Yes, me again with another quick bread. So simple to throw together and oh so good! If you haven't guessed it already by the title, I was again faced with more ripe bananas. In fact, 1/2 a dozen. I ended up using 2 in this recipe and another 3 in an upcoming post for Gluten-Free Chocolate Banana Cupcakes (be sure to stay tuned for that recipe too!).
The original recipe, as posted on the English Kitchen, called for sour cream. I went with Greek yogurt instead. Same consistency but with a healthy edge.
This loaf is very moist, rises up perfectly, and is phenomenal plain, with butter or even Nutella!
As I do with all banana breads, I also added nutmeg and cinnamon for added flavor. These spices really bring out the banana flavor and work wonderfully in this bread.
So let's get at it !
*altered source recipe Sour Cream Banana Loaf, The English Kitchen
WHAT YOU NEED
4 ounces butter at room temperature (1/2 cup)
7 ounces granulated sugar (1 cup)
1 tsp pure vanilla extract
2 large eggs, at room temperature
6 1/2 ounces plain flour (1 1/2 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 medium bananas, peeled and mashed
125ml of greek yogurt (or full fat sour cream) (1/2 cup)
PREHEAT oven to 350F
SPRAY 9x5" loaf pan with cooking spray
IN BOWL OF STAND MIXER, fitted with paddle attachment, cream butter and sugar MED speed for 3-5 minutes until light and fluffy
ADD in vanilla and 1 egg.
BLEND until combined and add remaining egg
IN SEPARATE BOWL, whisk together remaining dry ingredient
FOLD into wet ingredients until just combined
STIR IN bananas and yogurt
SPOON batter into prepared loaf pan and level the top
BAKE 55-60 minutes or until toothpick inserted in center comes out clean