I do not want to share this recipe. Even if I'm honest to goodness cooked not less than 6 loaves of this in the past 3 weeks, it did not seem blog-worthy. Not because it is not fabulous (it really is), but because it seemed a bit too boring and honestly I do not think anyone needs another recipe for banana bread.
But- every time I did, I sliced shared with friends and family who all started writing to ask me the recipe. After sending 2 or 3 times, I decided that I'd blog anyway, even if none of you want another recipe for banana bread. ;)
This recipe is easy as possible, a bowl, and out perfect every time. It is the wettest, tasty, melt in mouth with banana bread and I love it all. So much so that I can not have him in the house because I am addicted. I usually make 2 or 3 rolls at a time as it is the perfect gift for new parents, (I brought a cake to my friend who just had a baby a few weeks ago,) just the thing to offer its customers, and have you ever had a sundae of banana bread? (It is far too good.)
- 1 stick butter, melted
- ½ cup white sugar [sucrebrun
- ½ cup
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream or Greek yogurt *
- 3 ripe bananas, mashed (I usually use medium large)
- Preheat oven to 350F. Grease or spray a 9-inch loaf pan, set aside.
- In a large bowl, whisk together the melted butter, and sugars. Add eggs one and a time and vanilla and whisk until smooth.
- Sprinkle the flour, baking soda and salt in the butter mixture and stir to mix until just combined. Add bananas and sour cream.
- Pour batter into prepared pan and bake 60 minutes or until crust is golden brown and a toothpick inserted in center comes out clean. Cool slightly before serving.
Recipe adapted :. All revenue