Once upon a time, a former neighbor shared her banana bread recipe with me. I am thankful to Becky Jackson for providing me with the only banana bread recipe I'll ever use. This banana bread is so incredibly moist that it's hard to imagine someone would bake banana bread any other way. Her recipe includes suggestions for add-ins. I've prepared this recipe a time or two before and I've always added in chocolate chips (I use the mini kind). I've also tossed in toasted coconut. And one day I'll try nuts. If you enjoy a nice slice of banana bread, this one tops the one they sell at Starbucks. Simple to make and easy enough to freeze - if you can manage to get it in the freezer before someone eats it!
Enjoy!
Heat oven to 325F. Lightly grease 2 loaf pans.
Mix together in a med bowl:
* 2 cups flour
* 1 tsp baking soda
* 1/2 tsp baking powder
* 1/2 tsp salt
In another bowl, cream together:
* 1/2 cup (1 stick) butter
* 1/2 cup brown sugar
* 1/2 cup white sugar
Add to butter/sugar:
* 2 eggs, slightly beaten
* 2 cups mashed bananas (about 4 bananas - I mash them with a potato masher or fork)
* 1 tsp vanilla
* 1/2 cup light sour cream
Gently mix dry ingredients into wet - do not overmix.
Optional (add some, none, or all):
* 3/4 cup chocolate or butterscotch chips
* Toast 1 cup shredded coconut in a hot, ungreased frypan. Add 3/4 of coconut to batter, and sprinkle the rest on top of the loaves before baking.
* 3/4 cup raisins or dried berries
Fill pans 2/3 full. Bake about 60-70 min or until knife comes out clean.
Yeah!!! So glad you like it. I also haven't strayed from the recipe. I put coconut on top and it toasts while in the oven. SO good. :)
ReplyDeleteAnother suggestion for coffee lovers--Chop some chocolate covered expresso beans from Trader Joes and toss them in instead of chocolate chips. Also delicious. Obviously not kid friendly though.