I’ve been searching for a tasty banana bread for years. I usually make the recipe from Betty Crocker book and its always horrible. This one I had to try, and it turns out its really tasty. I like any of the breads after they have been sitting around for a while, but this cake comes out pretty moist. This one came from Huffington Post and is said to be the only banana bread recipe you’ll ever need.
I decided to make banana bread with Amy D came over and said Lindsey, bananas don’t belong in the freezer. I said you’re right its time to make bread! It was so hard to peel the frozen bananas I thought my fingers were gonna fall of. I mashed the bananas in the blender and added all the other liquids then added it to the flour mixture, but here is the way they say but it works both ways!
- 2 large eggs
- 1/2 cup oil or butter (melted) (I used butter)
- ¼ cup Greek yogurt or sour cream ( I used sour cream because our yogurt was expired)
- 1 cup granulated sugar
- 1 tbsp vanilla bean paste or extract ( I used extract)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- Preheat oven to 350F (180 C). In a large bowl combine the eggs, oil, buttermilk or yogurt, sugars, vanilla, and whisk to combine. Add the flour, baking powder, baking soda, salt, and stir to just incorporate; be careful not to over-mix. Stir in bananas
- Pour batter into prepared pan and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean. If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F in last 15 minutes of cooking
- Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling