Best Banana Bread Recipe
I’ve had a lot of banana bread in my life from bakeries to big box stores to other peoples’ kitchens. Nothing compares to my mother’s recipe. It’s the best banana bread recipe I’ve ever found. It’s a basic banana bread – no chocolate chips, no oatmeal, no raisins or whatever other crap people like to put in their banana bread. It’s straight up banana bread but it is moist and stays moist until you finish eating it in a few days (if it even lasts that long). The only thing I like on my banana bread is a thin layer of butter.
There’s a secret ingredient in my mom’s recipe that I have never heard of anyone else using. I have yet to encounter a person who doesn’t look at me like I have two heads when I tell them the secret ingredient: sour cream. Trust me. Delicious. I have also yet to meet anyone who doesn’t love my mother’s recipe. Anyone who makes it raves about it.
So I dare you: Make this recipe and then tell me you didn’t throw out your old recipe. I triple dog dare you.
Best Banana Bread Recipe
Ingredients
- ½ cup Crisco golden shortening
- 1 cup white sugar
- 2 eggs
- 1 cup mashed bananas 3 medium overripe bananas
- ½ cup sour cream
- 2 cups all-purpose flour
- 1 tsp . baking soda
- ½ tsp . salt
Instructions
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Preheat oven to 350*F. Grease and lightly flour a 2L loaf pan (9” x 5”).
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Cream the shortening and sugar in a large bowl at medium speed of mixer (hand or stand mixer).
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Add eggs, banana and sour cream. Beat until smooth.
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Combine flour, baking soda and salt in a separate bowl. Add slowly to creamed mixture and mix until blended. Pour into loaf pan.
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Bake for 60min or until toothpick comes out clean. Keep an eye on it after 50min as I find it quickly goes from not done to overdone.
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Cool in pan for 10 minutes then remove. Cool completely on wire rack. Store loaf in an airtight container.
Andrea can always be found with a new craft in front of her, a form of technology on her right and a coffee on her left. This is how she survives suburbia with her two crazy toddlers in tow.
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