Banana Bread 2

I had six bananas on the counter that were becoming more and more spotted, which meant they became more and more perfect for banana bread. My husband noticed (of course it’s food related, right?) and mentioned he’d like to eat some banana bread for breakfast in the morning. I didn’t go grocery shopping like I should have, and then it rained the rest of the day so I didn’t want to go to the store, plus the kids were with me…excuses, excuses! 😉 I told him that I would find a new recipe that didn’t require buttermilk for times such as this. (I didn’t even have lemons or white vinegar on hand to make a buttermilk substitute.)

Verdict: This banana bread is moist, light and full of banana flavor – duh, right? I like this type of recipe that doesn’t add spices that mask the flavor of the banana. I did add toasted walnuts to mine because I like the crunch and texture it gives to the finished loaf. Also, I doubled the recipe because I had so many bananas, plus the container of sour cream had the perfect amount left for it.  Mine took about 50 minutes to bake using the convention setting on my oven. Whenever the smell of what is baking becomes really noticeable is when I start to check it. Thanks for reading, enjoy!

**You know what I’m loving? Measuring in grams! What a difference – it’s so much easier and there are no fractions! Alton Brown mentioned that very perk and I was immediately intrigued. My favorite website to convert cups into ounces or grams is here, and I don’t even bother with measuring cups anymore.**

Banana Bread – adapted from Eat Yourself Skinny!
  • 1/2 cup (1 stick) light butter, softened 
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup light sour cream (I used full fat)
  • 1 cup mashed bananas (about 2 bananas)
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
Directions – 
Preheat oven to 350 degrees F.  In a stand mixer, or hand held, mix together softened butter and sugar until well combined.  Then add in eggs and mix well.  Next add in vanilla, sour cream and mashed bananas then, while the mixer is on, slowly add the flour, baking soda and salt and mix slowly until completely combined, scraping the sides and the bottom.
Meanwhile, grease your pan(s) and lightly flour so that your bread won’t stick.  If using one 9×5 loaf pan, bake bread for about one hour.

3 thoughts on “Banana Bread 2

  1. Pingback: Blueberry Banana Bread | Mom Makes…

  2. Pingback: Brown Sugar Banana Bread | Mom-Makes...

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