BANANA BREAD

There are thousands of banana bread recipes out there—this is the only one you'll ever need, I PROMISE!!! ESPECILLAY IF ITS MADE BY MY DAUGHTER ZOYA… “TRUE STORY!!!” So when I was making this last week, as a lot of you saw on my insta story my daughter helped me during the process. Since then, she has made it again, twice without my help…bravo👏🏻. AND its turned out better ❤️ ماءشااللة

What makes this recipe so good?For starters, use full-fat sour cream (don't even think about reaching for low-fat) instead of milk, which i find gives the banana bread a subtle tangy flavor and richer texture.Instead of adding two eggs (traditional in most banana breads), use one whole egg plus one egg yolk, which helps make the banana bread extraaa moist.

I know, we all hate the word *moist* but there’s just no other word that better describes this banana bread! It’s tough to even categorize this as “bread” because of how soft and creamy it is. Creamy is probably a weird way to describe banana bread but I’m running out of words here.

The “secret” to getting moist banana bread is to use melted butter and, in my case, also sour cream. Using melted butter just soaks up all the flour which gives you that delicious texture. The sour cream adds even MORE to the moisture while still providing structure.

Don’t forget about the banana! You have to add just enough to get that flavor but too much can turn your banana bread into banana pudding. Getting the perfect balance of flour, butter, fatty dairy and banana is the key to getting deliciously moist bread.

How many bananas do I need for this bread? Typically 3, unless your bananas are super small, in which case i recommend 4.

If your bananas aren't totally ripe—how do you get them to ripen faster?Place them in a brown paper bag on the counter to help speed up ripening.

There was much debate in the kitchen over what constitutes classic mix-ins. In the end, it came down to team nuts vs. team chocolate chips. So, like any true diplomat, we added both. That way, you've got the crunchiness of the walnuts/pecans and the meltiness of the chocolate going on. If you feel strongly either way, omit one and double the other. Or, skip them both.

Wrapped tightly in foil or plastic wrap, banana bread will last up to 5 days. You can freeze banana bread, too, and it will last up to 3 months in the freezer.

INGREDIENTS

2 cup. all-purpose flour

1 tsp. baking soda

1/2 tsp. kosher salt

1/2 cup (115 gms) unsalted butter, melted

1 cup granulated sugar

1 large egg plus 1 egg yolk

1/4 cup sour cream

1 tsp. vanilla extract

1/2 tsp nutmeg

2 tsp cinnamon

3 ripe bananas, mashed

1/2 cup semi-sweet chocolate chips

1/2 cup chopped toasted walnuts

DIRECTIONS

Preheat oven to 350º. Line a loaf pan with parchment paper and grease with cooking spray.

In a large bowl, whisk together flour, baking soda, and salt.

In another large bowl, mix together melted butter, sugar, egg and egg yolk, sour cream, and vanilla. Add mashed bananas and stir until combined. Gradually add dry ingredients to wet ingredients until just combined.

Fold in chocolate chips and walnuts and transfer to prepared loaf pan.

Bake until a toothpick comes out clean, about 1 hour. Let cool 10 minutes in pan, then turn out onto a cooling rack to cool completely.