Moist Banana Bread

 

This super moist banana bread is extremely soft and tasty, hands down the finest banana bread creation! The fresh banana bread is simple to make, can be prepared by hand in a single dish, and keeps very delicious.

 

1.5 cups ripe bananas

1/2 cup unsalted butter melted

1/2 cup light brown sugar

1/2 cup granulated sugar

1/2 cup sour cream

2 large eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 tablespoon cornstarch

1.5 cups all-purpose flour spooned and leveled

 

Heat the oven to 350°F this is critical! Even though your oven beeps and says it's warmed after 5 minutes, you should allow it at least 20 minutes to heat. Mash bananas with a fork in a large mixing dish until broken. If you don't break up any large bits of banana, you'll end up with enormous chunks of banana in your bread, which can cause it to bake strangely.

 

Stir in the melted butter, brown sugar, and granulated sugar just until mixed.

Stir in the eggs, sour cream, and vanilla extract until well mixed. When combined, stir in the baking soda, baking powder, and cinnamon.

 

Finally, toss in the flour, cornstarch, and salt till just mixed. If you mix this for any longer than normal the flour to vanish, it'll become thick and chewy. Do not over-blend!

 

Prepare a 9-inch metal loaf pan with cooking spray. 2/3 full I can normally fill heavier batters almost all of the way, leaving about 1/2′′ at the top to prevent it from rising over. Although "normal" loaf pans vary in size, you may finish up with a bit of excess batter. The remaining batter may be spooned into muffin pans and baked.

 

Cook for 60 minutes at 350°F on the bottom or center rack of your oven. Following 45 minutes, lightly cover the top of the loaf with foil to keep it from burning. Arrange your loaf at the bottom or middle of the oven during baking. If you put this too close to the top, the top will brown faster than the interior will.

 

While it's still in the oven, insert a toothpick or skewer into the middle to check for doneness. It's ready if it comes out clean or with only a fragment or two.

 

Enable banana bread to sit in the pan for approximately an hour after baking to permit it to firm and chill. If you're not going to eat it immediately, wrap it with foil and let it cool fully before placing it in a plastic container. Covering it in plastic too quickly traps the steam and may cause your bread to become soggy.