Use really ripe bananas for the best flavor in your banana bread; the darker the better. My preferred method is to place peeled, ripe bananas in a freezer bag and freeze them. The night before baking, I'll transfer the frozen bananas to the refrigerator.
All-purpose flour, 1 1/2 cups
one tablespoon of baking soda
1 teaspoon of salt
1/2 cup chopped, toasted pecan halves
very ripe bananas in a cup
1 tablespoon of Vanilla extract purified
A half-cup of sour cream
Unsalted butter, 8 tablespoons, at room temperature
Granulated sugar, 1/2 cup
12 cups of brown sugar that has been packed
two large eggs
Set a rack in the lower-middle position in the oven. Set the oven to 350 degrees. An 84-inch loaf pan should be greased and lined with parchment paper.
Mix the flour, baking soda, salt, and pecans in a small basin. Mash the bananas in a different bowl. Mix in the sour cream and vanilla after adding them.
Cream the butter and sugar for two to three minutes in the bowl of a stand mixer with a paddle attachment. As you continue mixing on medium, add the eggs. Add the flour mixture and blend on low speed just until combined. Mix on low speed while adding the banana mixture until incorporated fully. After scraping the bowl's sides, continue combining the batter with a spatula until it is thoroughly incorporated.
When the top is dark brown and a wooden skewer or toothpick put in the center of the cake comes out clean, pour the batter into the prepared pan and bake for 45 to 55 minutes.
After 20 minutes, place the pan on a wire rack to cool. Lift the loaves out of the pan with the aid of the parchment sling, remove the paper, and let the bread cool completely on the wire rack.
This banana bread is rich and flavorful, consistently moist, and packed with bananas. It's also the best.