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Less dense than traditional banana bread and it’s extra moist and delicious.
Preheat the oven to 350 F. Line the bottom of 2 standard sized loaf pans with parchment paper, then coat the sides with oil and flour, tapping out all extra flour.
In a large bowl cream together the butter and sugars. In a separate bowl mash up the bananas to make sure they are good and gooey. Once the bananas are good and gooey, add them to the butter sugar mix. Mix well! Add sour cream, vanilla, eggs, honey and salt and mix thoroughly. I prefer to add my baking soda, baking powder and cream of tarter to the liquid mix at this point. Then slowly add in the flour and scrape the sides of your bowl to make sure that everything is mixed well! If you use nuts, fold them in now.
Pour into 2 loaf pans and bake for 45-60 minutes, until a toothpick inserted into the center comes out clean. My oven takes about 50 minutes.
Note: I keep my ripe bananas in the freezer, so that whenever I want to bake banana bread, I have whole bananas in the freezer. I just set them out an hour before I start baking to thaw and then peel them. The frozen bananas thawed are very gooey, and easy to mash.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!