This is everyone’s sweet bread
Anyone can make banana bread, and everyone should! It’s easy and delicious, and the “best-est” way to use bananas that become a little too . . . “mature.”
Dealing with over ripe bananas
I am the queen of overbuying bananas. I purchase four planning to have one a day, but by the fourth day the remaining banana is just too ripe for me. Problem: what to do with just one over-ripe banana? Solution: freeze it! Just throw the unpeeled banana into the freezer.
Once I have at least three frozen bananas, I’ve got the makin’s for banana bread.
Using frozen bananas to make banana bread
(Note: Yukky part ahead.) When you thaw out a frozen banana, the fruit has essentially turned to a liquid. (More yuk ahead)
I just snip off the end of the peel and squeeze the liquified banana into a measuring cup (“Erp”).
From experience I found that it takes between two and three bananas to produce one cup of “puree” (also known as yuk), so plan accordingly. Despite the Yuk Factor, an already liquefied banana eliminates the need to mash it for bread. So there’s that…
How to make banana bread
Everything else is straightforward. Just cream the butter and sugar together, add bananas and sour cream, then eggs. Mix together the dry ingredients before adding to the banana mixture.
The batter is then put into pans.
The original recipe called for either a 9 x 13 pan or two 7 x 3 loaf pans. I have always used the loaf pans, but the 9 x 13 option is a bit intriguing. I’m thinking it might produce a higher proportion of crust per piece (more on the significance of this later.)
The recipe also said the pans should be greased and floured. That’s a good option, but I prefer to line the pan with parchment paper. Not only cleaner, it’s much simpler for removing the loaf from the pan after cooking – just lift it out, tugging the paper! Easy peasy!
The crust is the best!
The truly outstanding feature of this bread is the crust. I don’t know if it’s the sour cream or what, but the delicate crust on the top of every loaf is divine. It has a creamy-chewy-crunchy texture unlike any bread I’ve ever had, drawing rave reviews from everyone who tries it.
So, get to it. Start saving your ripe (yukky) bananas today!
- 1 cup mashed bananas
- 1 cup sour cream
- ¼ cup butter
- 1 1/3 cups white sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- Preheat oven to 350F. Grease and flour one 9×13 inch pan, or two 7×3 inch loaf pans. (or line with parchment paper)
- Combine banana and sour cream. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
- Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
And if you want to see a really unique twist on banana bread, check out this Easy Broccoli Banana Bread. What a great way to get some broccoli in your kids!
And if you catch your bananas BEFORE they are over ripe, you can make some Frozen Banana Pops, a favorite for kids of all ages!