a very moist banana bread recipe.
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tsp salt
3 large bananas, well mashed (~1 c)
1/2 cup (4 oz) sour cream
dash of cinnamon
Preheat oven to 350°. PAM spray a 9" loaf pan (or three mini-loaf pans. One for you, two for friends!)
Using a stand mixer, beat together butter and sugar on high until light and fluffy, about 5 minutes.
Add eggs one at a time, mixing in on low speed JUST until incorporated.
In a separate bowl, mix together flour, baking soda and salt.
Mix flour mixture into butter mixture on low speed.
Mix in mashed bananas and sour cream. Mix in any optional ingredients. (I like brandy and LOTS of cinnamon. One friend insists on chocolate chips in his banana bread.)
Pour into prepared pan(s), bake for 1 hour and 10 minutes (checking after an hour).
- For bite-sized pieces, use a medium cookie scoop (1.5 tbsp) and add batter to a greased mini muffin tin. This recipe will fill a tin and a half (36 bites). Bake for 25-27 minutes. These will have little muffin tops; if you want them even smaller, try using just a tablespoon of batter.
- For muffins, line 1-2 regular 12-muffin muffin pans with liners. I recommend going on the small side with these and only using 4 tbsp per muffin; when i did the usual 1/3 cup (5.3 tbsp scoop) the muffins overflowed and stuck to the rim of the pan and tore :( Plus, you get more than 12 muffins if you use 4 tbsp only :)
- Bake these at 350°F for roughly 30 minutes.
- You can substitute whole fat plain Greek yogurt for the sour cream.