I go to West Park Baptist Church in Knoxville, TN and every month we have a meeting specifically for moms. We call it Mom’s CHAIR (Connecting Homes with Authentic Intentional Relationships) and it’s kind of like a MOPS program. We study the Bible, listen to encouraging speakers, meet with a mentor mom, and of course, eat yummy food! I am in charge of the brunch items and last month I chose to make banana bread. It’s an oldie but goodie of a recipe that I got from my overgrown Taste of Home cookbook. I especially love this bread because it works well in loaf or muffin form and it tastes great with walnuts or even chocolate chips!
Step 1: The Wet Ingredients
First, start by creaming together 1/4 cup of softened butter and 3/4 cup of sugar. You can also use shortening in place of the butter in this recipe and it will yield a fluffy, light texture. Add 2 eggs, one at a time, and beat the mixture well after each addition.
Second, stir in a cup of mashed (over)ripe bananas and 1/2 cup of lowfat sour cream. You can also use Greek yogurt in place of the sour cream if you don’t have any on hand.
Step 2: The Dry Ingredients
In a separate bowl, combine 2 and 1/4 cups of all purpose flour and 1 teaspoon of cinnamon. Then toss in 3/4 teaspoon of baking soda and 1/2 teaspoon of salt. Stir all of this together and then slowly add it to the wet ingredients.
Step 3: Baking Banana Bread or Muffins
As you stir the dough, you will notice it is thick and sticky. If you want to add walnuts (1/2 cup) or chocolate chips (1 cup), now is the time to do so. My family doesn’t like walnuts, so I opted to leave it plain. But really, no matter how you make this banana bread it is moist and delicious!
Pour the banana bread mixture into a well-greased glass loaf pan. Dark non-stick loaf pans also work, but you will probably need to adjust your oven temperature if you use them. Bake the banana bread at 350 degrees for about an hour or until an inserted toothpick comes out clean. For darker pans, bake at 325 degrees and check for doneness at an hour and add more time as needed.
Let the bread cool in the pan for 10 minutes before removing it. It cuts best into slices when it has cooled completely.
You can also make these in muffin tins and bake them for about 20-25 minutes. One time I made Banana Chocolate Chip Muffins for my kiddos’ snack and they loved them!
This is a great bread to give as a gift throughout the holidays but it is also perfect for your morning cup of coffee! You know what else? It freezes really well! So if you are in a baking mood one day but know you can’t possibly eat it all before it goes bad, the freezer is your best friend!
What is your favorite thing to bake this time of year? If I’m not making this banana bread, I also enjoy my Cinnamon Apple Muffins, Mini Blueberry Peach Scones, and Pumpkin Muffins with Vanilla Frosting. For even more baking recipes, visit my Recipe Index or follow my Pinterest Boards. Happy cooking y’all!
- 1/4 cup softened butter or shortening
- 3/4 cup sugar
- 2 eggs
- 1 cup mashed bananas about 3
- 1/2 cup sour cream or Greek yogurt
- 2 1/4 cups all purpose flour
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 1/2 tsp salt
- Optional: 1/2 cup chopped walnuts or 1 cup semisweet chocolate chips
- Heat oven to 350 degrees.
- Cream and the butter and the sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the bananas and sour cream.
- In a separate bowl, combine the dry ingredients.
- Slowly add the dry ingredients to the wet ingredients just until moistened.
- Fold in the nuts or chocolate chips if using any.
- Pour batter into a well-greased glass bread pan.
- Bake at 350 degrees for 1 hour or until inserted toothpick comes out clean.