Description
Indulge in this exceptionally tender, moist banana bread that strikes the perfect balance between density and fluffiness. By incorporating sour cream and high-quality oat flour, this recipe transforms overripe bananas into a deeply caramelized, sweet treat. It is a foolproof, effortless bake that stays soft for days, making it the ultimate comfort food for breakfast or a midday snack.
Ingredients
3 large overripe bananas, mashed
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup finely ground oat flour
1 teaspoon baking soda
1/2 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the mashed bananas, sour cream, and vanilla extract.
In a separate bowl, whisk together the all-purpose flour, oat flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients until just combined; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your bananas are heavily spotted or black for the best natural sweetness. For added texture, you may fold in 1/2 cup of chopped walnuts or pecans. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American