I Made the Best Banana Bread with One Surprising Ingredient
We’re all looking for the same thing when it comes to banana bread: moist, tender, and loaded with that banana-y (that a word?) flavor. We can tweak a few things with the recipe, but how often do we consider the most crucial part of the banana bread? The banana! Recipes often call for overripe bananas to bring out the best sweet flavors.
But how far is too far when it comes to overripe bananas? What happens if we bring these bananas to extreme over-ripeness, right before we cross the rotten territory? Well, what happens is pure magic. You get a certain sweetness that you can’t find in spotty or brown bananas. It may look rotten, but trust me: it’s perfect.
Now, take a close eye while you watch these bananas ripen. Put them in an airtight environment to prevent mold from growing. Once the whole banana is dark, with no flecks of yellow in sight, then you’ve made it. You’re once step closer to making the best banana bread!
How to make banana bread
- 1 ½ cup flour
- 1 cup packed brown sugar
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 130g browned butter
- 2 large eggs
- 1 1/2 cup overripe bananas
- 1/2 cup sour cream
- 1 tsp vanilla extract
- Preheat oven to 180C.
- Prepare dry ingredients by mixing flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
- Melt butter on a pan over medium heat. Stir constantly until it turns brown, 15-20 minutes. Remove immediately from heat and set aside to cool.
- In a separate bowl, mix butter, eggs, bananas, sour cream, and vanilla extract.
- Add dry to the wet ingredients. Mix with a spatula or a fork, careful not to overmix. Once incorporated (any lumps are fine!), set aside.
- Grease a loaf tin and pour in batter. Level with a spatula and rest for 20 minutes.
- Place tin inside the oven and let it bake for 35 minutes, or until the center of the banana bread is at 200C. Remove from oven and let it cool slightly before slicing.