Mixer Bible Banana Bread
A nicely shaped banana bread made with butter and sour cream.
Servings 12
Ingredients
- 2 cups SIFTED all-purpose flour 240 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon optional
- 1 cup granulated sugar 200 grams
- ½ cup 114 grams butter, softened
- 1 teaspoon vanilla extract or vanilla beat paste
- 2 large eggs at room temperature
- 2 large ripe medium bananas mashed (8 oz/230 grams)
- ½ buttermilk
- 1 cup walnut pieces
Instructions
- Preheat the oven 350°F Grease and flour a 9x5 inch loaf pan.
- Whisk or sift together the flour, baking powder, baking soda, salt and cinnamon. Make sure all the ingredients are very thoroughly mixed at this point because the batter is thick.
- Combine the sugar and butter in the bowl of a stand mixer and beat until creamy. Scrape sides of bowl and add the eggs one at a time, beating just until blended.
- Add the vanilla and the bananas and stir well, then add the flour mixture and the buttermilk alternately, mixing until blended.
- Stir in the walnuts.
- Transfer batter to loaf pan and bake for about 60 to 75 minutes (test it after 60) or until a toothpick inserted in the center comes out clean.
- Let cool on a rack for 10 minutes.Loosen edges with a knife and let cool for another 30 minutes, then invert from pan and let cool completely.
Notes
I use a Pyrex loaf pan for this and the bake time is almost always 75 minutes. Time may vary depending on type of loaf pan. I also like to line the loaf pan with a strip of parchment.