You can easily swap out the sour cream and use plain Greek yogurt, pumpkin puree or even more mashed banana.I don’t recommend using almond flour or coconut flour in this recipe. Feel free to swap out the all-purpose flour for whole wheat pastry flour or even gluten-free 1 to 1 baking flour if making GF bread.This results in super dense bread which we don’t want. Make sure you DON’T over mix the batter.Rest and enjoy! Let the bread sit for 10 minutes then remove from the pan and let cool completely on a wire rack (if you can wait that long!) Serve and enjoy!.If using 3 mini loaf pans, bake bread for about 45 minutes, or until a toothpick inserted comes out clean. If using one 9×5 loaf pan, bake bread in the oven for 1 hour. Pour the batter into a greased loaf pan (or loaf pans if making 3 mini loaves) sprayed with non-stick cooking spray. If adding any fun mix-ins like chocolate chips or nuts, feel free to fold them in here. While the mixer is on, slowly add the flour, baking soda and salt and mix slowly until completely combined, scraping the sides and the bottom of the bowl with a spatula. Next add in vanilla, sour cream (or Greek yogurt) and mashed bananas, continuing to blend well. Using a stand mixer or hand held mixer, mix together softened butter and sugar until well combined. This particular recipe makes one standard loaf of bread, but you could also make 3 mini loaves (I promise your neighbors will thank you!) or even muffins! See below for the different baking times depending on how you choose to make this. Sour cream – this helps keep the bread super moist, you could use plain Greek yogurt as well.You could also swap out the sugar for honey, maple syrup or other natural sweetener Sugar – I used regular white sugar in this (again I wanted to stick to my Grandma’s original recipe), but you could cut the amount of sugar in half if your bananas are super ripe as that should add enough sweetness.You could also use coconut oil in place of the butter Butter – this is what makes this bread so deliciously fluffy! You’ll want to make sure the butter is nice and soft (not melted butter).Eggs – gives this banana bread its structure and height.Baking soda – this acts as a leavening agent to help this bread rise.Flour – I used all-purpose flour to stick with my Grandma’s original recipe, but you could use whole wheat pastry flour or gluten-free 1 to 1 baking flour.Bananas – Make sure to use very ripe bananas in this! That’s what makes or breaks a good banana bread (in my opinion). Honestly guys, my Grandma’s banana bread recipe is just TOO good not to share so feel free to move along if this bread isn’t for you. If you’re looking for healthier bread or muffin recipes, check out these banana breakfast muffins (can be made into bread as well!) or these chocolate chip banana zucchini muffins! You’ll also love this almond flour pumpkin bread and this healthy zucchini bread. I mean hey, all things should be eaten in moderation anyway, right? I have tried modifying this recipe several times to make it a bit healthier, but it just never comes out quite the same so I wanted you all to have the original recipe □ This is definitely not considered a healthy banana bread as it does contain butter and sugar, but SO MANY people have asked me for this recipe over the years that I wanted to share it on my blog for those who wanted to make it. This banana bread is so moist and fluffy, incredibly easy to make and is the perfect way to use up those overripe bananas! Everyone needs a staple banana bread recipe and I hope this one is yours! She literally makes the BEST and it was always a staple in her home growing up. This has been one of my favorite banana bread recipes since I can remember and I have to give my Grandma ALL the credit.
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