Tag Archives: banana bread

Sour Cream Banana Bread



Woke up to a snowy day here in Colorado and 3 Rotten Bananas! There is always something to do with these brown babies so don’t throw them in the garbage please. This is an easy recipe and you’ll only need a few staple items plus sour cream, eggs and butter if you don’t already have these items in the house. The nuts are totally optional . If you don’t want to eat it right away you can make the bread and freeze it for another time. I actually always want to taste it after cooking so I cut bread loaf in 1/2 and took out a few slices and then I freeze the 2 halves.


This is what I did.


1 stick unsalted butter – softened– you can soften in microwave but I don’t melt it

1 cup sugar

2 eggs, beaten

1 1/2 cups flour

1 tsp. baking soda

1/2 tsp. salt

1 cup mashed bananas — I used 3 smallish bananas

1/2 cup sour cream

1 tsp. vanilla

1/2 cup chopped walnuts if you like the nuts


Pre-heat the oven to 350 degrees. Grease and flour a 9 inch loaf pan or 3 small ones. I used Cooking Spray like Bakers Aid or Pam.

I used my Kitchen Aid Mixer and creamed the butter with sugar until light and fluffy , Add the beaten eggs and mix well. I used the low setting and the Paddle Attachment.

In a large bowl , whisk the flour, baking soda and salt; then combine with the butter mixture on a low-speed add in the flour mixture.

Add the sour cream, bananas and vanilla and mix well till combined.  Do not over-mix just mix till all combined. Scrape sides of bowl.

Pour 3/4 full of batter into the loaf pan and bake for 50 minutes. I used a cake tester and it came out clean after 50 minutes. If cake tester still has batter watch it and take out in 5 minute intervals till tester comes out clean.

Allow to cool and turn out onto plate .

Amazingly Delicious for those of you who love a good Banana Bread!

Chocolate Banana Bread

IMG_6987FullSizeRender (9)This is an amazing banana bread made with chopped bittersweet chocolate . Totally amazing and very hard to resist. You can make ahead and freeze up to 3 months! Of course I had 4 very over-ripe bananas and I had all of the other ingredients in the house so why not bake a banana bread but with chocolate this time out. By chopping up the chocolate you get different sizes of chocolate bits , some small and some large. I prefer chopping up the chocolate to using chocolate chips in this bread, it definitely adds more interest.

*FullSizeRender (6)FullSizeRender (3) If your bananas aren’t ripe enough and you really want to bake this bread, put them in a 300 degree oven unpeeled for about 15 minutes to soften. Make this bread–you won’t be sorry.


1 stick unsalted butter, room temperature

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt ( table salt)

1 1/4 cups sugar

2 large eggs, room temperature please

3 – 4 mashed over-ripe bananas app. 1 1/2 cups

2 tablespoons greek yogurt (plain) I used 0% fat or you can use sour cream

1 teaspoon vanilla extract

4 ounces bittersweet chocolate, chopped . Chocolate comes in bars available in the baking section of most supermarkets. There are many kinds of baking chocolate but this recipe calls for bittersweet not unsweetened.


Preheat oven to 350 degrees. Spray a 5×9 inch loaf pan , I love Bakers Joy cooking spray for baking. In a medium bowl, whisk together flour, baking soda, and salt.

In the bowl of an electric mixer beat butter and sugar on medium-high until fluffy app. 3 minutes or so. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl.

Beat in mashed bananas, yogurt, and vanilla. Beat in dry ingredients and chocolate on medium speed. Pour batter into prepared baking pan. Bake until a cake tester inserted into the center of loaf comes out clean, app. 50 – 60 minutes. I baked mine for about one hour.

Let bread cool in pan for about 15 minutes then turn out and let cool completely on a wire rack.

Simple Banana Bread


batter for banana bread

IMG_6031 IMG_6032This is a simple and delicious Banana Bread. A “no frills” amazingly delicious banana bread. It is Dominique Ansel’s recipe for Banana Bread. While my other banana bread is amazingly delicious it contains brown sugar and a streusel type crunchy topping which makes it more like a cake than a bread.  This is delicious served as a bread or with something delicious spread on top of it, butter, jam or even peanut butter. It is pantry ready except for the bananas which I happen to have 4 over ripe ones sitting around.  All other ingredients should be in your pantry . I use an electric mixer to mix bananas and eggs because I like the consistency of it done this way. If you don’t have an electric mixer you can mash the bananas by hand and beat in one egg at a time. The bread will start browning early on and this is OK, it forms a wonderful brown crust from all that butter! Mine never got burned.

