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Directions:
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon (if using). Set aside.
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Mash the ripe bananas in a separate bowl and add them to the butter mixture, mixing until well combined.
Add the sour cream or yogurt and continue to stir until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
If using, fold in the chopped walnuts or chocolate chips.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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