I have been making banana bread for years. Usually just once or twice a year during my quest for the perfect recipe. The perfect balance of sweetness and nuttiness, of bread and muffin. Up until last month I was still searching. I had found some decent recipes but none that really stuck out in my mind and none that I had bothered to put into my recipe book for future use. That is until last month.
Last month I was preparing to go to Phoenix to visit my mom. I knew that I had a long flight with a 3 hour lay-over. I also knew that I did not want to spend a boatload of money on airport food or even worse, airplane food. So I decide to pack myself a dinner and snack.
I made a yummy turkey sandwich on homemade whole wheat bread with lettuce, tomato, and mayo. I was going to pack some fruit when I noticed that I had 3 very over-ripe bananas sitting in the fruit bowl. What else do you do with over-ripe bananas besides make banana bread?
So I hit the internet on a search for a quick recipe that used what I had handy in the house. I finally ran across an awesome recipe on the blog How Sweet It Is.
I tweaked the recipe to add an extra banana, walnuts, and make the whole thing dairy-free. It is seriously the best banana bread I've ever eaten. It is moist, sweet, nutty, and full of banana flavor. I made 4 mini loaves so I could bring some to my mom in Phoenix. We ended up eating all of it within my first week there.
I don't know how to put into words how good this bread is. I've already made the recipe twice since returning from Phoenix last month. I even purposely bought bananas and let them over-ripen just so I could make this bread with them. I currently have 2 mini loaves in the freezer, for fear that we will eat them too quickly.
If you are ever going to make a banana bread, make this one. If you have made one before and didn't like it...make this one instead. I guarantee you will fall in love with it.
Best Banana Bread EverFrom How Sweet It Is
1 Stick Margarine, Softened
3oz Soy Cream Cheese (Tofutti brand)
1 Cup Brown Sugar
3 Very Ripe Bananas
1 Large Egg
1/4 Cup Soy Sour Cream (Tofutti brand)
1 1/2 Cups All Purpose Flour (may substitute Whole Wheat)
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Chocolate Chips
1 1/2-2 Cups Chopped Walnuts
- Preheat oven to 350 degrees (F).
- Grease or line pans.
- In a large bowl, cream the margarine, sugar, and cream cheese until light and fluffy.
- Add the bananas, sour cream, and egg.
- Mix until smooth.
- Mix in the flour, salt, baking soda, and baking powder.
- Fold in the chocolate chips and walnuts.
- Bake until a toothpick comes out clean.
This can be baked in 2 regular sized loaf pans for 60-75 minutes, 4 mini loaf pans for 35-40 minutes, or in regular size muffin pans for 25-30 minutes. These baking times are approximate and will vary by oven and location.
Yields: 2 loaves
Don't be afraid to experiment with this recipe! Try different kinds of nuts or different types of chips (peanut butter chips would be interesting). It really is a very tailorable recipe.