Way back in 2011, I posted a recipe for banana bread. Since then, I’ve modified the recipe a bit to include another indulgence, dark chocolate, or cacao nibs. I’m reposting the updated recipe here along with a quick show-and-tell video outlining how to put everything together and bake it. The video was first posted on Fine Cooking Magazine’s IG account a couple of months back. Here it is again in case you didn’t see it.
To be completely honest, I’ve asked myself if the world really needs another banana bread recipe at this time. The answer that came to me, without hesitation, was YES since banana bread falls into one of those feel-good, comfort food categories…and we still need a lot more of that right now, don’t you think?
Easy Banana Bread
- 6-3/4 oz. all-purpose flour, about 1-1/2 cups
- 1 cup granulated sugar
- 1/3 cup finely chopped dark chocolate or cacao nibs (optional)
- 2 tsp. baking soda
- 1 tsp. kosher salt
- ½ cup neutral oil such as grapeseed or safflower
- ½ cup sour cream
- 2 large eggs
- 2 tsp. pure vanilla extract
- 2 large very ripe bananas, peeled and mashed
Position a rack in the center of the oven and heat to 350°F.
In a large bowl, whisk together the flour, sugar, chocolate, if using, baking soda, and salt. In a medium bowl, whisk together the oil, sour cream, eggs, and vanilla. Fold the bananas into the mixture with a silicone spatula until just combined. Fold the wet ingredients into the dry until the mixture is well combined. Transfer to an 8-1/2 x 4-1/2 loaf pan and bake until the top is golden brown, and a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
Hope you enjoy the recipe and the video. As always, I’d love to hear from you.
