The Pioneer Woman Tasty Kitchen
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Extra Special Banana Bread

4.93 Mitt(s) 29 Rating(s)29 votes, average: 4.93 out of 529 votes, average: 4.93 out of 529 votes, average: 4.93 out of 529 votes, average: 4.93 out of 529 votes, average: 4.93 out of 5

Prep:

Cook:

Level: Easy

System:

16

Description

The “extra special” comes from the added spices—like a banana/spice bread friendship!

Ingredients

  • 3 whole To 4 Whole Ripe Bananas (thaw If Frozen)
  • 1-½ cup White Sugar
  • ½ cups Butter, Melted
  • 3 whole Large Eggs
  • 1-½ cup Flour
  • 1 teaspoon Baking Soda (heaping)
  • ½ teaspoons Salt
  • ½ teaspoons Nutmeg
  • ½ teaspoons Cinnamon, Heaping
  • 4 Tablespoons Sour Cream
  • 1-½ teaspoon Vanilla
  • _____
  • FOR THE STREUSEL TOPPING:
  • 2-½ Tablespoons Packed Brown Sugar
  • 2 Tablespoons White Sugar
  • 1-½ teaspoon Ground Cinnamon

Preparation

Preheat oven to 325º. Spray 2 loaf pans with baking spray (oil + flour)—I use Baker’s Joy in the blue can.

In a large bowl, add your mushy bananas, white sugar and melted butter. Use a fork to mash them all together. Don’t worry about the banana lumps, it’s all good! Add eggs and mix with a fork to combine. Add all the dry ingredients and mix with a large spoon or spatula to combine (no need to break out the mixer for this one!). Now add your sour cream and vanilla.

Divide mixture between your 2 loaf pans. (It’s ok that it only fills them each 1/2 way up—this loaf will rise! I made the mistake once of putting all the batter in one pan. Total overflow to the max!)

For the streusel topping, combine brown sugar, white sugar and cinnamon in a small bowl. Sprinkle generously on top of each unbaked loaf.

Bake at 325º for about an hour (check after 50 minutes in case your oven runs hot), until a toothpick inserted in center of the loaf comes out clean.

This banana bread is so moist and flavorful, you’ll never look back!

18 Comments

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Avatar of Oma Connie

Oma Connie on 3.25.2012

Did you use 2 regular size bread pans? I wish people would put the size pans they use.

Avatar of lesliepie

lesliepie on 3.14.2012

This was by far the BEST recipe for banana bread I have ever made! I did health-ify it a bit (used 3/4. c agave instead of sugar, a mix of white whole wheat and all-purpose flours, and yogurt instead of sour cream – of course I had to keep the butter, though)! I loved the cinnamon and nutmeg – it was the perfect amount. Thanks!

Avatar of rosie90

rosie90 on 3.5.2012

I have made this twice in ceremaic mini loaf pans and both times the loaves were sunken in the middle. Did this happen to anyone else? I was thinking of adding some baking powder next time.

Avatar of destinyjoyful

destinyjoyful on 11.8.2011

delicious! really great!

Avatar of torlan

torlan on 8.28.2011

I really liked this, but I’ll half the nutmeg next time. That’s all I tasted.

30 Reviews

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Avatar of Helen

Helen on 10.17.2013

This is wonderful! My whole family loved it! My boys polished off one loaf while it was still warm from the oven. This is my new favorite banana bread recipe.

Avatar of Fabs

Fabs on 11.19.2012

This was very yummy and moist. However, it did not get fluffy so my loaves were only about 1 1/2 inches tall. I think I’ll add some baking powder next time. Did anyone else have this problem?

Avatar of mamata2

mamata2 on 9.11.2012

This is my go-to banana bread recipe now. I usually can get 3 small loaves out of it. I make one just as stated above, one I add a tsp of chocolate, and the last some nuts. Soooo yummy!

Avatar of morgaine28

morgaine28 on 4.1.2012

This was pretty good…I left off the topping to cut a few calories and used greek yogurt instead of sour cream. My only problem was that I think my loaf pan must have been bigger than the author’s since the size wasn’t specified…I could have probably fit the whole recipe in one loaf (either that or mine didn’t rise like it should). As a result, mine only really needed 35-40 minutes…my first loaf (I only had one pan) was a little overdone/dark.

Avatar of Casey

Casey on 3.29.2012

Love this recipe! My husband and I can’t stop eating it…not sure if thats a good thing or not :)

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