Here is the thing about banana bread: as each recipe gets passed along someone adds a banana. And if they didn’t add a banana, they added more vanilla. Eventually there will be a banana bread recipe that is nothing but bananas and vanilla. I have never been offered a slice of homemade banana bread without the whisper of the baker’s banana bread secret, “The recipe called for 3 bananas, but I added 4.” Always said with a gleam in their eye. These banana bread baking rebels are everywhere.
And yes, *of course* I added an additional banana. It’s banana bread baking tradition! I’m not about to mess with it.
But more than just the ease of delivery, it’s this deal that’s responsible. Barring a pet monkey, a mere mortal can’t possibly expect to eat their way though the cubic yard of bananas this value pack gets you. So what’s a girl to do? Bake banana bread! What else is a girl to do? Give away loaf after loaf of it to her friends! Suddenly, I’m very popular.
This has been my go-to banana bread recipe for some time, mainly because I’m a sucker for sour cream in baked goods. This bread is dense, moist (seriously, what is a good synonym for moist?) and banana-ful. I urge you to give it a go. And I further urge you, no dare you, to add another banana.
Sour Cream Banana Bread
(adapted from Cooking Light)
1 cup sugar
1/4 cup butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas OR IS IT FOUR?)
1/4 cup milk
1/4 cup sour cream
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
Cooking spray for pan
Preheat oven to 350°.
Combine sugar and butter in a bowl; beat at medium speed of a mixer until pale yellow and fluffy. Add mashed banana, milk, sour cream, and egg; beat well.
Combine flour, baking soda, and salt in a separate bowl; whisk to blend. Add dry ingredients to creamed mixture – 1/2 then beat until combined, then the last half, beat until combined.
Spoon batter into loaf pan coated with cooking spray. Bake at 350° for 55-65 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes; remove from pan. Let cool completely.
(As you can see, I made a double batch. So. Many. Bananas.)