This recipe may not be a family recipe yet, if ever, it is my go to for banana bread. I have made a few substitutes at times and this recipe has never failed me. Below is my banana bread recipe and I've added a some tips at the end. Hope you enjoy!
Rich Banana Bread
Makes 1 loaf or 24 muffins
1/2 cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts (optional)
2 medium bananas
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 loaf pan.
2. In a large bowl, stir together melted butter and sugar. Add the eggs and vanilla, mix well. Combine flour, baking soda, and salt, stir into the butter mixture until smooth. finally, fold in the sour cream, walnuts, and bananas. Spread evenly into the prepared pan.
3. Bake at 350 degrees F (175 C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
- I have substituted heavy cream and Greek yogurt for the sour cream.
- I have used half all-purpose flour and half whole wheat flour.
- Bake in muffin tins for 15-20 minutes (15 for gas oven).
- The loaf and muffins freeze well.
- You may want to lower the oven temperature slightly (I'm going to try 25 degrees) for a gas oven.
- Let sit for 1 day in an air tight container before serving.