Name: Banana Bread
Cook time: 20 minutes
Total time: 1 hour and 10 minutes
Yield: Makes 1 (9- by 5-inch) loaf (about 12 servings)
Ingredients: 1 2/3 cups all-purpose flour, plus additional flour for dusting pan; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup mashed ripe banana (about 2 large or 3 medium bananas); 3 tablespoons sour cream; 1 teaspoon pure vanilla extract; 8 tablespoons (1 stick) unsalted butter, at room temperature, plus additional butter for greasing pan; 1 cup sugar; 1 large egg, at room temperature; 1 cup nuts, such as walnuts, pecans, macadamia nuts, or hazelnuts, toasted and coarsely chopped, or 3/4 cup semisweet or bittersweet chocolate chips or mini chocolate chips*; *If you want to use a combination of both nuts and chocolate, use up to 1 cup total.; Equipment: 1 (9- by 5- by 3-inch) loaf pan; stand mixer fitted with paddle attachment; 1 to 2 wire cooling racks

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Banana BreadPhoto by Lara Ferroni

Cookbook author and baking authority Flo Braker created this recipe exclusively for Epicurious. The basic recipe is moist and full of pure banana flavor, but if you'd like to dress it up, Braker recommends adding up to a cup of toasted nuts. She's partial to hazelnuts, but walnuts, pecans, and macadamia nuts are other popular choices. If you prefer chocolate, you can add ¾ cup semisweet chocolate chips or mini chocolate chips. If you can't decide, try adding up to 1 cup total of a combination of nuts and chocolate.

Recipe notes

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Recipe notes

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