photo by Lara Ferroni
yield
Makes 1 (9- by 5-inch) loaf (about 12 servings)
active time
20 minutes
total time
1 hour and 10 minutes
Cookbook author and baking authority Flo Braker created this recipe exclusively for Epicurious. The basic recipe is moist and full of pure banana flavor, but if you'd like to dress it up, Braker recommends adding up to a cup of toasted nuts. She's partial to hazelnuts, but walnuts, pecans, and macadamia nuts are other popular choices. If you prefer chocolate, you can add 3/4 cup semisweet chocolate chips or mini chocolate chips. If you can't decide, try adding up to 1 cup total of a combination of nuts and chocolate.
For more on baking the best banana bread, including tips from Braker, see Classic Recipes: Banana Bread.
Ingredients
- 1 cup nuts, such as walnuts, pecans, macadamia nuts, or hazelnuts, toasted and coarsely chopped, or 3/4 cup semisweet or bittersweet chocolate chips or mini chocolate chips*
Preparation
Position a rack in the lower third of the oven and preheat to 350°F. Butter the bottom and sides of 1 (9- by 5- by 3-inch) loaf pan and dust with flour.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In a medium bowl, combine the banana, sour cream, and vanilla and stir to combine.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until light and fluffy, about 3 minutes. Add the egg and beat on medium until completely incorporated, about 1 minute. Add the banana mixture and beat for about 30 seconds. Add the flour mixture in 2 batches, and stir on low until just incorporated, about 30 seconds total. Add the nuts or chocolate chips, if desired, and use a rubber spatula to fold them into the batter.
Spoon the batter into the prepared pan and smooth the top. Bake until a wooden toothpick inserted in the center of the loaf emerges clean and when you press gently in the center of the loaf, it springs back without leaving an impression, 45 to 50 minutes. Transfer to a wire rack to let cool for 10 to 15 minutes then gently tap the pan on the countertop to help release the loaf. Place a second rack or a large plate on top of the loaf, invert, and then carefully remove the pan. Use the original rack to invert the loaf again so that it's right side up then let cool completely before cutting and serving. DO AHEAD: Banana bread can be baked ahead, cooled completely, and kept, wrapped in plastic wrap, up to 2 days, or frozen, wrapped in plastic wrap and foil, up to 3 months.
my notes
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