Ingredients
For the Banana Bread (Yields 2 Loaves)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- Zest of 1 whole lemon
- 1 1/2 cups mashed ripe bananas (~4-5 bananas)
- 1/4 cup sour cream
- 1 cup chopped walnuts (optional)
For the Honey Ricotta Spread (Optional)
- 1/2 cup ricotta cheese
- 2 tablespoons honey
Prepare the Pans and Ingredients
Preheat the oven to 350F. Grease and flour two 9×5 inch loaf pans.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
In a small bowl, use a fork to mash the ripe bananas and set them aside.
Combine the Wet Ingredients
In a large bowl, combine the granulated sugar and the lemon zest. Use your fingers to rub the zest into the sugar.
This releases the oils from the zest and infuses the sugar with lemon flavor.
Add the softened butter to the sugar mixture. Using a wooden spoon or a stiff spatula, cream the butter and sugar together until they are smooth.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and the mashed bananas.
The mixture might look a bit curdled at this stage, which is normal.
Mix and Bake the Bread
Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream. Start and end with the dry ingredients.
Be careful not to overmix the batter.
If you’re using them, gently fold in the chopped walnuts.
Pour the batter evenly into the two prepared loaf pans. Bake for ~45-55 minutes, or until a toothpick inserted into the center of each loaf comes out with a few moist crumbs clinging to it.
Let the loaves cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.
Make the Honey Ricotta Spread (Optional)
While the bread cools, whisk together the ricotta and honey in a small bowl until smooth. Serve it alongside slices of the banana bread.
Moist Banana Bread with Lemon and Sour Cream
Ingredients
For the Banana Bread (Yields 2 Loaves)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 cup unsalted butter 2 sticks, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- Zest of 1 whole lemon
- 1 1/2 cups mashed ripe bananas ~4-5 bananas
- 1/4 cup sour cream
- 1 cup chopped walnuts optional
For the Honey Ricotta Spread (Optional)
- 1/2 cup ricotta cheese
- 2 tablespoons honey
Instructions
- Preheat oven to 350F. Grease and flour two 9×5 inch loaf pans.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
- Mash bananas in a separate bowl.
- Combine sugar and lemon zest in large bowl, rubbing together to release oils.
- Mix softened butter into sugar mixture until smooth.
- Beat in eggs one at a time, then stir in vanilla and mashed bananas.
- Add dry ingredients in three parts, alternating with sour cream, starting and ending with dry ingredients.
- Fold in walnuts if using.
- Divide batter between prepared pans.
- Bake 45-55 minutes until toothpick comes out with few moist crumbs.
- Cool in pans 10 minutes, then remove to wire rack to cool completely.
- For spread: Whisk ricotta and honey until smooth.
