Super Moist Banana Bread

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream (for extra moisture)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. Mix the Wet Ingredients:

• In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the mashed bananas, vanilla extract, and sour cream. Mix until combined.

3. Combine the Dry Ingredients:

• In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon (if using).

4. Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
• Fold in the chopped walnuts or chocolate chips if desired.

5. Pour into Pan:

• Pour the batter into the prepared loaf pan, spreading it evenly.

6. Bake:

• Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• If the top starts to brown too quickly, cover the loaf with foil and continue baking.

7. Cool:

• Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips for Super Moist Banana Bread:

• Banana Ripeness: The riper the bananas, the better. Overripe bananas make the bread extra moist and flavorful.
• Sour Cream: This ingredient adds moisture and tenderness to the bread, making it richer.
• Storage: Store the bread in an airtight container at room temperature for up to 4-5 days. You can also freeze slices for up to 3 months.

Enjoy your super moist banana bread, perfect for breakfast, a snack, or dessert!