Bread and rolls

Made with nonstick spray for greasing, mashed bananas and sour cream. 1h 35m, 8 servings, 11 ingredients.

Recipe by cooking.nytimes.com

Prep

15 min

Cook

1h 5m

Total

1h 35m

Makes

8 servings

Ingredients

• Nonstick spray, for greasing
• 2 large eggs
• 1 ¾ cups mashed bananas (about 4 medium ripe bananas)
• ½ cup/115 grams unsalted butter (1 stick), melted and slightly cooled
• ¾ cup/165 grams light brown sugar, packed
• 1 teaspoon vanilla extract
• ¼ cup/57 grams sour cream
• 2 cups/256 grams all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt (such as Diamond Kosher)
• ½ teaspoon ground cinnamon

Instructions

Method by cooking.nytimes.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Heat the oven to 350 degrees. Grease an 8- or 9-inch loaf pan with nonstick spray and line the bottom with parchment paper.
2. In a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth (a few lumps of banana are OK). Stir in the sour cream.
3. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
4. Add the dry ingredients to the wet ingredients and mix just until the flour is fully incorporated, making sure to scrape the bottom of the bowl.
5. Transfer the batter to the prepared pan, smoothing the surface into an even layer with a spatula, and bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean.
6. Cool for 20 minutes in the pan. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Peel off the parchment paper before slicing. Serve warm or at room temperature. Banana bread will keep for up to 3 days, covered, at room temperature.