Classic Banana Bread

Classic Banana Bread // Queen Smithereen.

Classic Banana Bread

One Year: Dark Chocolate and Grapefruit Cream Scones
Two Years: Salty Brown Butter Double Chocolate Chip Cookies
Three Years: Garlicky Guacamole with Red Bell Pepper

Classic Banana Bread
Makes one bundt cake, one 9 x 5″ loaf, or about two dozen muffins

coconut oil or butter, for greasing
4 overripe bananas
1/2 cup sour cream
1/2 cup buttermilk
2 tsp pure vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
2 eggs

Any mixture of possible additions (optional): 1/2 cup unsweetened coconut flakes (toasted or otherwise), 3/4 cup toasted, chopped nuts (favorites include: pecans, walnuts, and macadamia nuts) 1 cup semisweet chocolate chips, 1/2 cup smooth almond butter, 1/2 cup smooth peanut butter, 1/2 cup crushed pineapple (drained), 3/4 cup nutella

Preheat oven to 350 degrees Fahrenheit. Grease or line a muffin tin, a 9 x 5-inch loaf pan, or a bundt pan with coconut oil or butter. In a medium bowl, mash together bananas, sour cream, buttermilk, and vanilla extract, then set aside. In a medium bowl, whisk flour, baking powder, baking soda, and salt, then set aside. In a large bowl, beat butter with brown sugar and granulated sugar until fluffy, about 3 minutes. Beat in eggs separately. Add dry ingredients in halves, alternating with banana mixture. Mix until just combined. Stir in any of the additions. Favorite combinations include: coconut/macadamia nuts/pineapple, coconut/pecans/chocolate chips, and chocolate chips/almond butter.

If using a muffin tin, please note that you will have to bake in batches. Use a 1/2 cup measure to scoop batter into the tin. Bake for 18-20 minutes, until a tester inserted into the center comes out clean, with moist crumbles.

If using a loaf pan, pour batter into loaf pan (it will be pretty full), then bake for 50-60 minutes, until tester inserted into the center comes out clean, with moist crumbles.

If using a bundt pan (I use this one), ensure the batter is evenly distributed. Bake for 30-35 minutes, until tester inserted into the center comes out clean with moist crumbles. Note: it is helpful to insert the tester in a couple areas of the cake when using a bundt pan, to ensure even baking.

Let banana bread cool completely before inverting pan(s) and serving. Bread is best when it has had a chance to rest for a few hours, or overnight. To store, cover in plastic wrap, or keep in an airtight container. Banana bread will last up to 5 days.

11 comments

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  1. Jodi Johnson

    My mom is a terrible cook. But her banana nut bread is known far and wide throughout the Midwest. Her sworn-by secret: sour your own milk with vinegar instead of using buttermilk and use the oldest, most pitiful loaf pan you can find…no heavy duty, non-stick finery! Ever! I’m one of those people who does not like banana bread…except I will knock you over with no remorse for a piece of hers.

    Liked by 1 person

    • queensmithereen

      Jodi, it’s so nice to hear from you! And it’s interesting that you mention your mom’s vinegar secret–I’ve been known, in a pinch, to make my own buttermilk by adding one tablespoon of distilled white vinegar to 1 cup of whole milk. I’m glad I’m not the only one! 🙂

      Like

    • queensmithereen

      Aw, Jenn! Thank you. You’re so kind to stop by and follow. If you look at the recipe, I have baking times for a regular loaf pan and a muffin tin, if that’s easier! I just think using a bundt pan looks beautiful. If you make it, I’d love to hear how you like it! 😊

      Liked by 1 person

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