The beauty of banana bread is that it draws people together. It is one of the first things a neighbor will bring a welcome gift or if you are not feeling well.
There are very few people that I have come across that did not like a slice of moist banana bread. I think it is like just as apple pie is. As simple as it may seem, baking a banana bread can be a challenge if the ingredients are not right. For a successful run at it, the bananas must reach the very ripe stage. If not then the bread will not be as moist as it should be and there won’t be the sweetness from the bananas. When bananas reach the very ripe stage they produce more sugar and the fruit becomes very sweet.
Sour cream is added for moisture, while almond flour is used for giving a solid texture.
Moist Banana Bread
1 cup grapeseed or vegetable oil
1 cup brown sugar
6 very ripe bananas, mashed
3 eggs, slightly beaten
3 tbsp. sour cream
2 cups flour
½ cup almond flour
1 ¾ tsp. Baking powder
1 tsp. cinnamon powder
½ tsp. nutmeg
1 vanilla extract
¼ tsp. salt
½ cup raisins, chocolate chips, walnut or a combination
Preheat oven to 350 degrees and just baking rack to the center. Grease 2 9×5 baking and, dust lightly with flour and set aside.
Whisk all dry ingredients in a medium bowl and set aside.
In a stand-up mixer or handheld mixer fitted with a paddle or whisk. Beat oil and sugar until creamy and smooth. Add eggs and vanilla slowly until well incorporated. Turn mixer to medium speed, and add flour, sour cream, and mashed banana alternately in thirds.
Ensure that the batter is smooth. Fold in nuts or fruit and do not over mix.
Pour batter into prepared pans and bake for 1 hour. If banana bread is getting too brown, then cover loosely with aluminum foil. Insert a toothpick to check doneness. If the toothpick comes out clean the bread is done. Remove from oven and cool for 15 minutes in the pan, then remove bread from pan and cool on a rack.
Banana bread’s flavor intensifies after 2 days. Wrap in plastic wrap and store in the refrigerator for up to a week. great to serve as a dessert with a scope of ice cream or have a slice with your coffee.
Wrap banana bread in plastic wrap and then in aluminum foil wrap. Place in a ziplock freezer bag and store for up one month.
Ensure all ingredients are room temperature
Overripe bananas are best used,