This is the wettest banana bread I have ever tasted. It is also very easy to prepare!
This is my preferred banana bread recipe. I make the following changes: 1/2 cup brown sugar and 1/4 cup white sugar, 1 cup whole wheat flour and 1/2 cup white flour, 2 large bananas mashed, and a large handful each of walnuts and chocolate chips…Also I mixed the flour/salt/baking soda seperately first, aswell as beat the eggs and vanilla together before adding to the butter and sugar…I put it in a square cake pan and it’s done in less than an hour…The smell is amazing!
Great recipe as is. Modify to suit your own taste buds without fear, but always use sour cream (or yogurt or similar ingredient). Think it gives a moister flavor. I made the following changes the second time around: 1) Used room temp butter and creamed it with sugar. 2) Whipped egg slightly first for about 30-60sec. Didn’t want it too fluffy, but didn’t want it too dense. Mix well with the rest of wet ingred. except sour cream. 3) Used 1/2 teaspoon each baking soda and powder as suggested by others. 4) Added pinch (1/4-1/2 tsp of cinnamon and nutmeg to taste. 5) Used 1 cup of freshly toasted pecans, almonds, walnuts (or any other favorite combinations). Using freshly toasted nuts gives the bread a fuller flavour IMHO. Toast on skillet or toaster oven. Let cool. Then crush. Also added craisins. 6) Used 1 cup mashed bananas as suggested by others. I would reduce the sugar by 1/4 cup if the banana is really ripe and sweet, but that’s personal preference. I find that baking this recipe using glass baking pan gives it a crunchier crust. Reduce temp by 25degF if using glass instead of aluminum. To the poster that complained it was too salty, always use sea salt (medium coarseness) instead of ionized table salt for baking and cooking. 1/2 tsp is a LOT of salt if using regular table salt, but is about right when using coarse sea salt. And if you’re using salted butter, then adjust salt accordingly or eliminate.
½ cup butter, melted
1 cup white sugar
2 large eggs eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream
½ cup chopped walnuts
2 medium (7″ to 7-7/8″ long)s medium bananas, sliced
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.Step 2
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.Step 3
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
217.6 calories; protein 3.2g 6% DV; carbohydrates 27.4g 9% DV; fat 11.1g 17% DV; cholesterol 44.4mg 15% DV; sodium 218.9mg 9% DV.