What’s a girl to do when she has 3 really ripened bananas? The answer should be quite obvious. Make some banana bread!
What’s great about banana bread is that it can be enjoyed all year around. Thanks to Tasty Kitchen, I found the perfect recipe. I’ve tried a different recipe and it does not compare to this. This bread is very moist, has the perfect amount of spices and sweetness and delicious! It kind of reminded me of a banana bread coffee cake. At least now I know I will be able to enjoy my coffee with a slice or two on the side!
Enjoy!
Yield: Makes 2 loaves (I made 1 loaf and the rest in a bundt cake pan)
Ingredients
- 3 whole To 4 Whole Ripe Bananas (thaw If Frozen)
- 1-½ cup White Sugar
- ½ cups Butter, Melted
- 3 whole Large Eggs
- 1-½ cup Flour
- 1 teaspoon Baking Soda (heaping)
- ½ teaspoons Salt
- ½ teaspoons Nutmeg
- ½ teaspoons Cinnamon, Heaping
- 4 Tablespoons Sour Cream
- 1-½ teaspoon Vanilla
- _____
- FOR THE STREUSEL TOPPING: (optional)
- 2-½ Tablespoons Packed Brown Sugar
- 2 Tablespoons White Sugar
- 1-½ teaspoon Ground Cinnamon
Directions
- Preheat oven to 325º. Spray 2 loaf pans with baking spray (oil + flour)—I use Baker’s Joy in the blue can.
- In a large bowl, add your mushy bananas, white sugar and melted butter. Use a fork to mash them all together. Don’t worry about the banana lumps, it’s all good! Add eggs and mix with a fork to combine. Add all the dry ingredients and mix with a large spoon or spatula to combine (no need to break out the mixer for this one!). Now add your sour cream and vanilla.
- Divide mixture between your 2 loaf pans. (It’s ok that it only fills them each 1/2 way up—this loaf will rise! I made the mistake once of putting all the batter in one pan. Total overflow to the max!)
- For the streusel topping, combine brown sugar, white sugar and cinnamon in a small bowl. Sprinkle generously on top of each unbaked loaf.
- Bake at 325º F for about an hour (check after 50 minutes in case your oven runs hot), until a toothpick inserted in center of the loaf comes out clean.
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