I don’t want to embarrass myself by admitting how much banana bread I have made (and devoured) in the past two months. I’m going to blame it on my pregnancy… I guess the baby likes banana bread! I have tried a lot of recipes out there in search of the perfect bread and this is the one I can’t get enough of. It doesn’t hurt that it is ridiculously easy to make. I have single-handedly inhaled an entire loaf, I personally find it dangerous to have it or the ingredients even in my home. I love to make this when we have guests in town and they can help share in the consumption.
3 or 4 Bananas (usually depends on how many I have)
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
3/4 teaspoons salt
1 cup of brown sugar
1/3 cup sour cream or whole milk greek yogurt
1/4 cup unsalted butter, room temperature
1/2 teaspoon vanilla extract
Preheat oven to 350. Butter a loaf pan.
Combine flour, baking soda and salt in a bowl. Using an electric mixer beat together brown sugar, sour cream and butter in large bowl for roughly 4 minutes. Add the vanilla extract and the eggs (one at a time), beating until combined.
Reduce speed and add in flour mixture, mixing until just combined. Add the bananas and mix until just combined. Put batter into pan and smooth the top.
Bake the bread until a toothpick inserted comes out clean, about 60-65 minutes. Transfer to a wire rack and let bread cool completely.