Breakfast Banana Bread

Wednesday, November 19, 2014 3 0

I have a confession: I do not like baking banana bread. I love eating banana bread, in fact it is maybe my favourite muffin-like baked good. But I’ve never liked baking it – and that is because I would always make it too dry, too wet, too sweet, or not banana-y enough. I’ve probably baked a dozen banana bread recipes (and they’re always titled “the BEST banana bread!”), each time hoping that I’d find the one.

Banana Bread

Miraculously, I created the one this weekend – my perfect recipe for breakfast banana bread that is moist (J gave it his moistness seal of approval), not to sweet to eat for breakfast, and perfectly banana-y straight out of the oven.

Needless to say, I’m filing this recipe away as a ‘keeper’. Hurray for delicious banana bread!

Banana Bread

You know what’s not worth celebrating? The fact that I’ve just turned 29 and when I visited the optometrist last week, he recommended I get reading glasses. WHAT?! I’m getting old, guys…

Banana Bread

 

Breakfast Banana Bread
Yields 1
A not-too-sweet banana bread that you can feel good about eating for breakfast.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1/2 cup butter, softened
  2. 1/4 cup dark brown sugar
  3. 1/4 cup granulated sugar
  4. 2 eggs
  5. 1 teaspoon vanilla extract
  6. 3 ripe bananas, mashed
  7. 2 tablespoons 1% milk
  8. 1/4 cup sour cream
  9. 1 and 3/4 cups all-purpose flour
  10. 1 teaspoon baking powder
  11. 1 teaspoon baking soda
  12. 1/2 teaspoon cinnamon
Instructions
  1. In a large bowl, cream the butter and sugars together. Add in the eggs and beat until combined. Stir in vanilla, mashed bananas, milk, and sour cream.
  2. In a separate bowl, sift together the flour, baking powder, baking soda, and cinnamon. Add the dry ingredients to the wet and stir until just combined.
  3. Pour batter into a greased loaf pan and bake for 1 hour to 1 hour 10 minutes at 350 degrees until toothpick inserted in the center comes out clean.
  4. Let bread cool in the pan for approx 10 minutes, then turn out onto a rack and cool completely.
Adapted from Laura in the Kitchen
the lovely kitchen http://www.thelovelykitchen.org/

3 comments

3 Comments
  • Places to visit in Gurgaon
    January 2, 2015

    Hi, Really great effort. Everyone must read this article. Thanks for sharing.

  • Violet
    January 14, 2015

    I’ve made a several banana bread recipes and this one actually IS the best one I’ve made so far. I think it’s the sour cream. Two thumbs up!

    • thelovely
      January 15, 2015

      Thanks Violet! I think the sour cream adds some extra moistness to the bread – I agree, it’s a staple recipe for me now!

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