Mmmm, mmm, mmm. Do I have the most delicious banana bread recipe for you!! It was shared with me by another preschool mom years ago and it’s the only recipe I’ve used since. She makes hers with gluten-free flours, but it works really well with all-purpose flour, too. I attribute the moist melt in your mouth texture to the sour cream in the recipe, but it never hurts to underbake it just a tad. The original recipe also calls for shortening, which turns out great, but I use butter because it’s more readily available in my kitchen. The key to the deliciousness, however, is the brown sugar – I’m sure of it. Never have you tasted such a delicious, moist banana bread. So grab those over-ripe bananas and start mixin’!!
Brown Sugar Banana Bread
3/4 C. butter, softened
1-2 teaspoons vanilla
2 C. brown sugar
3 eggs, beaten
1/3 C. light sour cream
3 C. flour
1 1/2 teaspoons bkaing soda
4 very ripe (brown) bananas, mashed
1/2-1 C. chopped walnuts (or other nuts)
Cream the butter and sugar. Add the eggs and vanilla. Combine the dry ingredients and stir into the wet mixture. Fold in mashed bananas and nuts. Divide between two large loaf pans (or fill muffin cups). Bake at 350 degrees for 40-60 minutes, or until a toothpick comes out clean when stuck in the center. (I pull my bread out early because I like it a little gooey in the very center.) This recipe makes great muffins, too. I freeze the muffins, which are convenient to pull out and pop in the microwave for a few seconds for kids’ snacks or quick on-the-go food.