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Banana Bread

Everyone has a trusty recipe for banana bread, and this is ours. It’s not too sweet, and lemon zest adds a hint of spring freshness. Sour cream keeps it super moist and gives it a bit of tang, while brown sugar lends subtle caramel notes. We think it’s perfect with pecans or walnuts, but leave them out if you prefer. Because banana bread is dense it has a long baking time, so be sure to plan ahead for a bit of a wait--it's worth it. If it gets too dark, cover the top with foil to prevent over-browning. Should you have any leftovers, toast a slice in the June and spread salty butter over it for a breakfast treat.

Prep Time — 25 min
Cook Time — 55 min
Servings — 8
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Ingredients

nonstick cooking spray

3 bananas

⅓ cup sour cream

1 teaspoon vanilla extract

1 tablespoon lemon zest

1¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

6 tablespoons unsalted butter

¾ cup light brown sugar

2 large eggs

½ cup walnuts

Tools

whisk

measuring cups

measuring spoons

spatula

liquid measuring cup

loaf pan

fork

hand mixer

June Oven

3 large bowls

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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.

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June Oven makes cooking perfectly easy. Not only do we want your cooking experience to be easy, we want your buying experience to be hassle-free. If you order your June Oven on juneoven.com, you'll be covered by our one year limited warranty and 100-day no questions asked return policy.

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Food should be unpredictable. Cooking it shouldn’t be. That’s why if you order before September 2017, you’ll be covered by our full 2-year warranty, and 100-day no questions asked return policy.