I won’t make that claim, because I honestly don’t know, but this one is pretty darn good.
I did see in my notes, “don’t try to cut the sugar any more because I already have”. That will also depend on the sweetness of your bananas.
I have doubled the recipe in a Bundt pan. Baked at 350°F (180°C) for 55 minutes.
Made 24 mini muffins, baked 12 minutes.
24 regular, 18 minutes
18 larger 20-22 minutes
This slices very well the next day.
Place in a container, or wrap individually for grab and go, and freeze.
How to Make my Banana Bread
INGREDIENTS
makes 1- 9”x5” (23x13cm) loaf
Prep Time: 30 minutes
Bake Time: 50 minutes
- ⅓ cup (83mL) neutral plant oil of choice, I used avocado.
- ⅓ cup (65g) lightly packed brown sugar. I used coconut palm here (65g)
- ⅓ cup (70g) organic cane sugar
- 2 extra large eggs
- 1 tsp vanilla
- 2-3 medium bananas to equal 1½ cups (350g) mashed banana
- 1 tsp of lemon juice
- ¼ cup (63g) sour cream
- 1 cup (135g) all purpose flour
- ½ cup (70g) whole wheat flour -or more all purpose flour
- ¼ tsp nutmeg
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup (160g) chocolate chips, or 1 cup (130g) walnuts, or ½ cup of each! -optional
1. Preheat oven to 350°F (180°C).
2. Puree or mash the bananas with the lemon juice.
I put it in a 4 cup (1L) measuring cup, or other large deep bowl and use a hand blender, because I’m going to use it anyway.
3. Combine mashed banana and sour cream, to save over mixing later. I have found that if I add the sour cream separately and don’t mix enough, there were dots of, “what is this white spot?”
4. Cream together oil and sugars in a large bowl. Add eggs one at a time.
5. Add the vanilla and the banana mixture. Mix in.
6. Combine dry ingredients.
7. Add the dry ingredients to the banana mixture.
8. If you are adding chocolate chips or nuts, add about half the flour mixture and combine, then add the chocolate or nuts with the rest of the flour mixture and stir just until combined.
9. Pour into a greased and floured, or parchment lined 9”x5” (23 x13cm) loaf pan.
10. Bake 350°F (180°C) for 45-50 mins
I used a metal one. If you use a glass loaf pan, bake it lower and slower. (Therefore 325°F (160°C) for about 10 minutes longer.)
Cool the loaf for about 10 minutes before removing from the pan. Wait about 30 minutes before slicing.
Banana Bread
When bananas are too ripe for much else, they are perfect for banana bread!
Prep Time: 30 min
Bake Time: 50 min
Makes 1- 9”x5” (23x13cm) loaf
INGREDIENTS
- 2-3 medium bananas to equal 1½ cups (350g) mashed banana
- 1 tsp of lemon juice
- ⅓ cup (83mL) neutral plant oil of choice, I used avocado
- ⅓ cup (65g) lightly packed brown sugar.
- ⅓ cup (70g) organic cane sugar
- 2 extra large eggs
- 1 tsp vanilla
- ¼ cup (63g) sour cream
- 1 cup (135g) all purpose flour
- ½ cup (70g) whole wheat flour -or more all purpose flour
- ¼ tsp nutmeg
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup (160g) chocolate chips, or 1 cup (130g) walnuts, or ½ cup of each! -optional
INSTRUCTIONS
- Preheat oven to 350°F (180°C).
- Puree or mash the bananas with the lemon juice. A hand blender works well.
- Blend in the sour cream.
- Cream together oil and sugars in a large bowl. Beat in eggs one at a time.
- Add the vanilla and the banana mixture. Mix in.
- Combine the dry ingredients.
- Add the dry ingredients to the banana mixture.
- If you are adding chocolate chips or nuts, add about half the flour mixture and combine, then add the other half with the chocolate or nuts and stir just until combined.
- Pour into a greased and floured, or parchment lined 9”x5” (23 x13cm) loaf pan.
- Bake 350°F (180°C) for 45-50 mins
- Cool the loaf for about 10 minutes before removing from the pan. Wait about 30 minutes before slicing.
i have used this recipe many times now, and it is one of the best banana bread recipes i have ever had! So moist, so fluffy, perfectly sweet, the best! my favourite way to make it is plain, but i love it with chocolate chips, and walnuts.
Thank you! (I have made it many times too!)