This recipe produces loaves (and muffins!) that are perfectly fluffy, soft and full of banana flavour.

Banana bread recipe light and fluffy. Web step 2 in a large bowl, whisk flour, granulated sugar, salt, and cinnamon until combined. Chop the nuts, place into a bowl and set aside. Light and tender, moist but never dense.

Step 3 add warm milk mixture, egg, bananas, and vanilla and mix with a wooden spoon to. Mash the bananas in a small bowl and set aside. I love chopped dark chocolate and pecans, but you could also add some unsweetened coconut too.

Butter adds flavor, moisture, and overall richness to the bread. Mix in the vanilla, sour cream, and bananas. Add the flour last and mix.

Preheat you oven to 175 ° c or 350 ° f and grease a 9×5 inch loaf pan with butter or oil. The eggs hold everything together and add moisture. Bake in the oven for 60 minutes of until a toothpick.

Web grease bottom of 9x5 loaf pan. Web preheat oven to 350°f. You want that moisture in your banana bread.

Don’t forget to top it with some turbinado sugar before baking for a little crunchy texture. Mash the bananas in a separate large bowl until even and runny in texture. You probably follow the best banana bread recipe, but how do you make it fluffy?