Banana Bread
Ingredients
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nonstick cooking spray
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3 bananas
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⅓ cup sour cream
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1 teaspoon vanilla extract
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1 tablespoon lemon zest
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1¾ cups all-purpose flour
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1 teaspoon baking soda
Tools
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whisk
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measuring cups
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measuring spoons
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spatula
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liquid measuring cup
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loaf pan
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fork
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hand mixer
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June Oven
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3 large bowls
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Preferences
Prepare the loaf pan
Coat the loaf pan with nonstick cooking spray and set aside.
loaf pan
nonstick cooking spray
Mash the bananas
Peel the bananas, place them in a large bowl and mash with a fork or a potato masher until no large lumps remain. You should have about 1¼ cups.
3 bananas
large bowl
fork
liquid measuring cup
Add the sour cream and vanilla
Add the sour cream, vanilla and lemon zest to the bowl with the mashed bananas. Stir to combine.
⅓ cup sour cream
1 teaspoon vanilla extract
1 tablespoon lemon zest
measuring cups
measuring spoons
Whisk the dry ingredients
In another large bowl, whisk the flour, baking soda, baking powder and salt until combined.
whisk
large bowl
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Cream the butter and the sugar and add the eggs
Place the butter and the sugar in a large bowl or the bowl of the stand mixer fitted with the paddle attachment. With the mixer on medium speed, cream the butter and the sugar until light and fluffy, about 1 minute. Crack the eggs into the bowl one at a time, fully incorporating the first before adding the next. Scrape down the sides of the bowl.
¾ cup light brown sugar
6 tablespoons unsalted butter
2 large eggs
spatula
hand mixer
large bowl
Add the banana mixture
Add the banana mixture to the bowl. Mix on low speed until combined, then scrape down the sides of the bowl again.
Add the dry ingredients
Add the dry ingredients to the bowl of the stand mixer and mix on low speed until just combined. Don’t overmix.
Add the nuts
Add the nuts to the bowl and fold in with a spatula, until just combined. Do not overmix.
½ cup walnuts
Add the batter to the pan
Pour the batter into the prepared loaf pan and spread evenly with a spatula.
Bake the banana bread
Place the loaf pan on the bottom shelf of the June Oven. Bake 55 minutes, until a toothpick inserted in the center of the bread comes out clean. If necessary, follow onscreen instructions to continue cooking.
Cool the banana bread
Remove the banana bread from the June Oven. Allow the bread to cool at least 20 minutes in the pan. Remove the banana bread from the loaf pan, and let cool completely. Transfer the banana bread to a serving plate and cut the bread into 1”-thick slices.
