Banana Bread

Ingredients

Dry:

• 1½ cups (190g) all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon cinnamon powder
• 1 teaspoon ginger powder
• ¼ teaspoon cardamom powder
• ¼ teaspoon nutmeg

Wet:

• 2 large ripe bananas (mashed – about ¾ cup)
• ½ cup (100g) granulated sugar
• ¼ cup (50g) brown sugar, packed
• ¼ cup vegetable oil
• 1 large egg, room temp
• 1 tablespoon sour cream
• 1 tsp vanilla extract

Optional:

• ⅓ cup chopped walnuts or pecans

Instructions

1. Preheat oven to 350°F. Line loaf pan with parchment paper.

2. Mash bananas thoroughly in a large bowl.

3. Add wet ingredients – whisk in both sugars, oil, egg, sour cream, and vanilla until smooth.

4. Combine dry  ingredients in a separate bowl, whisk flour, baking soda, salt, and spices.

5. Mix gently by pouring dry into wet, fold with a spatula just until no streaks remain. Do not overmix. Fold in nuts if using.

6. Bake for 45–50 min or until internal baking temp is 202^o F.

7. Cool in pan for 10 min, then transfer to a wire rack.

Notes:

• Extra moist trick: Brush warm loaf with 1 tbsp melted butter right after baking.
• Under-ripe bananas? Bake unpeeled at 300°F for 15–20 min until skins blacken, then cool and mash.
• Store wrapped at room temp for 3 days, or refrigerate up to 1 week.