I would like to give people who like banana bread a recipe that I came up with. After a lot of searching the internet for recipes to try to figure out which one would be the moistest, I experimented to make my own different one. Here is the result. I hope you like it!
Brown Sugar-Cinnamon Sour Cream Banana Bread
Preheat oven to 325 degrees (for dark metal pan, 350 for other)
3 cups flour
3/4 cup white sugar
3/4 cup light OR dark brown sugar (dark will be richer flavor)
1 or 2 tsp. cinnamon (your choice)
3/4 tsp. salt
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
3 Tbsp. vegetable oil
3 eggs
2 tsp. vanilla
3/4 cup orange juice
4 heaping Tbsp. sour cream
3-4 very ripe bananas (2 cups)
1-½ cups chopped pecans (optional)
Combine dry ingredients. In another bowl, combine beaten eggs, oil, vanilla, orange juice and sour cream. Make a well in center of dry ingredients and mix in liquid ingredients. In small bowl, mash bananas with fork. Continue bananas with hand mixer until pureed and as smooth as possible. Add to batter; do not over-mix. Stir in nuts, if desired.
Grease two 9”x5” loaf pans with cooking spray. (I use a dark metal pan – if different, raise temp to 350 degrees) Divide batter evenly. Bake for 45-55 minutes, checking with LONG wooden pick. Bread is done when pick comes out clean. Cool in pans for 15 minutes, remove to wire rack and continue to cool. Wrap tightly in plastic when cool. Bread will be moister the next day. (Don't eat right away! LOL) No need to refrigerate.
NOTES: You may reduce white sugar by ½ cup if you prefer less sweet bread, or if your bananas are particularly sweet. Taste batter and add back sugar to taste. 3 large (10-inch) bananas or 4 medium bananas will make the required 2 cups of banana puree.
1 9 x 5” loaf = 3 minis
I have made this using all brown sugar, which I like. Feel free to fiddle with it, using what you have on hand.
Sprinkle chopped nuts on top before baking for a pretty nut-studded look (photo below is with nuts)
When cutting recipe in half, use TWO eggs.
