in a tough bread.
Watch the Technique
Video source: YouTube
The Method
PREHEAT
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
WHISK
In a medium bowl, whisk together flour, baking soda (1 tsp), and salt (½ tsp).
CREAM
In a large bowl, cream together the softened butter, granulated sugar (¾ cups), and brown sugar (¼ cups) until light and fluffy.
Mixture is pale and fluffy
BEAT
Beat in the eggs one at a time, then stir in the sour cream (½ cups) and vanilla extract (1 tsp).
FOLD
Gently fold in the mashed bananas until just combined. Do not overmix.
Batter is slightly lumpy
ADD
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
POUR
Pour the batter into the prepared loaf pan.
BAKE
Time-sensitiveBake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Top is golden brown • Aroma fills the kitchen
COOL
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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