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Banana Bread

Ariana
The only banana bread recipe you'll ever need! Moist, fool-proof, and easy to switch up with different additions. This recipe yields two large loaves of banana bread; one for eating, and an extra for freezing, or to share with loved ones.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 2 Loaves

Equipment

  • 2 9" x 5" Loaf Pans

Ingredients
  

  • 4-6 Ripe Bananas
  • 4 Eggs
  • 1 Cup Neutral Oil
  • 1/4 Cup Sour Cream
  • 2 tsp Lemon Juice
  • 1 tsp Vanilla
  • 4 Cups White Flour
  • 2 Cups White Sugar
  • 1 Tbsp Baking Powder
  • 1 Tbsp Baking Soda
  • 1/2 tsp Salt
  • 1 1/2 Cups Fresh Cranberries (can swap chocolate chips, nuts, or baking gumdrops)

Instructions
 

  • Preheat the oven to 350℉. Mash the bananas in a large mixing bowl.
  • Add the eggs, oil, sour cream, lemon juice and vanilla to the mashed bananas. Whisk well until combined.
  • In a separate large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk well until combined.
  • Add the dry ingredients to the wet. Whisk until just combined.
  • Add the cranberries to the batter. Fold in, taking care not to over mix.
  • Pour the batter into two greased or parchment lined 9" x 5" loaf pans.
  • Bake at 350° for 75- 90 minutes, until a toothpick inserted in the centre comes our clean.
Keyword banana bread, quick bread