cook like james

I’ve tried dozens of banana breads but this one has become the standard for the best traditional banana bread. No exotic ingredients, fancy spices, exotic nuts – just good old fashioned dense moist banana bread. I like to make the in 4 mini loaf tins, but it will also work fine in a standard 9x5 loaf pan. 

Download Moist Delicious Homemade Mini Banana Breads recipe

½ cup unsalted butter, at room temperature

1 cup sugar

2 eggs, at room temperature

1½ cups flour (unbleached or white whole wheat)

1 tsp. soda

1 tsp. salt

1 cup mashed very ripe bananas

½ cup sour cream

1 tsp. vanilla

½ tsp. grated lemon zest

½ cup chopped toasted walnuts

1. Preheat oven to 350°F. Butter 9x5 pan or 4 small loaf pans.

2. Cream the butter and sugar until light and fluffy with mixer.

3. Beat in eggs.

4. Sift the dry ingredients and combine with butter mixture using a large wooden spoon. Do not overmix.

5.  Add the bananas, sour cream, zest and vanilla. Mix just to combine. Stir in nuts.

6. Bake 1 hour (40 minutes for small pans)