There are certain recipes that come from Matt’s mom that he is very specific about, Banana Bread being one of them. You see I kind of like to mix things up and test out new thing when I bake but he’s a traditionalist when it comes to recipes his mom made him growing up. I managed to make one change to this favorite that he approves of- switching out the flour to whole wheat. As long as your bananas are good and ripe this favorite tastes just as delicious as if made with white flour but has some added nutrients with the whole wheat flour. Its a standard in our house because it seems like I always have some over-ripe bananas!
You might remember my peanut butter chocolate chip banana
bread from a few weeks ago, this recipe is the traditional version of that. Like I said I like to play around with standard baked goods and make them different. What do you do with over-ripe bananas? I’d love to hear in the comments!
- 1 stick of butter
- 1 cup sugar
- 1 1/2 cups mashed bananas (very ripe, about 4 medium)
- 1 tsp soda
- 1/2 tsp salt
- 1 3/4 cups of whole wheat flour
- 1/4 cup sour cream
- 1 tsp vanilla
Preheat your oven to 350. Cream the butter and sugar, then add the soda and salt. Add in the mashed bananas and mix until incorporated. Add the flour in two parts and add the sour cream and vanilla alternately with the flour. Pour into prepared loaf pan or mini loaf pans. For one loaf bake for 55 minutes, for mini loaves bake for 20-25 minutes. Insert a toothpick in the center and when it comes out clean it is done.
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