“This is the wettest banana bread I’ve ever tasted. It’s also very easy to make!”
It was very moist and the taste was good. My only problem was the sight and feel of the bananas in the bread. Slicing them instead of mashing them makes them quite soft and purple. I felt like I was biting into a bruise every time I ate a slice. I ended up taking them out before I ate to save the bread. I’m sorry, but I think I’ll just mash them… but I’ll use the rest of the recipe…
A great recipe as it is. Modify it to suit your own taste buds without fear, but always use sour cream (or yogurt or a similar ingredient). Think of it as giving a wetter taste. I made the following changes the second time around 1) I used room temperature butter and creamed it with sugar. 2) Lightly beat the egg first for about 30-60 seconds. I didn’t want it to be too fluffy, but I didn’t want it to be too dense either. Mix well with the rest of the wet ingredients, except the sour cream. 3) Used half a teaspoon of baking soda and powder as suggested by others. 4) Added a pinch (1/4-1/2 teaspoon cinnamon and nutmeg to taste. 5) Used 1 cup freshly roasted nuts, almonds and walnuts (or any other favorite combination). Fold the nuts into the dough with the sour cream. Using freshly roasted walnuts gives the bread a fuller IMHO flavor. Toast in a frying pan or in a toaster oven. Leave to cool. Then crush. Also add the raisins. 6) Used 1 cup of mashed bananas as suggested by others. I would reduce the sugar by 1/4 cup if the banana is really ripe and sweet, but that is a personal preference. I find that baking this recipe using a glass mold gives it a crisper crust. Reduce the temperature by 25degF if using glass instead of aluminum. For the poster that complained it was too salty, always use sea salt (medium thickness) instead of iodized table salt for baking and cooking. 1/2 teaspoon is A LOT of salt if you use regular table salt, but it is about right when you use coarse sea salt. And if you use salted butter, then adjust the salt accordingly or remove it.
1/2 cup of butter
1 1/2 cups of white sugar
1 cup banana puree (3 – 4)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups of flour
1/2 cup sour cream
1/4 cup of milk
1 teaspoon vanilla
1 Cream of vegetable shortening and add sugar little by little, mix in the eggs and the banana.
2 In a separate bowl sift dry ingredients together and add to cream mixture.
3 Then add milk, sour cream and vanilla& mix until combined.
4 Grease a bread pan or two, pour in the dough and bake for 1 hour (or until done) at 350°F.