Some people bake banana bread when they find a bunch of
forgotten, brown and speckled bananas on their counter at the end of the week.
I on the other hand never seem to have leftover bananas and have to make a
conscientious effort to buy extra bananas at the beginning of the week and set
them aside for the sole purpose of making banana bread. How often do you think
I remember to do that? Not often. Therefore, homemade banana bread doesn’t
frequently make an appearance in our house.
I’ve actually dabbled with roasting bananas as an express method, a technique that I first learned about on this blog. But banana bread still tastes its best when you let your bananas get very, very ripe on their own.
For the first time in a long time, I actually bought bananas to ripen for banana bread and decided to experiment. Usually experimenting means adding additional flavorings, like chocolate chips or coconut, but in this case I really wanted to preserve the traditional flavor of good-old fashioned banana bread. I personally prefer the taste of banana bread made with half whole-wheat flour, and I also like using butter in addition to oil in order to enhance the flavor. This recipe is sweet, but it’s healthy enough to enjoy with breakfast. It’s also very tender, not in the least bit dry, and not at all dense. An added benefit is that it can be made without using a stand mixer or electric hand mixer, which makes cleaning up a breeze!
Let me know what you think. I have a feeling that I’ll be coming back to this recipe again and again!
No-Frills Banana Bread
prep time: 15 minutes
cooking time: 50-60 minutes
- 3 (about 1.5 cups) very ripe medium bananas, peeled and mashed with a fork
- 4 tablespoons unsalted butter, melted (I use a microwave to do this)
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon ground nutmeg (optional)
- 2 large eggs
- 2 tablespoons grapeseed oil (or other neutral vegetable oil like canola oil)
- ¼ cup granulated sugar
- ½ cup packed dark brown sugar
- ½ teaspoon vanilla extract
- ¼ cup reduced fat sour cream
- Preheat oven to 350 degrees Fahrenheit.
- With a wooden spoon or whisk, mix the mashed bananas and butter together in a large mixing bowl until well combined.
- In a separate bowl, combine the all-purpose flour, whole wheat flour, salt, baking soda, baking powder and nutmeg. Briefly stir with a whisk or fork to combine.
- Add the eggs, oil, granulated sugar, brown sugar and vanilla extract to the banana and butter mixture and whisk until well blended (approximately 1 minute).
- Add the sour cream to the banana and egg mixture and whisk until fully incorporated.
- Add the dry ingredients to the banana mixture and carefully fold the dry ingredients into the wet ingredients using a rubber spatula until just combined (be careful not to over-mix in this step).
- Pour the batter into a buttered 9 x 5x 3 inch loaf pan and bake for 50-60 minutes, or until a tester comes out clean.
- Cool on rack for 5 minutes and then carefully remove the bead from the pan and allow the banana bread to continue to cool on the rack (or eat while warm).