You will also need a loaf pan. This is  a large loaf so I filled my standard loaf pan and poured the excess into a small mini loaf. I used a 9×5 loaf pan filled about 3/4 to the top. This bread will turn brown quickly just be careful not to burn it so check on it after 50 minutes.  I actually baked for only 60 minutes and it was perfect. Brown and crispy on the outside and moist and delicious on the inside. A really perfect banana bread. You can also use 3-4 mini loaves and they will probably cook in 30 minutes or so. You’ll have to check because it really depends on your oven. I checked mine with a cake tester and it came out clean so I knew it was done. If you touch center of cake it should spring back .

I made this banana bread without nuts but if you’d like add some chopped walnuts. Totally optional and about 1/2 cup would be enough for this recipe. Nothing to stop you from adding some chocolate chips either.



2 cups sugar

2 cups flour

3/4 teaspoon baking soda

3/4 teaspoon ground nutmeg

1 teaspoon salt

1 teaspoon baking powder

3 eggs ( room temperature)

4 over-ripe bananas

14 Tablespoons unsalted butter, melted–yikes I know!!!


Preheat the oven to 350 degrees.

I spray the loaf pan with Baker’s Joy cooking spray. ( I love this spray for baking)

In a large bowl, combine the dry ingredients. Sugar, Flour, Baking Soda, Nutmeg, Salt and Baking Powder.

Melt Butter in Microwave (35 seconds should do it)

In bowl of an electric mixer I place the bananas and with paddle attachment beat the bananas into a mush. I then add one egg at a time and beat each one in.

Mix the wet ingredients with the dry ingredients and mix until just combined. Don’t overmix. Stir in the melted butter until fully incorporated.

Pour the batter into loaf pan and bake until golden brown or a cake tester inserted into the center comes out clean, about 60-70 minutes. Check after 50 minutes to be sure.

Allow to fully cool before slicing. At least 1/2 hour.

I will probably freeze this bread so I will allow to completely cool before freezing as well.

What to do with Rotten Bananas (Bake a Bread)

Banana Bread before cooking

Banana Bread
What to do with Rotten Bananas

Why do I always end up with rotten bananas? EVEN THOUGH we eat them daily, tHIS seems inevitable. sometimes i actually freeze the banana without the skin. i cannot vouch for the vitamin factor of doing this, BUT it’s worked fine in my banana breads. if you find yourself with 5 rotten bananas (and i do mean very black yuCky ones), this is a delicious bread to bake. you’ll need a 9 x 5 loaf pan.


8 tablespoons (one stick) unsalted butter, room temperature

3/4 cup dark brown sugar

2 large eggs, room temperature

1 tablespoon milk (use whatever you have in fridge) i use buttermilk if i have it on hand

1 teaspoon ground cinnamon

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 1/2 cups (app. 5) OverLy ripe (black) bananas, mashed

For optional topping (but not really optional BECAUSE I always do it):

3 tablespoons chopped nuts (walnuts or pecans)

1 tablespoon granulated sugar

1/8 teaspoon cinnamon

mix these ingredients and set aside in a small bowl


preheat the oven to 350 degrees F. Spray a 9 x 5 loaf pan with pam baking spray, and lightly butter.

Using electric mixer, cream butter and sugar until light and fluffy. add the eggs one at a time, beating well after each addition.

in a small SEPARATE BOWL, mash the bananas with a fork, mix in the milk and the cinnamon, AND add this to the electric mixer. mix ‘til bananas are almost fully integrated. (you will see small specks of banana.)

put your dry ingredients (flour, baking powder, baking soda, and salt) IN ANOTHER BOWL and add them to the mixer, mixing just until the flour disappears.

pour batter into the prepared loaf pan. If you are using topping (and you are), sprinkle it over the batter. Bake for appROX. 50 – 55 minutes. check after 50 minutes with cake tester or toothpick. if it needs more leave it in for a few, and keep checking till you get to know your oven.

let bread cool completely in pan THEN Turn it out and enjoy.

I sometimes freeze this. it’s a most perfect bread to freeze and enjoy another time. just wrap it tightly when it completely cools down, and put in freezer. it defrosts in a few hours.

*sometimes i add 1/2 cup to 3/4 cup chocolate chips for a different type of banana bread 🙂