Hi Guys! Today I want to share a recipe that’s near and dear to me. I’ve been perfecting this banana bread recipe for a while. Previously, Martha Stewart’s version was my go-to (Yes, REALLY Adrian Mendez), but it was lacking something so I came up with my own. I wound up slathering it in cream cheese frosting, but that’s not required since technically this is a “bread” recipe. 🙂
“The difference between a muffin and a cupcake is frosting.” – Tara Benson 🙂
Well, that’s it. That’s all you get. ^^
JUST KIDDING! So it’s July 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.
This is your typical banana bread. Start by creaming the butter, then adding the sugar, then eggs.
What makes this recipe different? Add sour cream and applesauce to the mashed bananas. The applesauce isn’t mandatory, but it will give a lot more moisture to your bread. If you want more banana flavor, skip the applesauce completely, and add one extra banana instead.
My recipe calls for 2 teaspoons of vanilla extract, but I like to substitute one of the teaspoons with bakery emulsion instead. I keep a couple versions of this stuff in my baking arsenal. “Princess Cake & Cookie” smells like birthday cake with a hint of lemon.
A little schooling here: The difference between the two is that emulsions are water based, where extracts are alcohol based. Baked goods retain more emulsion flavor after baking as extracts can burn off due to their high alcohol content. You can buy Bakery Emulsion at Amazon.com, or at Hobby Lobby. I suggest HL because you can use a 40% off coupon.
Gradually add the dry ingredients to the butter mixture until just combined. When you get a thick batter consistency, add the banana mixture and mix by hand.
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, kid.
Make sure you grease and flour your pan. I used a regular size flute pan and it’s the perfect size for this recipe.
I baked for exactly 50 minutes at 350* F. but every oven is different, so I suggest inserting a toothpick around 45 minutes.
Once this beauty cooled to room temp, I slathered it in cream cheese frosting. I also sprinkled blueberries on top for an extra burst of flavor. 🙂
That’s it! It’s quick, easy, delicious and full of comfort. I hope you try it out!
Tara’s Banana Bread
- 1/2 cup (1 stick) Unsalted Butter at room temp
- 1/2 cup Brown Sugar
- 1 cup Granulated Sugar
- 3 eggs at room temp
- 2 1/2 cups all purpose Flour
- 1 1/2 teaspoons Baking Soda
- 1 1/2 teaspoons Salt
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 3-4 very ripe Bananas
- 1/2 cup Sour Cream
- 1/2 cup Applesauce (recommended)
- 2 teaspoons Vanilla Extract or Emulsion
Preheat oven to 350* F. In a stand mixer fitted with a 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 and mix together: flour, baking soda, salt, cinnamon and nutmeg. Gradually incorporate the dry mix into the butter mix until just combined, creating a thick batter consistency.
In a separate bowl mash the ripe bananas. Then add sour cream, applesauce and 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 350* 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. Slice and enjoy. Serves 12.