~ Rich, Moist Banana Bread ~

Bananas have a unique distinction from any other morsel as they are the only food item that, when I forget I have them and over a week later find them buried in the back shelf of my fridge, I am actually delighted to discover the softening, brown looking bunch. And we all know why. Time for banana bread!

It is important that your bananas are well ripened and starting to brown when you begin. If they are not ripe enough, the bread consistency and colour could be at stake. It is quite all right if the banana inside the skin is browning or bruised. Never substitute a fresh banana in this recipe. You will likely be unhappy with the results. Also, bananas can vary rather dramatically in size. It is important that no matter how many you use the end mashed results equals about one cup. Adding more banana than a cup will likely cause the bottom center of your loaf to remain mushy and under-cooked after baking. On average it takes two bananas to get one cup, mashed.


Preheat oven to 350 degrees F (175 degrees C)


1/2 c     butter, softened but not melted
1/2 c     white sugar
1/2 c     brown sugar

1)   Cream together until smooth.

2           eggs
1 tsp      real vanilla extract
1 tsp      lemon juice

2)   Add to creamed mixture and blend well.

1 3/4 c   all-purpose flour
1 tsp      baking soda
1 tsp      baking powder
1/2 tsp  salt

3)   Some flours will come pre-sifted. Regardless, I always sift my dry ingredients together before making bread. Instead of dirtying another dish, I sift the mixture directly into the mixing bowl, stirring a bit as I go to disperse the powder evenly. Combine and mix until the batter is smooth and lump free.

1/2 c      sour cream
1 c          mashed, over-ripe bananas

4)   Fold into the batter and mix well. Instead of mashing my bananas by hand, I toss a couple in the food processor to ensure all of the lumps are gone. You can also add the sour cream to the bananas in the food processor, then gradually stir the mixture into the batter. If you like nuts in your bread, you would add them now. I would recommend about half a cup, chopped.

5)   Spread the batter into a lightly greased 9x5 loaf pan. If your oven has a history of uneven baking or crisping the edges of your bread, you can also line the pan with parchment paper instead of greasing it. The batter can be poured directly onto the parchment. When the bread is finished baking, it can easily be moved to the cooling rack by simply lifting the parchment paper out of the pan. Another added bonus to this method is, of course, no pan to wash afterwards! Note: do not confuse parchment paper with wax paper. They are two totally different animals.

6)   Bake for 1 hour or until a toothpick inserted into the center comes out clean. Cool the loaf in the pan for 10-15 mins, then transfer the bread to a cooling rack.

Enjoy!