Best Banana Bread Recipe Ever | Greggy Soriano
Tired of googling and guessing which Banana Bread recipe to whip up? Your game of Banana Bread Roulette is over! Well, of course I’m a bit biased on you trying my own recipe, but hear me out on this one. Banana bread is one of those recipes that are a hit or miss. Perhaps because it’s a classic? Some are too dry, others are moist, yet too sweet, and some with just too much stuff in it. Although, you can have fun with the flavors if you want to change it up a bit. It’s that rich essence of caramelized banana flavor and that super tender crumb that melts in your mouth, that make Banana Bread amazing.
First off, this recipe is made with real ingredients. I try to avoid extracts that are artificial and hydrogenated fats- like shortening and margarine. Not only is it for health concerns, but it really does taste a lot better when it’s real. Let's be "real" (pun intended) flavor is what's most important here. The waxy film to the palette and after taste, is just plain ol’ grody. Low and behold, this recipe uses real butter! Yes, there are Banana Bread recipes out there that have butter in them, but they’re a bit too short on the crumb. That’s why it has veggie oil, so that it gives that cakey, soft, pick-it-up-with-your-fork-when-you-smash it kind of feel. Also, this recipe uses actual bananas instead of extract. It's amazing how much natural flavor this recipe packs, sans enhancers. It’s a winner!
I’ve always been experimental with foods and love myself a Franken-Foodie moment, but when it comes to classics, I like making this recipe simple: even without walnuts in them. I’m a nut person too. Simplicity and classics have been a thing for me lately: am I turning basic? What's wrong with me? ::slaps myself into reality:: I digress. Oh, and chocolate chips, pineapples, cinnamon and everything ridonkulous, just takes it too far. I like to be able to taste the naturally caramelized banana flavor without something getting in the way.
It’s super easy to make, especially if you have overripe bananas stocked in the freezer. Give it a shot and let me know what you think!
Tips for the best Banana Bread ever:
This might be redundant, but overripe bananas are what make this recipe magical. Not just ripe, like they usually say, you want beyond freckly, even black-skinned, slimy, gooey and almost fermented smelling bananas for this recipe. The juices of the banana will be caramel in color. Sounds, gross, but trust me on this one. It makes a super moist and flavorful end result.
Consolidate your bananas into one big zipper bag in the freezer as you regularly eat your normal bananas. For example, if there’s one or two leftover bananas from the bunch that are too sweet and overripe, throw it in the freezer in your designated zipper bag.
When it’s baked, cool it off slightly, but wrap it in plastic wrap, while it’s still warm. Place the loaf top-side-down, then wrap the plastic wrap around the bottom of the loaf. The heat shrinks it up and locks in all of that moisture.
Ingredients:
½ cup vegetable oil
1/2 cup butter, melted
1 1/2 cup granulated sugar
¼ cup sour cream
8 overripe, super dark-skin, slimy bananas, mashed
4 eggs
1 tbsp. best quality, real vanilla extract
2 1/2 cups all purpose flour, generously measured (slightly over the brim of the measuring cup without leveling.
1 tsp Pink Himalayan Sea salt
1 Tbsp. baking soda
1 cup walnuts, chopped (optional)
Directions:
Preheat oven to 350 degrees.
Grease 2 loaf pans with butter or veggie oil. Silicone pastry brushes are the best for this. You could also just get messy and use your hands.
In a stand mixer bowl, mix together the melted butter, sugar, sour cream, mashed bananas, eggs and vanilla extract. Please make sure your bananas are dark and overripe. They should have dark skins with caramel color to them and a fermented, super fruity scent, along with gooey/slimy-ness is a good thing! Mix well.
Add the flour, salt, and baking soda. Slowly add to the creamed mixture.
Mix until smooth and combined. Avoid overmixing.
Pour batter evenly into 2 prepared loaf pans.
Bake for 50 minutes until top is bouncy to touch and toothpick comes out clean. Enjoy!
Variation:
You can make Chocolate Cherry Banana Bread by layering cherry compote with semi-sweet chocolate chunks in the batter, when you pour it into the loaf pan. Be sure to toss the chocolate chunks in a little bit of flour to avoid the chocolate from melting or floating to the top.
