Before we dive into this moist and super easy banana bread recipe, I have a question for you. You ever just wake up and realize that you’re ready for more? Even if more is a little fuzzy and needs some structure, you recognize the need for something new. I’m there. Work is cool but I’m ready for something more meaningful. Maryland has been the change I needed and now I’m ready to activate the change.
Food blogging has given me the creative space I craved and now my heart and mind can’t fight the desire to nurture this baby, fully. I’ve been in this space before so I know better than to up and quit my 9-5 life without a plan, however I recognize the pull, the push, and the call. A shifting is happening! I know that none of that has nothing to do with this amazing and easy banana bread but it was on my heart.
Okay moving on…
Now that I have you caught up on my mental space, I am so excited about this banana bread! This really is an easy and super moist banana bread. For two reasons; one it’s so moist(I know, that word again) & flavorful and it’s just so darn good!! I’ll also say that this bread will you through the week day mornings. I’m sure I’ve shared my morning struggles with you all so this banana bread helps.
SOME TIPS TO GET YOU STARTED:
- As always, make sure your eggs and sour cream are at room temperature
- So the secret to a super moist banana bread is of course our star ingredient but also, the sour cream. The sour cream is major but if you must, you can use greek yogurt as a substitute.
- Super ripe bananas are best for banana bread. They add more flavor and are easy to mash with a fork
- If you choose to add walnuts or pecans, I recommend chopping them into small pieces
- 1/2 cup butter, melted
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 and 1/2 cup all purpose flour
- Pinch of salt
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 2 ripe bananas, mashed
- 1 banana (optional)
- 3 tablespoons brown sugar (optional)
- Preheat the oven to 350°. Grease a loaf pan with shortening and flour or line with parchment paper.
- In a large bowl, mix together the melted butter and sugar. Add in eggs and vanilla extract, mix well.
- In a small bowl combine the flour, salt, baking soda, and mix it into the butter mixture. Don’t over mix, just mix until the batter is smooth. Fold in the sour cream and mashed bananas. Pour the mixture into the prepared loaf pan.
- If you want the banana design (like the one in the photo), slice a banana down the middle, coat the inside of the banana halves with brown sugar. Place the uncoated side onto the banana mixture.
- Bake for 55- 60 minutes. Insert a toothpick around the 50 minute mark to check for doneness.
- Allow to cool in the pan for 15 minutes before transferring to a wire cooling rack.
Keywords: Banana bread