"Buttery and moist banana bread, rich with sour cream, and spiced with cinnamon, nutmeg and cardamom"
Soft Banana Bread
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Prep time: 5mins
Cook time: 55mins
Serves or Makes: 1 loaf
Recipe Card
ingredients
- 1 1/2 cups over-ripe bananas (about 3 large bananas), mashed
- 1/2 cup sour cream
- 6 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
Method
Step 1
Preheat the oven to 350°F. Line an 8-inch loaf pan with a piece of parchment paper so that the paper hangs over two sides, and spray with non-stick spray.
Step 2
In a large bowl, whisk together bananas, sour cream, melted butter, sugars, vanilla and eggs until smooth.
Step 3
In a medium bowl, sift together the flour, baking soda, salt and spices. Add the dry ingredients into the wet, and whisk just until moistened. If adding chocolate chips or chopped nuts, fold them in now.
Step 4
Spread the batter into the prepared pan. Bake on the center rack for about 55 minutes, until the top is cracked and a cake tester or sharp knife comes out clean or with moist crumbs clinging to it.
Step 5
Cool in the pan for 10 minutes, then lift the bread out by the paper and set on a wire rack to cool completely before slicing. Store leftovers in an airtight container for up to three days.