Homemade, Old Fashioned, Banana Bread….. from scratch, soft, moist, sweet.
Most banana breads are dense, thick and a deep color. Kinda like a fruit cake. I don’t like fruit cake. I don’t want banana fruit cake. My banana bread is not banana fruit cake. It is soft, fluffy and fabulous.
Just look at this picture and tell me you don’t want some?
If you could only be here. The house smells delightful. The bread just came out of the oven. It is warm. It is soft. It’s fluffy. My children just ate a loaf and a half. I had to cut them off.
All good things in moderation people.
Some weeks my children consume 15 bananas. Other weeks they just sit on my counter and rot (the bananas not the kids). The chickens are always grateful for the rotten bananas, but this week they didn’t get any.
I made banana bread.
It is not a good thing for there to be 4 loaves of fresh, warm banana bread on my kitchen counter. I can not be trusted with this sort of temptation. Get behind me Satan!
If you too would like to spend the next 12 hours of your life eating fresh, banana bread – here’s how to make it:
- Sour cream
- Baking Powder
- Baking Soda
First soften 2 sticks of butter. Then, toss in 4 large, rotten bananas and mash them up. The browner the better.
I love to use fresh eggs and cream – but in a pinch you could go to the grocery and buy some.
Beat in the sugar (I use cane juice crystals). Next beat in the sour cream, salt, baking powder and soda.
Last goes the flour (I use organic). YUM!
I should mention that if you like nuts this is when you want to add them. Black Walnuts will be best since this is banana bread. Black Walnuts do amazing things to banana bread.
I LOVE nuts, but my baby does not. So, we compromised. I filled 2 loaf pans with nut-free batter, then stirred the walnuts into the other half. 2 loaves with nuts, 2 without. Everybody’s happy.
Now to bake…..
This recipe makes either:
- 3-10 inch loaves
- 1 giant bundt (I have to use 2 bundts because my bundt pans aren’t big enough to hold this mammoth recipe)
I make my own bread regularly so I have a dozen 10 inch loaf pans. They are handy & great for banana bread. Since I’m using small loaf pans, I’ll end up with 3 loaves.
It’s a good thing this recipe makes so much… otherwise DH wouldn’t get any when he got home from work.
I hate trying to get bread, cakes, and other assorted baked goods out of pans. So I do this. A little piece of parchment or foil placed in the bottom of a square pan or a bundt pan works every time.
I sprinkle a little extra cane juice crystals on top. This makes the top of the bread special, crispy and wonderful.
Fresh from the oven. Let me tell you guys, that top is crispy and flakey and wonderful… and what all good things are made of.
At this point, there are 4 drooling children standing in my way trying to get their grubby hands on my perfect bread. Since everyone knows you can’t slice hot bread straight from the oven, I set my kitchen timer for 10 minutes.
Because they are good little girls and boys, they stood in the kitchen and stared at the banana bread for 10 minutes waiting for the timer to go off so they could inhale all 4 loaves.
Stand back… the gloves are off in 10..9..8..7..
This is some good stuff.
To get old fashioned advice, farm tips and homesteading fun delivered straight to you be sure to subscribe By email (here), on Facebook (here) or on Twitter (here).
This is not your average dense, thick banana bread. This banana bread is light, soft, moist, and delightful.
Soften butter. Add mashed bananas and sugar and mix together. Beat in eggs. Add salt, baking powder and soda. Mix. Add sour cream & mix again. Last, mix in the flour. Stir in nuts if desired. Pour into 2 greased (and I use parchment paper or foil in the bottom) loaf pans. Sprinkle top of batter with sugar before baking.
Makes 2 loaves or 1 giant bundt.
Loaf pans: Bake 340 degrees for 50 minutes (or until a knife comes out clean).
Bundt pan: Bake 340 degrees for 1 hour 10 minutes (or until a knife comes out clean).