banana bread

I love banana bread.  All six of us love banana bread.  I made five mini loaves at Surfer Boy's house last weekend along with four dozen chocolate chip cookies.  SB wrapped presents, and I baked. It was quiet.  It was just us.

I decided to post my banana bread recipe because even though banana bread seems so easy to some, I have had my fair share of raw centers, dry bread, and over-cooked bottoms.  I have been making banana bread for years and years. I used to give it as gifts at my Christmas party for friends and to family on Christmas day.  I have discovered that the key to cooking it perfect is at 325 (low and slow), and a 1/2 cup sour cream to keep it moist and tender.  Hmm, can bread be tender?

Here is how I did it and the recipe follows: Of course I am missing one ingredient in this picture and that would be the vanilla.  I included said vanilla in pictures below.


Prepare pans and heat oven to 325.


Start by mixing flour, baking soda, baking powder and salt together.



Stir until combined.


Set aside flour mixture and in another bowl cream together butter and sugar with a mixer.


Add eggs, one at a time until combined.


Last egg, and mix

Once eggs are combined, add flour in stages, alternating 1/2 the flour and 1/2 the sour cream.  Mix each until combined.


Mix on medium low speed.


Add 1/2 the sour cream.  Mix the other 1/2 of the flour, and the last 1/2 of sour cream.


Once sugar and flour mixture are combined, it's time for the bananas.  Use very ripe bananas, a bit of lemon and vanilla.


Peel about 3 to 4 bananas and that should be about 1-1/2 cups.  Squeeze a little lemon, and add 1 teaspoon of vanilla.



Mash bananas with a fork or potato masher.


Add bananas to batter and mix to combine.


Fill each pan about 1/2 way



Bake for 35-45 minutes.  I usually check them at 30 minutes and bake in 5 minute increments after until toothpick or skewer is clean and tops are golden brown.



Slice and enjoy.




2 cups Flour

1 tsp baking soda

1 tsp baking power

1 tsp salt

1 cup sugar

1 stick butter

2 eggs

1/2 cup sour cream

1-1/2 c bananas (approx 3-4 bananas)

1 tablespoon lemon

1 tsp vanilla

Preheat oven to 325 and prepare pans with butter or non-stick spray. Mix flour, baking soda, baking power, and salt in a bowl and set aside.  Cream together with a mixer butter and sugar.  Add one egg at a time and mix until combined.  Add flour alternating 1/2 the flour with 1/2 the sour cream.  Add each flour/cream addition mixing until combined. Set aside the batter.  Peel 3-4 bananas, add a squeeze of lemon, vanilla, and mash.  Add bananas to batter and with mixer, mix until combined.  Fill each mini loaf pan 1/2 way and bake for 35-40 minutes checking on them after 30 minutes.  Let cool for 20-30 minutes and serve.  Yields 5 mini-loaves, and they freeze well.

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