Wednesday, September 28, 2011

The BEST Banana Bread

I've only posted this recipe once before- as Banana Monkey Muffins, but its just so delicious I had to post it again. And this may not be my last time. I cannot apologize. Also, I think you will thank me. My mom has always made this perfect, moist and delicious banana bread whenever we had brown bananas. Now I've taken to doing the same! Funny how we all turn into our mothers, isn't it? It's OK- I don't mind one bit! :) This recipe is delicious as muffins, bread or even cupcakes. OK, I lied. I have also posted it in my Peanut Butter Banana Cupcakes recipe. :) Oops. I'm sorry, but not really.

Another great thing about this recipe is its so quick and easy to make. Literally 5 minutes until its in the oven. It also doubles and freezes well. I had 5 very brown bananas so I made two loaves, intending to give one away, but somehow the other one ended up in the freezer for a later date. Oops. I really hope you get to make it soon!

The BEST Banana Bread
Makes 1 loaf or 12 muffins
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 cups flour
  • 1 cup mashed, very ripe bananas (about 3 medium bananas)
 Preheat oven to 350. Line a loaf pan with parchment paper. It may work better to lay 1 piece going one way and another piece going the other way, both overhanging the pan for easy removal. Spray with cooking spray.

Mix dry ingredients in a small bowl and set aside. In a large mixing bowl, cream butter and sugar until well combined and fluffy- about 2 minutes. Add eggs one at a time until incorporated. Add bananas, followed by sour cream until mixed. Slowly add flour mixture until batter is fully mixed. Use a spatula to fill prepared pan with batter and scrape bowl. Tap to settle. Bake for 60-75 minutes, until toothpick inserted in center comes out clean and top is golden brown. Cool in pan for several minutes, then remove by holding both sides of parchment paper and allow to cool fully in parchment paper on rack. Best served slightly warm with butter.


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