I have finally used all of the bananas, so no more banana based recipes for awhile! I am really excited to share this recipe with you because it stays moist for a few days after you bake it and it has sour cream in it which adds an interesting balance to the sometimes too sweet bread. Hope you enjoy and if you don’t have Turbinado sugar on hand don’t worry about it and just add regular sugar or skip it.
Super Banana Bread from Home Baked Comfort
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
3 very ripe, large bananas, smashed
2 large eggs
1 cup firmly packed dark brown sugar
1/2 cup sour cream
1 tsp pure vanilla extract
4 tsp unsalted butter, melted
Turbinado sugar for sprinkling
Position a rack in the middle of the oven and preheat to 350 F. Generously butter two 9 by 5 in pans or 3 8×4 or 4 small loaf pans.
In a bowl, mix together the flour, baking powder, baking soda, salt cinnamon, and nutmeg. In a large bowl, whisk together the bananas, eggs, brown sugar, sour cream, vanilla, and butter. Add the dry ingredients into the wet and stir to combine.
Divide the batter between the prepared pans and sprinkle with Turbinado sugar. Bake until a toothpick inserted into the center of a loaf comes out clean, about 35 minutes or mark the timer at 20 minutes and watch based on your loaf size. Let cool slightly in the pans, then turn the loaves out onto a wire rack to cool. Try with apple butter or nutella… I did!