This has been our most favorite recipe right now. I have baked banana bread over the years and have found it to be too dry, get stuck in the pan, or turned too brown. Maybe, my technique was all wrong…..I don’t know. We would make pumpkin muffins and bread consistently with no problems but banana…..no such luck……until now.
We have made multiple batches of this over the last few weeks and I keep them in the freezer. I usually pull them out for breakfast and it disappears quickly. It is so yummy.
I have found that I prefer to use smaller bread pans. I found some at a discount store this past year and thought they would be good for baking loaves for presents for people so I picked them up. They work perfect for banana bread. I also make sure to let the loaves cool down completely before trying to get them out of the pan. If I do it before, the bread sticks. I tried this recipe in muffin pans, and I was not happy with the results—so I am sticking to mini loaf pans:)
When our bananas start to go bad, we put them in the freezer. Take them out that morning and they will thaw quickly. The tops should pull off and then you can “squish” them into your mixing bowl!
- 4 very ripe bananas
- 2 T sour cream
- 1/2 cup coconut oil
- 2 eggs
- 1 cup sugar
- 1 teaspoon maple flavoring
Mix the above with a wire whisk until thoroughly mixed, then add the following:
- 1 2/3 cup flour –I use white whole wheat
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
Mix that with the whisk until well combined and then add your nuts.
I use 1 cup walnuts chopped
350 degrees for about 40 minutes. Check with a toothpick to see if it is done.
I think it tastes better being frozen and then eating, as the banana flavor really seems to come out more. My husband thinks it is delicious fresh. Either way, it is good. When you have some bananas that are starting to get bad–pop them in your freezer to make this yummy bread.
Have a blessed day !
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