Or option two, just leave it in the oven another 5-15 minutes and give it plenty of time to cool so that the residual heat has a chance to help it cook through.Īs for those who are having trouble getting the bread out of the pan cleanly… try lining your pan with parchment paper but make sure to use enough parchment paper that you have paper to pull on in order to get the bread out (several videos online on how to do this). You can even make/fold a foil mold if you don’t have any muffin tins. You can pour the extra batter into cupcake/muffin tins or liners and check on them periodically (I believe mine tend to be done around the 30-40min mark). Not the biggest baker so I rarely have it available at home.Īlso I noticed some comments mention overflowing or too much mixture so it doesn’t seem to cook all the way through. Also sometimes I just use white sugar only depending on what I have available.ģ) Add a couple handfuls of chopped walnuts.Ĥ) More often than not, I skip the vanilla extract. 1 cup isn’t overly sweet, but my family isn’t big on sweets. The amount will depend on how many bananas I use and the size of the bananas.
Some changes I make when I make this for my family.ġ) If we have a lot of bananas sitting around, I add a 4th banana and reduce the sugar amount slightly.Ģ) I use anywhere from 1/2 cup – 3/4 cup of sugar rather than the suggested 1 cup of sugar. If you cover your bread or wrap it up while its still the slightest bit warm, it will create steam and turn that crunchy crust into a soggy one. This helps ensure your bread is cooked through and helps maintain that crunchy crust on top. And lastly, give your bread plenty of time to cool. This can make a significant difference in texture. Stir to mix until combined and fold in the wet ingredients. Two things that I would emphasize on for beginners like me is to not over-mix or overwork the mixture. Obviously I would suggest trying the original recipe first and then adjust it to your preferences the 2nd time around. The best part of this recipe other than it being delicious is that it’s very flexible and forgiving as you can even tweak it to your liking and not worry about ruining it.
This recipe is extremely easy to follow and even memorize because of how simple it is.
(Above pics from the baking photoshoot we did with Ashley Summers Photography a few months ago baking this bread! See the full post here.)ĭon’t be scared of the sour cream! It’s what makes the bread so moist and delicious. Also- did you know you can bake this recipe in jars to make for the cutest and yummiest gifts? Looking for another delicious recipe with fruit or veggies inside? Check out these Fudgy Zucchini Brownies! If you love this easy Banana Bread recipe, you have to try my Easy One-bowl Pumpkin Bread which is another great quick bread recipe.
If I want to add mix-ins- how much should I add? You will reduce baking time to about 20 minutes. Just line a muffin tin and fill each well about 3/4 of the way full. Yes! Wrap it with plastic wrap and then put it in an airtight container for up to 2 months. 3 large over-ripe bananas, mashed (the best bananas for this recipe have plenty of brown spots!).sour cream, greek yogurt, or buttermilk.Ingredients needed for the Best Banana Bread Recipe: It’s a quick break recipe every baker should have in their bag of tricks! It is full of sweet banana flavor, uses basic ingredients you most likely have at home and results in the most delicious banana bread! Making it is as simple as combining the dry ingredients, adding the mashed bananas and other wet ingredients, then adding any mix ins you may want like nuts or chocolate chips and you are good to go. This is an easy recipe that only used one bowl and comes out perfectly every time. All you need are some overripe bananas (and maybe some chocolate chips,) and you will be good to go. With a perfectly moist texture, a slightly crunchy top and room for mix-ins galore, I know you’ll love it too. This is a great recipe that gets rave reviews and it’s no wonder why- it truly is the Best Banana Bread.