Banana Bread.
I wish I had a dollar for every Banana Bread Recipe there was in recipe land, and I wish I had another dollar for how many are eaten on a yearly basis. I’d be mega rich. 🙂 I have never met a single soul who doesn’t love this mildly, sweet and moist bread with a slight crunchy outer crust. If you don’t like Banana Bread, then I’m sorry I don’t think we can be friends. 😀 I have been using this recipe for several years and it has a surprise ingredient that I think is the key!
The Perfect Banana Bread Recipe
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I have something funny to tell you. My sweet Mama just got a brand new refrigerator. I went over and helped her clean out the old one and also help her rearrange the fridge foods in the new one when it was delivered. By the way, if you ever want to know how or why you do certain things on a personal level in your own kitchen, go to your mother’s house. LOL I realized we kept the same items in the same exact place in our kitchens. Anyway, my hubby was there helping, too.
He was handing me items to put back into the new fridge’s freezer. He picked up this large ziplock bag full of basically black frozen bananas. To the normal eye, this would appear like something which needed to have been discarded ages ago. He acted like it nauseated him just to be handling the bad. LOL (Picture a grown man holding a bag out at the corner by his two fingers – away from him.)
He asked…”I assume this needs to be thrown away?” To which me and my Mama yelled, almost instinctively and at the same time, “Noooooo.” He looked at us both like we had lost our minds. Mama informed him, “it’s for banana bread. You never throw away old bananas.”
About that time it occurred to him why I also had a large bag of black bananas in my own freezer. Like mother, like daughter, right?
Do you save and freeze your old bananas? I have a little trick for you to get new bananas to that “perfect for Banana Bread” stage.
- 1 2/3 cups all-purpose flour, plus additional flour for dusting pan
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe banana (about 2 large or 3 medium bananas)
- 4 Tablespoons sour cream
- 1 teaspoon pure vanilla extract
- 8 tablespoons (1 stick) unsalted butter, at room temperature, plus additional butter for greasing pan
- 1 cup sugar
- 1/4 tsp ground cardamon
- 1 large egg, at room temperature
- 1/3 cup chopped nuts such as pistachios or walnuts
- Preheat to the oven to 350°F. and make sure your oven rack is in the center. Generously butter the bottom and sides of (1) 9"x 5" loaf pan and dust with flour. Shake out the excess flour.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt and cardamon. Set aside.
- In a large bowl, combine the banana, sour cream, and vanilla and stir to combine.
- Using a mixer in a smaller bowl, beat the butter and sugar on medium until light and fluffy, about 3 minutes. Add the egg and beat on medium until completely incorporated, about 1 minute. Add the egg and sugar mixture to the banana mixture and beat for about 30 seconds. Begin adding the flour mixture in 2 separate batches, stirring completely to incorporated between each batch. Finally, add the nuts (*if desired) and mix well to incorporate. Transfer the batter to the loaf pan and smooth the top.
- Bake for 40-45 mins or until a wooden toothpick inserted in the center of the loaf emerges clean. When you gently press the center of the loaf with a fingertip it should spring back without leaving an impression. Transfer the baked load to a wire rack and allow to cool for 10 to 15 minutes.
- Icing: Optional
- 1 cup sour cream
- 2 cups powdered sugar
- 1-2 teaspoons pure vanilla
- Mix all ingredients together and drizzle over cooled bread.
- Make sure your nuts are chopped small enough so that they will remain throughout the bread and not sink to the bottom.
So did the spot the mystery ingredient?
Yep, sour cream. I think that adding dairy to the recipe helps the bread retain moistness. You could
also use mascarpone but sour cream is cheaper and I generally have it on hand, like frozen black
bananas in my freezer. LOL
Oh, and how can you get fresh-from-the-grocery-store bananas ready for your banana bread?
Simple – place them on a baking sheet in a 250 degree oven for about 15-20 minutes.
Perfect, overly ripe, sweet luscious bananas in minutes!
Do you love Banana Bread? I would love to hear your secret for your
perfect Banana Bread. Tell me below…
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Speaking of perfect…did you catch how I get Perfectly Fluffy Pancakes every time?
And while you’re baking, try out my Perfect Apple Cake Recipe, too.
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Susan says
Enjoy you and your blogs.
View CommentTracey A says
Your recipes always look so good! I know I have made some in the past and have never been disappointed!! Thank you!!
View Commentmichele says
thanks for the new banana bread recipe…can’t wait to try it …cardamom? that’s different!
View CommentCheryl says
Do you freeze your banana with or without the peel? This recipe sounds delish … can’t wait to try it!
View CommentBarb says
With the peel. I think it prevents the inside from becoming too freezer burnt. 🙂 Hope you like it. ~Barb
View CommentChristina Straw says
I freeze my bananas and everyone else in the house comes along and throws them away. They never ask. Just throws them out. I have been telling telling them for year that I freeze the ripe bananas to make banana nut bread. They act like just because I had a stroke five years ago that I am crazy. Nice toknothat others share my craziness
View CommentChristina Straw says
I always freeze my ripe bananas too. My problem is everyone else throws them away. I have told them that t frozen bananas are to make banana nut bread. They think that since I had a stroke five years ago that I am going crazy. Nice to know that someone else shares my craziness.
View CommentLinda Treichel says
Can’t wait to try your banana bread. Always trying new recipes, just haven’t find a good one yet.
View CommentMARY-ANN (FROM CANADA!) says
Thanks, Barb, for the Banana Bread recipe. I just took out my bananas from the freezer and I will bake in the morning! Your recipes are so good!
It’s nice that you are going to have a new flower bed! Good luck! I love to have the cut flowers from my garden!
Blessings!
View CommentPattie @ Olla-Podrida says
Saw this today and knew I would have to try it, especially considering that I bought a bunch of bananas earlier in the week and haven’t eaten a one. Thanks, this looks delicious!
View CommentPatty Morris says
I can’t wait to try this banana bread. I love banana bread.
View CommentLauren says
Well since MY freezer is full of black bananas, I had to click on your link and see your recipe. I thought the secret ingredient was cardamom! I’ve never put that in banana bread but I HAVE used sour cream (and also subbed FF greek yogurt for the sour cream). Either way, it looks yummy and I’ll be giving it a try! Too funny about cleaning out your moms fridge!
View CommentSophie says
Oooooooh, this looks SO good! And such gorgeous pictures! Putting this recipe on my to do list for this week !
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