Sunday morning, rain is falling and craving a Banana Bread?
I get it … me too!
But don’t worry, I’ve got you. This recipe is foolproof and super easy to make.
This is the way that I make it but you can make some changes to get an even more delicious bread. But first, lets talk about ingredients:
- Sugar: For this recipe I’m using “azúcar morena” (brown sugar). This is to get a richer flavor and a nice brown color in out bread, but it can be easily substituted with every other type of sugar except for piloncillo, icing sugar and artificial sweeteners (you would have to adjust the quantity and in the case of the Icing sugar, the consistency of the bread is going to change to a more dense product).
- Butter: Using melted butter helps the bread to get a bit lighter than just soften butter. You could use vegetable oil too but butter enhances the banana flavor. (If you want to get a richer flavor, brown the sugar a bit and let it cool).
- Eggs: There’s no need to get the expensive organic ones, but try to use the biggest ones. A bigger egg means more egg white which contains protein and helps trap air when you beat them so your mixture will stay fluffy throw out the baking process.
- Sour Cream: The key for moisture! But it can also be substituted for natural greek yogurt.
- Bananas: As ripe as they can get. Have you ever peeled a banana that is too ripe and you can see water coming out of it? … That is sugar turning into water. When there’s too much water in a product, bacteria gets a chance to reproduce and so the product goes to waste. So we don’t want them saggy, but a nice slightly brown ripe banana. (To intensify the flavor, you can put them on the oven for a few minutes until the peel gets completely brown).
- Flour: In breads like this, it’s not so necessary to generate gluten because you’re using baking powder to inflate it. So you can pretty much substitute wheat flour with any other kind of flour. Just keep in mind that there are flours that absorb more liquids than others, so just try to add more liquid if it’s required to get the same consistency.
I promise, your house will smell amazing. (You can add some spices as cinnamon and cardamom if you want to)
The Recipe
This recipe makes 1 loaf of Banana Bread
Ingredients:
- 113 g Brown Sugar
- 2 g Salt
- 158 g Melted Butter
- 2 Eggs
- 60 g Sour Cream
- 4 Ripe Bananas (leave one for decoration)
- 260 g All Purpose Flour
- 8 g Baking Powder
Preparation
In a bowl, mix together brown sugar, melted butter and salt until you get a “paste” and the color of the sugar changed a little bit.
Add the eggs and mix until it’s light and fluffy. (I’m using a hand electric mixer but you can do this with a whisk or a fork). Get the sour cream in there too.
Take 3 of your bananas and cut them into peaces (it doesn’t have to be pretty, it will get mixed anyways), if you would like, you can make a pure before hand but I just like chunks of banana on the bread. With the mixer (or whisk or fork) press the bananas to the bowl and mix really well.
Combine the flour and baking powder, incorporate them into the mixture… don’t over mix it!
Prepare a mould with butter and flour, pour the mixture in there (make sure you don’t fill the mould to the top, we don’t want it to drip).
Take the remaining banana and cut it in half from the tip to the bottom. Place one half, with the inside face up, on top of the mixture leaving space for the other half. Do the same thing with the other one.
Sprinkle a little bit of brown sugar on top of the bananas. Bake it for 45 – 50 minutes at 175 C.
Let the loaf cool down and enjoy it with a cup of your favorite coffee or tea. I like to take mine with matcha latte!
If you want to make this delicious bread, TAG ME! Instagram: @mrssublimebakes
Mrs Sublime Bakes 