I wanted to try another banana bread recipe, but this time without sour cream. They both turned out very different. The one with sour cream was more dense and flavorful. If I had to pick one, I think that I liked the sour cream banana bread the best. Banana bread is one of my favorite foods. It smells so good when baking in the oven. I should try to patent a banana bread scented candle!
I had a bunch of bananas laying around the house that had intentionally gone bad. Besides the banana bread that I made yesterday, I am planning to make a banana cream cheese cake for the dinner party I am hosting tonight. Oh, and if anyone knows why my banana bread falls when I take it out of the oven, I would love to know the answer? The loaf in the picture below came out of the oven really tall and rounded, then when I took it out, it sank around 1 - 1 1/2 inches :( The same thing happened with the other banana bread recipe.
QUICK AND EASY BANANA BREAD RECIPE
makes 1 loaf
recipe adapted from Copykat Recipes
1 3/4 cup flour
2/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 medium ripe bananas
2 tbsp milk
1/3 cup softened butter
Preheat oven to 350 F.
In a large bowl, combine 1 cup flour, sugar, baking powder, baking soda, and salt.
With a hand mixer, beat in mashed bananas, milk, and butter on low speed, until ingredients have combined. Turn the speed to high and continue beating for 2 more minutes.
Add the eggs and remaining flour and mix until blended.
Pour the mixture into a greased loaf pan, and bake for 55 minutes. Let cool on a wire wrack.