I've made 4 different banana bread recipes in the last 2 months, and I've eaten a lot of this stuff over the years so trust me on that title up there. This recipe has convinced me that not baking with sour cream should be a crime. I found this recipe on Allrecipes and halved it with a few other small changes, but the full credit goes to Esther Nelson the submitter. Seriously I need to hug this woman.
Best Damn Banana Bread
½ cup butter (could probably sub some with applesauce)
1 cup brown sugar
¼ cup white sugar
2 eggs
4 large very ripe bananas, mashed
1 (8 ounce) container sour cream (I used reduced fat)
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground clove
½ teaspoon salt
1 ½ teaspoons baking soda
1 tsp baking powder
2 ¼ cups all-purpose flour (white or wheat)
¾ cup chopped walnuts (optional)
Preheat Oven to 350F for muffins or 300F for loaves
In large bowl cream butter and sugars then add in eggs, vanilla, bananas, sour cream and spices. Mix well.
In seperate bowl combine flour, baking soda and powder, salt, and nuts.
Add dry to wet a little at a time stirring by hand until just combined, don't overstir.
Fill greased and floured pans (2) 7"x3" loaves or (2) 12 cup muffin. Sprinkle with left over nuts if you want to show off.
For muffins bake at 350F for about 20 minutes until toothpick comes out pretty clean and tops spring back slightly when touched. Let sit in pan for a minute or two before turning out.
For loaf bake at 300F for 1 hour or until toothpick comes out pretty clean. Put the loaf, pan and all directly into your freezer for 20 minutes. This is optional, I think the recipe makes for a pretty moist product all by itself as the muffins without the freezer step came out just as moist as the loaf. I store this in the fridge because I'm wierd, but I promise it doesn't get hard or slimy so you can go ahead and be weird with me.
This mix doesn't have a whole lot of rise, but at the same time it is still very springy and tender and airy. Oh yeah, try not to eat it until at least the next day, I was blown away by how much the flavor improved in the fridge overnight.
Best Damn Banana Bread
½ cup butter (could probably sub some with applesauce)
1 cup brown sugar
¼ cup white sugar
2 eggs
4 large very ripe bananas, mashed
1 (8 ounce) container sour cream (I used reduced fat)
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground clove
½ teaspoon salt
1 ½ teaspoons baking soda
1 tsp baking powder
2 ¼ cups all-purpose flour (white or wheat)
¾ cup chopped walnuts (optional)
Preheat Oven to 350F for muffins or 300F for loaves
In large bowl cream butter and sugars then add in eggs, vanilla, bananas, sour cream and spices. Mix well.
In seperate bowl combine flour, baking soda and powder, salt, and nuts.
Add dry to wet a little at a time stirring by hand until just combined, don't overstir.
Fill greased and floured pans (2) 7"x3" loaves or (2) 12 cup muffin. Sprinkle with left over nuts if you want to show off.
For muffins bake at 350F for about 20 minutes until toothpick comes out pretty clean and tops spring back slightly when touched. Let sit in pan for a minute or two before turning out.
For loaf bake at 300F for 1 hour or until toothpick comes out pretty clean. Put the loaf, pan and all directly into your freezer for 20 minutes. This is optional, I think the recipe makes for a pretty moist product all by itself as the muffins without the freezer step came out just as moist as the loaf. I store this in the fridge because I'm wierd, but I promise it doesn't get hard or slimy so you can go ahead and be weird with me.
This mix doesn't have a whole lot of rise, but at the same time it is still very springy and tender and airy. Oh yeah, try not to eat it until at least the next day, I was blown away by how much the flavor improved in the fridge overnight.
1 comment:
this sounds pretty tasty!
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