This is by far the best banana bread recipe I have tried. I take every chance I have at using bananas past their prime and making a loaf, even if just to put in freezer for a later day. Yes, you can freeze banana bread.
I am drawn to any baking recipe that uses sour cream, because I have had great success with those recipes being moist. Cinnamon Coffee Cake (soon to be posted) is another recipe that uses sour cream and definitely does not disappoint.
Of course you can use walnuts, as many traditional banana bread recipes call for, but I prefer pecans, so that is what I use.
Tips for a successful banana bread
Follow the tips I list below and you will see how easy banana bread can be to master.
Use ripe bananas. The riper the banana, the higher the sugar content and the more flavorful the bread.
Use popcorn salt when baking. Just make sure you don’t accidentally buy Butter Flavor or some other random flavor. Plain popcorn salt is an extremely fine course, allowing it to more evenly blend.
Always prep your pan and dry ingredients ahead of time. The longer your wet ingredients are sitting with your dry ingredients, the more gluten is activated, which will cause tunnels in your bread. Have everything ready and work quickly.
Do not overmix the dry ingredients into the wet ingredients. You want to mix until just barely combined, or you risk a bread that is more chewy or rubbery.
Can you freeze banana bread? Yes, this can be enjoyed later with a gentle thaw. Let cool completely then wrap in plastic wrap and place in sealed plastic bag to freeze.
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Super Moist Banana Bread
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 1/2 cup flour
- 1/2 cup sour cream
- 1 cup ripe banana mashed
- 1/2 cup pecans chopped
Instructions
- Preheat oven to 350 degrees.
- Grease a large loaf pan and set aside.
- Sift together flour, salt, baking soda and cinnamon and set aside.
- Cream together butter and sugar until fluffy.
- Beat in eggs and vanilla.
- Add flour mixture and mix until barely combined.
- Stir in banana, sour cream and nuts.
- Pour into loaf pan and bake about 65-70 minutes until knife comes out clean.
- Let bread cool for about 10 minutes before removing from pan, then finish cooling on a rack.
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In conlcusion
You no longer have to ask yourself, how do you make banana bread, because you now know the secret is in the fun preparing and then eating the recipe. Best of luck and drop us a comment.
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For a fun article on the history of bread try Wikipedia.
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Looks delicuous!
I love a good banana bread recipe, especially because I can never seem to use all my bananas in time! Can’t wait to give this one a try!