Janet’s Banana Bread Recipe
This is the best and super-moist Janet’s banana bread which is delicious and yet very low in sugar
Equipment
Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup (113g or 1 stick) unsalted butter, softened to room temperature
- ½ cup (100g) granulated white sugar
- 2 large eggs at room temperature
- ⅓ cup (80g) sour cream, at room temperature
- 1 cup mashed bananas about 3 medium very ripped bananas
- 1 teaspoon pure vanilla extract
- ½ cup (65g) roasted and chopped pecans
Instructions
- Preheat oven to 350° F, prepare the 9x 5inch loaf pan with non-stick spray or oil and flour. Set aside.
- In a medium bowl combine the flour, ground nutmeg, cinnamon, baking soda, baking powder and salt. Whisk together and set aside.
- In a small bowl, mash the bananas and set aside.
- In a large bowl with a hand mixer or stand mixer, cream the butter and sugar until light and fluffy for about 2 minutes. Add the eggs to the butter mixture one at a time and beat well after each addition.
- Add the mashed bananas, sour cream, and vanilla extract and mix well until combined. Add the flour mixture and mix at low speed until well incorporated. Do not overmix the batter.
- Fold in the toasted pecans. Pour the bread butter into the prepared pan and bake for about 45-50 minutes or until toothpick inserted into the center comes out clean and dry.
- Cool loaf in the pan for about 10 minutes then transfer to a wire rack to cool completely.
- Serve and enjoy.
Notes
Frozen bananas can be used for the recipe. Thaw them at room temperature and drain off any excess liquid before using so that the batter does not become watery.
Chocolate chips or other nuts can be used in place of the pecan.
The recipe can be used for banana muffins as well.
Nutrition
Serving: 1sliceCalories: 211kcal
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