I have tasted many banana bread recipes. Two I have always looked forward to eating are both family recipes.
The bad news? Mid-morning when I wanted to make a batch, both recipes were unavailable.
The good news? I whipped up something new and am LOVING it!!
This recipe makes bread so moist and delicious, that I now make banana bread this way every single time I have the chance.
Butter is always great spread on top a warm fresh piece of banana bread. After the first slice of this bread I didn't even use butter. It was fabulous without it! This is a very moist recipe that is very tasty...mmm...mmm...good!
1 heaping cup mashed, very ripe bananas (about 3 bananas)
1 cup white sugar
1/4 cup melted butter
1/2 cup fat free, low fat or regular sour cream
2 eggs, well beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon cinnamon
tiny dash of salt
Optional - nuts, raisins, chocolate, etc
-In a large bowl, mix together well the bananas, sugar, butter, sour cream, eggs and vanilla.
-In a different bowl, mix together the flour, baking powder, baking soda cinnamon, and salt.
-Next add the dry mix to the banana mix, stirring until just combined. Don’t over stir.
-If using optional ingredients, stir them in now. I usually do 1/2-3/4 cup well chopped walnuts.
-Bake in a greased and floured 9 x 5 inch metal loaf pan at 325 degrees for 1 to 1 1/4 hours or until a tester comes out clean. Cool for five minutes before removing from pan. I have also used a 4.5 x 8.5 inch glass loaf pan. This takes 1 hr 25 min.
I "love" adding nuts:)