Banana Bread

This is my new favorite banana bread recipe. It's moist without being greasy and it's super tasty with the brown sugar sprinkled on the top. I tweaked it from ourbestbites.com
I also started beating my bananas with a hand mixer when I made banana breads and such because I hate getting lumps of mushy banana in my baked goods - this avoids that.

Banana Bread

·        Prep Time: 15 minutes

·        Cook Time: 1 hour

·        Total Time: 1 hour 15 minutes

·        Yield: 1 loaf 1x

Ingredients

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3-4 ripe bananas)

1/3 cup sour cream or plain yogurt

1 teaspoon vanilla extract
2–3 tablespoon brown sugar

Instructions

 Spray your loaf pan with cooking spray. Preheat oven to 350°.

Beat bananas in medium size bowl with hand mixer (don’t skip this – it avoid lumpy bananas in bread) instead of mashing them. Mix sugar and butter in stand mixer and beat with at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana (measure from beat bananas), yogurt, and vanilla; beat until blended. Combine the flour, baking soda, and salt and mix until just moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan. Sprinkle brown sugar on top. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

https://ourbestbites.com/the-best-classic-banana-bread/print/42884/