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
Prepping the Ingredients and Pans
Set your oven temperature to 350 degrees. Spray and flour two loaf pans measuring 9×5 inches.
In a bowl that is medium in size, combine flour, baking powder, baking soda, and salt with a whisk.
Using a fork, mash up the bananas in a small bowl, then set aside.
Wet vs. Dry Ingredients
In a large mixing bowl, add sugar to lemon zest, then using your fingers, rub together to mix the two ingredients thoroughly. This action helps to release oils from the zest, thus giving the sugar a lemon flavor.
To the mixture created in the previous step, add room temperature butter and, using a stiff spatula or a wooden spoon, cream together until mixture is smooth.
Add eggs one at a time, mixing thoroughly after each addition; after adding all the eggs, add the vanilla extract and bananas — mixture may appear curdled, this is normal.
Completing Bread Preparation and Baking
Alternately, in small increments by threes, pour dry ingredients into the wet, followed by sour cream. To start and end the mixing sequence, use dry ingredients.
Do not over mix batter.
If nuts are being used, gently fold them into the batter.
Using even amounts, distribute mixture evenly between both loaf pans; bake for 45 to 55 minutes or until a toothpick inserted in the centre of both loaves has a few moist crumbs.
After allowing both loaves to cool for 10 minutes in the loaf pans, remove from pans and transfer loaves onto wire rack to finish cooling completely.
Optional Honey Ricotta Spread — while your banana loaves are cooling, whisk together ricotta cheese and honey until smooth; serve with banana loaf slices.
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.
