Mom's Banana Bread

I think banana bread is a lot like chocolate cookies, everyone thinks they have the best recipe, and there are a lot out there. Well I really really do have the best! I have converted anyone who has tried it. (At least that's what they tell me to my face).I got this recipe from my Mom who can't remember where she got...but thank goodness she did.

Recipe:

1 cup of banana, mashed (about 3)
1 cup sugar
2 eggs
1/4 cup oil
1/2 cup sour cream
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Method:

All right, this may look weird, but I swear it isn't what you think. I think that the best bananas to use are over ripe ones that have been frozen. They just taste better, but they do look rather....gross? I just wanted you to see that they will be watery "un" banana like. If you don't have any on hand you can use bananas from the counter......if you want.

Because they are so wet, they don't mash well so I like to add the sugar to the bananas so there is something to mash against.

I don't like to find chunks of banana in my bread so I really like it mashed well. You can adjust it to your own preference.

Add the oil, sour cream and eggs.

Mix this well with a fork. You want to make sure everything is combined now so you don't over mix later.

In another bowl, combine the flour, baking soda, baking powder,  and salt. Instead of sifting, I just use a whisk to combine the dry ingredients.

I loath sifting. I know that sounds dramatic, but it's just how I feel.

Add the dry ingredients to the wet. Using a spatula, fold the flour into the wet ingredients. You should treat this batter like you would muffins.



This is me folding.

Don't over mix it! If you look, you should see some streaks if flour still left. I don't men chunks, just some streaks.

I use a non stick loaf pan, but I stick spray it with some baking spray. If you don't have a nonstick, you should grease and flour your loaf pan.




Bake at 325 degrees for about 1 hour and 15 min.

Check your loaf after an hour... you can check for doneness with a skewer or a longer toothpick. Stick the tooth pick into the middle of your loaf, if it comes out clean with no crumbs or batter attached, it is done. If you don't have either, you can just gently push the middle of your loaf, if it springs back when you release it, it should be done as well.

I know, everyone says to let your loaf sit in the pan for about 10 minutes, but I never do. I run a knife along the side of the pan and pop that baby out.

Do you see that the top is quite flat? That means we mixed it just right. If it crowns in the middle, that means it was over mixed. I have never done a taste comparison.... that's just what I read.

I hope my Mom"s Banana Bread converts you from your not as good as this recipe!