In the world of baking, few treats are as beloved and comforting as a loaf of homemade banana bread. Janet’s Rich Banana Bread is a testament to this timeless classic, offering a decadent twist on a beloved recipe. With its moist texture, intense banana flavor, and a hint of sweetness, this banana bread will surely become a staple in your baking repertoire. Join us as we explore the story behind Janet’s Rich Banana Bread and uncover the secrets to its irresistible appeal.
Janet’s Rich Banana Bread
Equipment
- Mixing bowl
- Hand Mixer
- Loaf Pan
- Bowl for Mixing
- Wire Rack
Ingredients
- 1/2 cup butter melted
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup chopped walnuts
- 2 medium bananas sliced
Instructions
- Preheat the oven to 350°F. Grease and flour a 9 x 5-inch loaf pan, or use nonstick spray.
- Mix the flour, baking powder, baking soda, cinnamon, powdered nutmeg, and salt in a medium-sized bowl. Mix well and reserve.
- Mash the bananas in a small bowl and set it aside.
- Using a hand mixer or stand mixer, beat the butter and sugar in a large basin for approximately two minutes, or until the mixture is light and fluffy.
- One at a time, add the eggs to the butter mixture, beating thoroughly after each addition.
- Mix thoroughly until well blended after adding the sour cream, vanilla extract, and mashed bananas. Once the flour mixture is added, mix on low speed until thoroughly combined. Don’t whisk the batter too much.
- Add the toasted pecans and mix. When a toothpick inserted into the center comes out clean and dry, bake the bread butter in the preheated pan for 45 to 50 minutes.
- After allowing the loaf to cool in the pan for roughly ten minutes, move it to a wire rack to finish cooling. Serve and enjoy!
Notes
- You can use frozen bananas in this recipe.
- Before using, let them thaw at room temperature and remove any extra liquid to prevent the batter from becoming too thin.
- You can substitute different nuts or chocolate chips for the pecans.
- You can also use this recipe to make banana muffins.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 355kcal |
| Carbohydrates | 50g |
| Protein | 4g |
| Fat | 15g |
| Saturated Fat | 9g |
| Sodium | 432mg |
| Iron | 1.4mg |
| Calcium | 30mg |
| Vitamin A | 520IU |
| Potassium | 166mg |
How Long Does Banana Bread Need to Cool?
Allowing the loaf to cool for ten minutes facilitates its solidification and facilitates its removal from the pan. Take out of pan and let cool for a further ten minutes. Taking hold of the sling made of parchment paper, remove the loaf from the pan and set it on the cooling rack. Chill for an additional 10 minutes prior to slicing.
Why Is My Banana Bread so Dry?
When it comes making banana bread, moisture is everything, and the proportion of flour to banana is crucial. You will get dry bread if you use too much flour. Your bread will be very moist if you use too little. The way you measure the flour is truly the key to success.
