This sh*t is bananas, B-A-N-A-N-A-S
This sh*t is bananas, B-A-N-A-N-A-S!
I don’t know about you, but when I was younger the only way that anyone knew how to spell Bananas was by singing Hollaback Girl by Gwen Stefani, so I thought it would only be proper to start this blog post with those lyrics.
Who ever invented Banana Bread should win a Nobel Prize for Baking because it is absolutely delicious. As you may have seen, I appreciate Banana Bread in all different forms, especially chocolate. Today, we are going to take some time to appreciate banana bread in its most basic form. Even though it’s basic, that does’t mean we shouldn’t make it taste the best it possibly can!
This banana bread will not let you down. You can make a regular loaf or banana muffins and you can add in chocolate chip or nuts if you’d like. Either way, which ever way you decide to make this, I promise you that when it comes out, it will be perfectly moist and you won’t want to put it down!
Along with this recipe, we decided to try and make our first ever video on how to make the banana bread. If you like to watch that, the full length video is up now on our Facebook Page.
- 1/2 c unsalted butter (1 stick)
- 1/2 c granulated sugar
- 1/2 c light brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/2 c all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 c sour cream
- 3-4 ripe bananas
This recipe will make either: 1 9×5 loaf, 12 jumbo muffins or 24 normal muffins.
- Preheat the over to 350°F.
- Place butter in a small-medium sized bowl and microwave until melted completely.
- Whenever I am microwaving butter I like to cut it into smaller slices so it melts quicker.
- Whisk granulated and brown sugar in with the melted butter.
- Add eggs to the mixture, one at a time, making sure to completely mix in the first egg before adding the second. Add in vanilla.
- In a separate bowl, mix together flour, baking soda and salt. Mix well.
- Mix the dry ingredients into the butter/egg mixture till just combined.
- In another bowl, mash bananas together. Fold in the sour cream.
- Mix the banana mixture into the rest of the ingredients.
- If you would like to mix any add-ins to the batter, then do so now. I would recommend adding no more than 1 cup of nuts, chocolate chips, etc. into the batter.
- Pour the batter into a greased 9×5 loaf pan (or scoop into lined cupcake pan).
- Bake for 60 minutes, checking and rotating halfway through. Remove from oven when you can pull a tooth pick out with minimal batter sticking to it.
- Like with the other banana bread recipe, I like to slightly under cook the bread so that it stays softer longer. Also, it will continue to cook slightly as it cools in the pan.
- Allow the bread to cool in the pan (loaf or muffin) on a wire rack for 5-10 minutes.
- After that time has elapsed, remove the bread from the pan and allow it cool completely on the rack.
I’m so upset because as I’m writing this I’m staring at the empty spot on the counter where the banana bread used to be (we ate it all in 2 days). But that just means that I have to make more!
Test Kitchen: Opinions and Changes
I originally found this recipe on The Baker Chick and I would have to agree with her that it is the best banana bread ever. I love how versatile the recipe is; allowing you to add in whatever goodies you like and making it in whatever form you’d like (loaf, muffin).
I didn’t make any changes to her recipe, but her version is actually an adaptation of another recipe (she changes the sugar, vanilla and banana quantities). One variation is that she recommends cooking the bread throughly, while I do not, but that is essentially up to preference.
I hope you enjoy this recipe and get a chance to check out the full video on our Facebook page. Like I said, it was our first attempt so it’s not perfect, but we will work on it. Let us know what you think about the recipe and the video, and if you have any comments/suggestions feel free to leave them below!