Not really into Old Fashioned Banana Bread? Try Bakery Style Banana Bread!
Moist Old Fashioned Banana Bread
- ½ c. butter, softened (1 stick)
- ⅔ c. brown sugar
- 2 eggs (beaten)
- 4-5 extremely ripe bananas (the blacker the better)
- 1¾ c. all purpose flour
- ½ t. salt
- 1 t. baking soda
- 2 t. baking powder
- 1 t. cinnamon
- ½ c. walnuts (optional)
- ½. c sour cream (optional if freezing)
- Preheat oven to 350
- In a large bowl, cream together butter & brown sugar.
- Stir in beaten eggs and vanilla. (If adding sour cream, fold in after adding the vanilla)
- Mash up 4-5 very ripe bananas with a fork or potato masher and add them to the mixture. Set aside.
- In a separate bowl, add flour, salt, baking soda, baking powder, & cinnamon.
- Give it a good whisk and then add in walnuts if desired. I used black walnuts just because they taste soooo good with bananas.
Step 2.) Stir in 2 beaten eggs and 1 t. vanilla. (If adding sour cream, fold in after adding the vanilla)
Step 3.) Mash up 4-5 very ripe bananas with a fork or potato masher and add them to the mixture. Set aside.
Step 4.) In a separate bowl, add 1-3/4 c. of flour, 1/2 t. salt, 1 t. baking soda, 2 t. baking powder, & 1 t. cinnamon.
Step 5.) Give it a good whisk and then add in walnuts if desired. I used black walnuts just because they taste soooo good with bananas.
Step 6.) Slowly add the flour mixture to the banana mixture (half the bowl at a time). Gently stir JUST UNTIL COMBINED.
NOTE* PLEASE PLEASE PLEASE DO NOT OVER STIR! Or you’ll have a super densed, dry banana bread on your hands. I learned this the hard way. I have a habit of going overboard with stirring things. Banana bread only needs to be stirred just until the flour mixture is mixed in good. Once that is done JUST PUT THE SPOON DOWN AND RESIST THE URGE…I know it’s hard.
Step 7.) Pour the mixture into a greased and flour loaf pan and let it sit for about 10-15 minutes before placing into the oven. I don’t know what this does, just something I see my grandmother do all the time.
Step 8.) Place into the oven and cook for 60 minutes or until a toothpick inserted in the center comes out clean. 1 hour always works for me. When done, remove from oven & butter the top. Let sit in the pan for about 20 minutes before removing it to cool completely.
My grandmother says you shouldn’t cut banana bread (or any kind of bread) until it has completely cooled off because the steam inside the loaf keeps it moist. (don’t know if that’s true or not) and I don’t have the balls to question her when it comes to cooking.