This bread is a family favorite. It is very moist, freezes well, and makes a great addition to school lunches with peanut butter spread on a slice.
Ingredients
- very ripe bananas: 4 piece (divided)
- white sugar: 1 cup
- butter, melted and cooled: 0.75 cup
- eggs: 2 piece
- sour cream: 0.33333 cup
- vanilla extract: 1 tsp
- all-purpose flour: 2 cups
- ½ teaspoons baking powder: 1 piece
- salt: 0.5 tsp
- walnuts: 0.5 cup (chopped, optional)
- white sugar: 2 tsp
- ground cinnamon: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
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Mash 2 bananas in a bowl with a fork. Place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. Beat in melted butter, eggs, sour cream, and vanilla extract until thoroughly combined.
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Whisk flour, baking powder, and salt together in a bowl and stir the flour mixture into banana-sugar mixture. Fold in mashed bananas and walnuts. Pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. Stir 2 teaspoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the top of the loaf.
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Bake in the preheated oven until bread is golden brown on top and set in the center, 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. Cool in the pan for 10 minutes before removing to finish cooling on a wire rack.
