Nobody makes a better banana bread than my late Grandma Albertine. She never measured anything but her pastries were always yummy. My classic banana bread is a variation of my grandma’s favorite banana bread. It doesn’t taste the same but it brought back memories of nana Alby classic banana bread. RIP Nana!
1 1/2 cups all-purpose flour
One teaspoon of baking soda
1/2 teaspoon salt
One cup (packed) dark brown sugar
1/3 cup sour cream
1/4 cup unsalted butter, room temperature
Two large eggs
Two large bananas, mashed (about 1½ cups)
1/2 cup chocolate chips
1/2 cup raisins (soaked in hot water and drained).
Preheat the oven to 350°. Prepare one 8 1/2×4 1/2 loaf pan; spray with a nonstick spray and line the bottom with parchment paper, leaving generous flaps on the long sides—Whisk flour, baking soda, and salt in a medium bowl.
Use an electric mixer set to medium-high speed, and combine the brown sugar and the butter in a large bowl for about 4 minutes. The mixture should now be light and almost fluffy. Next, add eggs one at a time. Beat until incorporated. Ensure there is no unmixed batter on the sides of the bowl.
Reduce the mixer speed to low. Then add the flour mixture. Mix until just combined. Add mashed banana. Mix until incorporated. Fold in chocolate chips and raisins—scrape batter into prepared pan; smooth top.
Bake bread for 60-65 minutes, or until a tester you inserted into the center of the bread comes out dry. Next, transfer the pan from the oven to a wire rack and let the bread cool in the pan for 1 hour. Then, turn out the bread and allow it to cool completely before slicing.