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
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.