Buying bananas is stressful. Luckily, there’s banana bread.
Let me explain.
I will occasionally crave a banana for breakfast, sometimes two days in a row. After that, I’m pretty much done with bananas for a while. Which is problematic when bananas come in bunches of like, 5. The remaining bananas will sit forlornly on the counter, hoping that their day will come, but usually they’re out of luck. Their sadness manifests in brown spots, which only makes it more unlikely that they’ll be chosen over a piece of toast.
That’s where this banana bread comes in. This recipe is perfect for giving those brown bananas their day in the sun. And best of all, the browner the bananas, the better! This moist bread showcases the banana, perfectly blended with the warm flavors of cinnamon, nutmeg and cloves. It’s a delicious breakfast, dessert, or snack, and needs just 10 minutes of prep time!
Quick and easy banana bread that is perfect for using up those brown bananas!
- 1/2 cup butter – room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/2 cup sour cream
- 3 medium bananas, mashed
- 1/2 cup chopped walnuts (optional)
- Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan.
- In a large bowl, cream together the softened butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves, stir into the butter mixture until smooth. Finally, fold in the sour cream, bananas, and walnuts (if using). Spread evenly into the prepared pan.
- Bake at 350 degrees for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.