One of my favorite foods to make is banana bread. It’s ideal year-round, there are many variations and you can typically freeze it to enjoy later.
I’ve tried many recipes for banana bread over the years, and have posted several here, but I think I’ve finally found the best one ever. It has butter and sour cream, and a lot of bananas, so it’s moist and flavorful. It’s actually my own adaptation of a recipe from the book Cook This, Not That.
This recipe is for one loaf of banana bread so you’ll only need one standard loaf pan. However, if you have more than one pan you could double the recipe and freeze one loaf for later!
If you want a healthier version, just replace some of the flour with whole wheat flour. I usually substitute 1/2 cup of the flour with whole wheat flour, and add a little extra sour cream to keep the batter moist.
And for something different, you can stir in any of these before pouring the batter into the pan:
- 1 cup of blueberries (fresh or frozen)
- 1/4 cup of shredded coconut
- 1 cup semisweet chocolate chips, OR
- 2 tablespoons smooth peanut butter.
Scroll to the bottom for a printable version.