Banana Bread
a very moist banana bread recipe.
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 3 large bananas, well mashed (~1 c)
- 2 eggs
- 1/2 cup (4 oz) sour cream
- dash of cinnamon
Directions
- Preheat oven to 350°. PAM spray a 9” loaf pan (or three mini-loaf pans. One for you, two for friends!)
- Using a stand mixer, beat together butter and sugar on high until light and fluffy, about 5 minutes. Add eggs one at a time, mixing in on low speed JUST until incorporated.
- In a separate bowl, mix together flour, baking soda and salt. Mix flour mixture into butter mixture on low speed.
- Mix in mashed bananas and sour cream. Mix in any optional ingredients.
- Pour into prepared pan(s), bake for 1 hour and 10 minutes (checking after an hour).
Notes
- For bite-sized pieces, use a medium cookie scoop (1.5 tbsp) and add batter to a greased mini muffin tin. This recipe will fill a tin and a half (36 bites). Bake for 25-27 minutes. These will have little muffin tops; if you want them even smaller, try using just a tablespoon of batter.
- For muffins, line 1-2 regular 12-muffin muffin pans with liners. I recommend going on the small side with these and only using 4 tbsp per muffin; when I did the usual 1/3 cup (5.3 tbsp scoop) the muffins overflowed and stuck to the rim of the pan and tore :( Plus, you get more than 12 muffins if you use 4 tbsp only :) Bake these at 350°F for roughly 30 minutes.
- You can substitute whole fat plain Greek yogurt for the sour cream.
- (I like brandy and LOTS of cinnamon. One friend insists on chocolate chips in his banana bread.)