Moist Banana Bread


On the search for the perfect banana bread (here and here), I decided to retry a recipe that uses sour cream. I think this may be the one, although it’s not as dense as I would like it to be. In short, some tweaking still needs to be done, but this is a decent starting point. :D 

Banana Bread
Makes 1 loaf

½ cup   butter, room temp
½ cup   granulated sugar
½ cup   brown sugar
2           large eggs
1½ cup flour
1 tsp    baking soda
1 tsp    salt
1 cup   roughly mashed RIPE banana (around 3)
½ cup  sour cream
1 tsp    vanilla
(optional: ½ cup chopped walnuts/pecans, ½ cup chocolate chips)

  1. Preheat oven to 350oF. Butter 9x5x3” loaf pan.
  2. Cream butter and sugars until light and fluffy, 4 min.
  3. Add eggs, one at a time; mixing well after each addition.
  4. Sift flour, baking soda, and salt.
  5. Add to batter, mixing until just combined.
  6. Add bananas, sour cream, vanilla. Mix to combine.
  7. If using, stir in walnuts, pecans, chocolate chips.
  8. Bake until cake tester comes out clean, ~60 min.
  9. Let rest in pan 10 min, then turn onto rack to cool.
**UPDATE: I find that baking the "loaf" in a 8x8 square pan yields a more desirable loaf in the sense that a thinner "crust" forms and because the depth of the batter is less, it bakes a bit quicker and more evenly. 
**UPDATE: Add 1/2 tsp of ground cinnamon to the dry ingredients + Quickly incorporate 1/2 cup of mini chocolate chips into the batter at the end before transferring to baking pan.

As usual, I’m as impatient as a duck (I don’t think that works but I’m using it!) and I used bananas that could be ripened a little longer. That’s probably somewhere I can tweak, using legitimately RIPE bananas. Note: Around 3 bananas will yield 1 cup. 

**UPDATE: I found that having discernible chunks of banana in the final bread quite enjoyable so roughly mashing them with a fork will do the trick! :D

I’ve got all my ingredients laid out. This baking session, I was really happy starting off because I set up a table in the living room so I had sufficient space and I can get an unobstructed view out our wall of windows (yep, one perk of condo living!). 

All was well…until my Kitchen Aid immersion blender gave out. “Are you kidding me?!?!” It’s only been a year since I got it! :( I could hear the gears rattling and then the whisk stalled a lot. 

Time to resort back to the old family mixer. I’m talking a 20+ year old Sunbeam mixer. It’s not ideal but at least it still runs! For probably a decade now, I’ve been wanting a Kitchen Aid stand mixer and the immersion blender was a kind of stepping stone there. Now that that’s pretty much gone…I think it’s about time I shopped for my next big kitchen appliance. :D

So after the creaming of the butter and sugars, it’s time to mix in the eggs. Then that’s followed by the dry ingredients. Yep, definitely time for a new mixer. The Sunbeam’s a tank but not quite as it starts stalling and I have to turn the bowl manually. Wow that’s kind of sketch. 

At this point it seemed like the good old spatula hand-mixing method would be the most efficient. Also, I’d avoid over-beating the batter. Mix in the banana. Mix in the sour cream and vanilla. 

Okay! Plop the batter in the prepared loaf pan—slide it into the oven. Time to cross my fingers that I didn’t do a poor job. It turned out pretty well! Visually, at least. 

Closer look. Hmm…I’m satisfied. 

Taste test! Moist, springy. I like it! A few tweaks need to be made, like how I mentioned from the start. That would include more banana flavour and the bread being a little denser and less cake-like. 

Just looks-wise, this banana bread looks better than my previous ones; and tastes much better too! :D

4.5 out of 5 NOMS