Happy Banana Bread Day! Boy, do I love these food “holidays.”
My grandma was always trying new recipes for banana bread. And hers was ALWAYS delicious. Even though I’m a good baker, and I make a mean pumpkin bread, my banana bread had always been lackluster.
Until last year when I tried a recipe for butter pecan banana bread from Handle the Heat. It was the best banana bread I’d ever made! So I compared that recipe to the one my grandma had given me a few years before she passed away. There were a lot of similarities, but there were also some glaring differences too.
The Key to Moist Banana Bread? Sour Cream!
The big difference? Sour cream. The sour cream in the recipe added a moistness that really made a bread that was melt-in-your-mouth delicious!
So when last year, I had the opportunity to create some recipes for a friend who created a recipe book to go with her AMAZING book series*, I made sure to create a new recipe for mushy, smooshy, moist banana bread to test. And it was a winner!
I also found that using both butter and oil added to the flavor as well as the moistness of the bread. Those, along with the yummy smushed bananas, make a soft, delectable banana bread.
Mushy, Smooshy, Moist Banana Bread
Ingredients
- 2 cup (254g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup (100g) brown sugar
- ½ cup (100g) granulated sugar
- ¼ cup oil
- ¼ cup butter, softened
- 2 eggs
- 3 medium bananas, mashed
- ¼ cup sour cream
- 1 cup add-ins – walnuts, pecans, chocolate chips, blueberries – optional
Instructions
- Combine the flour, baking soda, baking powder, and salt in a medium bowl; set aside.
- With your mixer, combine the oil, butter, and sugars on medium speed.
- Add the eggs and mix on medium speed.
- Add in the sour cream and bananas and mix on medium low speed until combined.
- Gradually add the dry ingredients and mix on low speed until just combined.
- Add any add-ins you may be including and fold them in until just combined. Be sure not to overmix the batter.
- Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. If it isn’t quite finished but the top is browning too quickly, loosely tent the pan with foil.
- Cool on a wire rack for about 15 to 20 minutes, then remove it from the pan and place on the wire rack to finish cooling.
Do you have any favorite family recipes or favorite memories about family recipes? I’d love to hear all about them!
*Seriously, check out AJ Skelly’s Wolves of Rock Falls books – they’re outstanding! First Shift and Rogue Shift are out currently, and Sworn Shift is coming out in May 2022.*
**Bookshop.org supports local bookshops by giving a portion of book sales to bookstores, either by the purchaser’s choosing or through a general fund to all eligible stores. This post may contain affiliate links. As an affiliate of bookshop.org, I may receive a small commission as well. Thanks for supporting small and local bookstores!**
**This post may contain affiliate links. This means that if you make a purchase through one of these links, I may receive a small commission in return, with no additional cost to you. How cool is that?? Thank you for supporting my family. For more information, including info on the Amazon Affiliate program, click here**
1 Comment