This is my banana bread recipe.  Sometimes I slather it in cream cheese frosting but that’s not required since technically this is a “bread” recipe.  Enjoy!

“The difference between a muffin and a cupcake is frosting.”

 

Well, that’s it.  That’s all you get.

 

Just kidding!  So it’s July (2018) in Eastern Colorado, but Colorado is confused.. because it’s acting like Fall again.  The sun is hiding, it’s drizzly outside, and I’m wearing leggings.  Belle and I decided we want to bake something to make us feel warm and cozy.

 

She channeled her inner Van Gogh while I prepped the measurements.

 

Hey look!  Her masterpiece is completed!  It’s a picture of her and dad standing on Earth.  Great job Belley Boo!  You’re going places my girl.

 

A couple of things:

Adding 1 1/2 cups of chocolate chips or nuts is a great addition!

Make sure to grease and flour the pan.  I use a regular size flute pan and it’s perfect for this recipe.

I bake for exactly 50 minutes at 350º F. but every oven is different so I suggest inserting a toothpick around 45 minutes.  The toothpick should have moist crumbs and not wet batter when you pull it out.  And please don’t over bake your bread – the best banana bread is the one with moisture! 🙂

 

Feel free to slather it in cream cheese frosting thus turning it into a “cake.”  I like blueberries on top for an extra burst of flavor. 🙂

 

That’s it!  It’s quick, easy, delicious, and full of comfort. 🙂

 

My Banana Bread

• 1/2 cup (1 stick) Unsalted Butter, room temp
• 1/2 cup packed Brown Sugar
• 1 cup Granulated Sugar
• 3 Large Eggs, room temp
• 2 1/2 cups all purpose Flour
• 2 teaspoons Baking Soda
• 1 1/2 teaspoons Kosher Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• 5 very ripe Bananas (1 1/2 cups mashed)
• 2/3 cup Sour Cream
• 3 teaspoons Vanilla Extract or Emulsion

Preheat oven to 350º F.  In a stand mixer fitted with the paddle attachment cream the butter until light and fluffy, and then add both sugars.  Mix until fully incorporated.  Add eggs one at a time, mixing after each addition.

In a separate bowl sift together: flour, baking soda, salt, cinnamon and nutmeg.  Gradually incorporate the dry mix into the batter and mix until just combined, creating a very thick batter (almost dough like) consistency.

In a separate bowl mash the ripe bananas.  Then add sour creamand vanilla extract until combined.  Pour this into the batter and finish by hand mixing.

Grease and flour a bundt/flute pan.  Pour the batter into the pan and bake at 350º F. for 45-55 minutes depending on the oven.  The bread is done once a toothpick inserted comes out clean.  Place the pan on a cooling rack and cool for at least 10 minutes before turning it out.  Once completely cooled, dust with powdered sugar, or slather with cream cheese frosting.

Makes 12 servings.