Yummy Banana Bread

Submitted by polly salama

"This is the best banana bread I have ever had!! It is so moist, I believe it is due to the over ripe bananas and the sour cream. You must try it!!!"

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Serves: 6

ingredients

• 118.29 ml butter, at room temperature
• 236.59 ml sugar
• 2 eggs
• 354.88 ml all-purpose flour (unbleached)
• 29.58 ml honey
• 4.92 ml salt
• 4.92 ml baking soda
• 118.29 ml sour cream
• 236.59 ml very ripe banana (the riper the better, I wait until the entire peel is very dark brown)
• 4.92 ml vanilla extract
• 118.29 ml chopped walnuts (optional) or 118.29 ml chopped pecans (optional)

directions

1. Preheat oven to 350°F.
2. With an electric mixer, cream the butter and sugar until light and fluffy, next add the eggs; beat thoroughly.
3. Add the honey and mix well.
4. Sift in the dry ingredients.
5. Blend well.
6. Add sour cream, bananas and vanilla; again blend well.
7. At this time if you are adding nuts add them and mix them thoroughly.
8. You can bake this as muffins, mini breads or a bread, it's up to you.
9. Adjust the baking time to the choice you make.
10. For a bread bake one hour or until a toothpick comes out of the center and its clean.

Reviews

[Millereg]

Great recipe, polly. On my next batch though, I'm going to add more banana and a smidgen of banana extract for a little more distinct banana flavour. I made them as muffins and they were done after about 45 minutes. I took about 1/2 of them, along with a stick of butter, to work and left them by the coffee maker. They were gone within an hour.

 

[najwa]

Mmmmmmm ... I made muffins (complete recipe: 18), baked them for 25 minutes ... I also added banana extract ... thanks, this one is a keeper!!

 

[HeatherFeather]

This bread recipe is excellent! It was indeed very, very moist and has a wonderful flavor. I used really, really over-ripe bananas and I added 1/2 tsp. banana extract. If you make the loaf rather than muffins, allow the bread to cool a bit in the pan first - it smelled so good that I just couldn't wait for it to cool. When I tried to take the still warm loaf out of the pan, it split in half because it is so tender. We dug in anyway - and is was delicious! A real keeper.

 

[Mike B.]

This is by far the best banna bread we have had. It is very easy to make. It browns up very nicely when cooked. Tryed it first in a loaf and the very next day we made another batch in mini muffins for the kids lunches.....Yummy is right !! UPDATE: A hint for Banana Bread lovers such as myself. I was recently over at my sisters house and while getting Ice cubes for a drink I saw Whole frozen Bananas in her freezer. This is a great idea when you only have one or two bananas left. Throw them in the freezer ( with peel on ) , collecting them until you get around to making the bread. No more waste of bananas in our house. We made a batch yesterday from the frozen ones and it was equally as good as using fresh bananas.

 

[Recipewrestler]

Moist! No, dripping moist! Wonderful flavor, texture. Baked up nicely as a loaf of bread. I used a little more banana and pecans. I think I'll toast the pecans before I add them next time. Great recipe, Polly!