Leftover bananas? Instead of letting perfectly good and ripe bananas go to waste, turn them into a delicious banana bread to enjoy as a simple breakfast or as an indulgent dessert. This recipe is great to enjoy as is or mix in nuts, chocolate chips, or seasonal fresh fruit to make your own.
Simple Banana bread
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the loaf pan
¾ cup sugar
2 large eggs, beaten
1 ½ cups unbleached all-purpose flour or Paleo Flour
2 ¼ tsp. double-acting baking powder
1 tsp. kosher salt
1 ¼ cup ripe bananas, mashed
¼ cup sour cream or Buttermilk
2 tsp. Sonoma Syrup Co. Organic Pure Vanilla Bean Extract "Crush"
½ cup toasted chopped walnuts or pecans
Preheat oven to 350 degrees. Butter a 9x5x3 inch loaf pan.
In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate.
In a medium bowl, whisk together flour, baking powder, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla and lemon extracts; mix to combine. Fold in nuts and pour into prepared pan
Bake until a toothpick or bamboo skewer inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool before slicing.