Tuesday, August 25, 2009

A Classic: Moist Banana Nut Bread

If you're like me, baking is a daunting task.  I love to cook, because I can add a dash of this a pinch of that.  Baking on the other hand, is a precise method of cooking.  I had some banana's that were going bad so decided to make banana nut bread.  Usually, it comes out like hockey pucks until I modified it and added a secret to make one of the moistest breads I've ever had.

3-4 Very Ripe bananas (the riper they are, the more moist the bread)
2 eggs
1.5 c. flour
1 and 1/2 sticks of unsalted butter (room temperature)
1/2 c. chopped nuts ( i like pecans)
1.5 c. brown sugar
1 tsp. baking soda
1 1/2 tsp. vanilla extract (use pure)
pinch of salt
1/3 c. sour cream (the secret ingredient)

Heat oven to 375 and place rack in the middle of the oven.  Spray 1-2 loaf pans with non-stick cooking spray.

In a medium bowl combine flour, baking soda and salt and combine with a whisk.

In a small bowl, mash the bananas until it looks like baby food and then combine with the sour cream.

In another medium bowl, cream together the sugar and butter until it's well combined (30-45 seconds) add eggs one at a time and mix until it is all combined.  Add the vanilla.

With a rubber spatula add the wet ingredients with the dry.  Do not over mix at this point, otherwise you will begin to develop the gluten (WARNING:  Hockey puck bread can happen here).

Combine with chopped nuts and add to loaf pan(s).

Place in oven and set timer for 30 mins.  Start checking after 30 mins by placing a tooth pick in the center, if the toothpick comes out clean, its done.  My bread took about 45 mins.

Once you take the bread out of the oven, let it sit for about 10 mins and serve warm.


  1. I love pecans too, I substitute them in anything that calls for walnuts, and thanks for the "secret tip" I will definitely try this recipe :)

  2. Please do and let me know how it turns out for you!