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.
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!
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…
- 1/2 cup butter, softened
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 2 tablespoons 1% milk
- 1/4 cup sour cream
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 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.
- 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.
- 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.
- Let bread cool in the pan for approx 10 minutes, then turn out onto a rack and cool completely.