June’s Banana Bread
At a Glance
- Prep
- 20 minutes
- Cook
- 1 hour
- Servings
- 1 loaf, about 12 slices
Categories
- Dessert
- American
- Easy
Dietary
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Tree Nuts
- Wheat.
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
From the CFiander Family Collection: June's Banana Bread – a moist delight with ripe bananas, cinnamon, and optional nuts.
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Ingredients
- 2 Cups of flour, all-purpose
- 1 teaspoon of sodium bicarbonate (baking soda)
- 1/4 Teaspoon of salt
- 1/2 Teaspoon of cinnamon, ground
- 1/2 Cup of butter, softened
- 3/4 Cup of brown sugar, packed
- 2 eggs, large
- 1/3 Cup of Sour Cream, or plain yogurt
- 2 Cups of banana(s), (4 large ripe) mashed
- 1 teaspoon of vanilla extract
- 3 cups of nuts, walnuts or pecans, chopped
Instructions
Preheat Preheat oven to 350F
Prepare pan Grease a 9x5 inch loaf pan, or coat with nonstick spray.
whisk Whisk flour, baking soda, salt, and cinnamon together in a bowl.
Cream Using a stand mixer, beat the butter and brown sugar until creamy.
Mix Add the eggs beating well. Add the yogurt, mashed bananas, and vanilla until combined.
Add dry ingredients Slowly add dry ingredients on low speed until no flour pockets remain; do not overmix.
Fold in nuts Fold in nuts, if applicable with a wooden spoon.
Pour Spoon the batter into the prepared baking pan.
Bake Bake for 60 mins.
