I have been baking banana bread for a really long time. Switching back and forth between my mother's Betty Crocker recipe to random recipes found online through scouring blogs and recipe apps. They either came out too dry, too sweet or too browned... until this one. I wrote this recipe down in my little recipe notebook years ago and titled it 'my favorite b bread.' This page is now stained with melted butter, sugar and who knows what else.
It's a mixture of a few different recipes that I've used over the years, and what I came to realize was that the magic ingredient here was sour cream and a mix of white and brown sugars to create the loveliest moist loaf.
This morning I slept in, watched Home Alone (my boyfriend and I's favorite Christmas tradition) and went to eat brunch at our favorite neighborhood spot St. John's Bar & Eatery. After enjoying a fluffy biscuit topped with two fried eggs, chorizo, wild arugula, piperade, cotija and sriracha aioli (go eat this asap if you're in Seattle), I came home to a nicely cooled loaf of banana bread asking to have it's photo taken. It's chilly and drizzly out which makes it the perfect indoor weather for sipping on french press coffee and reading, or planning on what you can knit with the leftovers of two skeins of 100% Peruvian wool.
1/2 cup melted butter
1/4 cup white sugar
1/4 cup light brown sugar
1 T vanilla
1 1/2 cups white flour
1 t baking soda
1/2 t salt
1/2 cup sour cream (I use lowfat)
2 overly ripe bananas mashed (about 1 cup)
- Mix together butter and sugars, add egg and vanilla and mix until smooth.
- Mix together flour, baking soda and salt and then add to wet mix. Gently mix until combined, will be rather thick. Fold in your sour cream and mashed up bananas.
- Add in additional yums like walnuts or chocolate chips or go crazy and pour 1/2 batter into your greased loaf pan, add a layer of cinnamon sugar, swirl with a knife and then add rest of batter for a delicious cinnamon swirl banana bread. For this particular loaf I stuck in some walnuts in the top to add a bit of crunch but not ruin the yummy perfect moist texture of the loaf. I have been known to mix dark cocoa powder with 1/2 of the mix and then make a chocolate swirl banana bread. Add blueberries, raspberries or blackberries for a fruit infused banana bread. The possibilities are rather endless. Let me know if you create a unique variation of this bread.
Pour batter into greased loaf pan and bake in preheated 350F oven for 45 minutes or until a toothpick comes out clean. Let sit for about 5/10 minutes and then gently shake loaf side to side to loosen loaf and pop out onto rack or cool.