Best Banana Bread

This Banana Bread is definitely my new go-to recipe.  I love that it doesn't have oil in it - I hate picking up quick breads and finding that my hands are now coated with oil.  Ick.  It still has butter, so there's a bit of grease, but nothing like the oily breads.  And it tastes sooo good.

Best Ever Banana Bread

yield: 2 LOAFs

prep time: 10 MINUTES

cook time: 65 MINUTES

Ingredients:

·         2 cups (250g) all-purpose flour

·         2 cups whole wheat flour (white wheat is best)

·         2 teaspoons baking soda

·         1/2 teaspoon salt

·         1 teaspoon ground cinnamon

·         1 cup butter, softened to room temperature

·         1 cup packed dark brown sugar

·         ½ cup packed light brown sugar

·         4 large eggs

·         2/3 cup sour cream or Greek yogurt

·         7-8 large mashed bananas

·         2 teaspoons pure vanilla extract

·         optional: 3/4 cup (100g) chopped pecans or walnuts

Directions:

1.       Adjust the oven rack to the lower third position and preheat the oven to 350°F.  Grease two 9x5-inch loaf pans.

2.       Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.

3.       Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes (Do NOT mash bananas in here before this step, or the butter won’t combine correctly). On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.

4.       Spoon the batter into the prepared baking pan and bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

5.       Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.

To freeze: wrap tightly in two layers of plastic wrap or aluminum foil and then place in freezer bag.

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