Are you a fan of banana bread? Yay, neigh? I love a good banana bread and this is the recipe I’ve been using for a long time now. So don’t throw away those over ripe banana’s, they are perfect for this.
I don’t like a super ripe banana to begin with. I like mine with a hint of green on it, so I think its too ripe when its a dark yellow or even a streak of brown on the skin. Not everyone feels that way. But as soon as I see brown, if my husband or son aren’t gonna eat them. In the freezer they go for smoothies. I forget beyond that point and they are all brown and almost blackish… then they are absolutely perfect for banana bread or muffins. Makes for a super moist batter and outcome.
So grab those over ripe nana’s and get to baking!!
- stand mixer or large mixing bowl
- 3-4 over ripe bananas
- 1 cup granulated sugar
- 2 tbsp brown sugar
- ½ cup unsalted butter, melted
- 2 eggs
- 1 tsp vanilla
- 4 tbsp sour cream or Greek yogurt
- 4 tbsp water
- 1 ⅔ cup flour
- 1¼ tsp baking soda
- Pre-heat oven to 350°Grease muffin tins (use papaer liners) or bread pan. In a medium bowl, add flour, baking soda and salt, give a little mix to incorporate. Set aside.Mix banana, sugars, butter, eggs, vanilla, sour cream and water until well blended.Add in the dry ingredients. Mix until combined.Fill muffin cups 2/3 of the way full. Bake 18-20 minutes, or until toothpick comes out clean.Let cool a few minutes before serving. Enjoy!Note: You could even add 1 cup of chocolate chips. (add at the end of the mixing the flour with the wet ingredients)