I know, I know: I posted a recipe for banana bread about two months ago. But I subscribe to the belief that one can never have too many banana bread recipes in one’s arsenal.
The great thing about banana bread is that all you really need is a bunch of old, mushy bananas. I like mine made with some buttermilk, sour cream or yogurt — but like with most things, I’m not picky. Then all you need are your “staples” and from there, it’s up to you. Toss in spices — cinnamon, cardamom, cloves — or goodies like nuts, chocolate chips or dried fruit. Oats, whole wheat flour, candied ginger — the sky’s the limit.
I’ve found that you can make banana bread moist and deliciously decadent without using a cup of butter or oil. Bananas themselves provide a lot of moisture and sweetness in baked goods, and small amounts of acidic fats like yogurt and sour cream add tenderness without a lot of guilt.
This Plain Jane version of banana bread is nothing fancy — no coconut, no toasted nuts, no hunks of dark chocolate — but it’s delicious. Like many banana bread recipes, it’s the result of a bunch of black and mushy bananas that had to go and some ingredients lingering in my fridge that I needed to use up. In my experience, sour cream makes a mean banana bread, and in this case, you only need a 1/4 cup to create a tender and delicious loaf.
Feel free to make this banana bread your own — add chopped dark chocolate, or toasted walnuts, or poppy seeds. At the very least, this recipe might inspire you to whip out your own favorite banana bread recipe. You can never have too many.
Pretty Plain Banana Bread
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup light brown sugar
1/4 cup unsalted butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup full-fat sour cream
1 teaspoon vanilla extract
Preheat the oven to 350F. Spray a 9″ x 5″ loaf pan with non-stick spray.
Combine the flours, cinnamon, baking soda and salt in a medium bowl, mixing well to combine.
Combine the sugars and butter in a large bowl. Beat at medium speed for 1-2 minutes, until the mixture is well combined, light and fluffy. Add the eggs one at a time, beating well after each addition. Add the bananas, sour cream and vanilla and beat until the mixture is blended. Add the flour mixture and mix on low just until the flour disappears into the batter.
Scrape the batter into the prepared pan and bake in the center of the oven for 50 minute to 1 hour, until a toothpick inserted into the center of the loaf comes out clean. Cool the loaf in the pan on a rack for 10 minutes, then turn the loaf out onto a wire rack to cool completely.
Yield: A 9″ x 5″ loaf
I’m a big believer that you can never have enough banana bread!
Too many banana bread recipes? No. Such. Thing. π
I just made banana muffins last night… it must be going around. Looks yummy!!
That’s so funny — when I saw this post, I thought to myself, “oh, good, there are other crazy people out there who have 10 different banana bread recipes!” Nice to know that I’m not alone π
http://confessionsoftart.blogspot.com
amanda – Agreed!
culinography – I know — anyone who says otherwise is crrrrazy.
Irene – Seeing as I could eat an entire loaf by myself, it’s good to have a couple recipes on hand ;).
I love banana bread! Mmmm…looks great!
I love banana bread and I trust your recipe so I am definitely going to make it. Yours looks so moist.
I was just thinking about how banana bread sounded good!
Well now I have to make it after reading this post.
My old email was on that last comment. I need to change it over.
stacielk – Me too…and if I bake some, it doesn’t last long…
Cynthia – It was definitely moist — surprisingly so, given that there’s only 1/4 cup sour cream and 1/4 cup butter. Those bananas add a lot!
Emiline – Banana bread *always* sounds good :).
love banana bread a lot, and i agree one can never get enough of it. Its so yummy!
Banana bread is the best thing a person can make from a batch of “dead” bananas. I but them specifically to go bad so I can make banana bread π
I haven’t made banana bread in a very long time, but now I want some!!
I like the plain banana breads sometimes because I can spread my favorites and have all the flavors come together! Nice recipe!
Mona – I actually am getting in the mood for another batch…
Bellini Valli – Haha, me too!
Deborah – You definitely should make some.
Tartelette – Exactly! Almond cashew butter…nutella…mmm….
This looks absolutely delicious! I am a firm believer in banana bread recipes. I always have lots of bananas or plantains around that I need to use up. Great recipe!
i just saw this and the realization that i just posted nearly an identical recipe on my blog made me strangely uncomfortable…
anyway – i just made yet another one yesterday with lemon zest and walnuts!
but i am not posting it…
“one can never have too many banana bread recipes in oneβs arsenal”
This is sooo true :)!!
Just tried your recipe and added a handful of chopped cherries.
I have to say it was delicious :)!!
This reminds me of lunch accept, lunch sucked
This is making me hungry.