Sharon'S Banana Bread
A moist, flavorful banana bread with rich banana and vanilla notes, perfect for breakfast or snack, appealing to both bread lovers and banana enthusiasts.
Ingredients
Instructions
- Cream the butter until smooth.
- Add eggs, vanilla, and sugar; mix well.
- Incorporate the flour and soda gradually.
- Stir in sour cream, then fold in mashed bananas.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For best results, use overripe bananas as they provide more sweetness and moisture. If you don't have sour cream, plain yogurt can be a great substitute. You can also add nuts or chocolate chips for added texture. Make sure not to overmix the batter to keep the bread tender. This recipe is a great base for variations like adding spices or swapping out some flour for whole wheat.
Serving Suggestions
Serve warm slices of banana bread with a pat of butter or a drizzle of honey for a delightful treat. It pairs beautifully with a cup of coffee or tea. For a more indulgent dessert, consider serving it with a scoop of vanilla ice cream or alongside a slice of Light Pumpkin Cheesecake. This banana bread also makes a great breakfast option, enjoyed with fresh fruit or yogurt.
Storage & Reheating
To store leftover banana bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the fridge for up to a week or freeze slices for up to 3 months. To reheat, simply microwave a slice for about 15-20 seconds or warm it in the oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sharon'S Banana Bread contains roughly 926 calories, with 13g protein, 134g carbohydrates, and 39g fat. It is an excellent source of protein (27% of the Daily Value), iron (24% of the Daily Value), and calcium (21% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 632mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw them completely and drain any excess liquid before mashing. Frozen bananas are often more ripe, making them perfect for banana bread.
How can I tell when the banana bread is done baking?
The best way to check for doneness is to insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, it's done. If there’s wet batter on the toothpick, bake for a few more minutes.
Can I add nuts or chocolate chips to the batter?
Absolutely! Adding 1/2 cup of chopped walnuts or chocolate chips enhances the flavor and texture of your banana bread. Just fold them in gently after mixing the batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).