I know this is like my millionth banana bread recipe. I dont know what it is, chocolate cakes, brownies, banana bread and zucchini bread, I keep trying new recipes.
I will tell you that I have never met a banana bread I didnt like. There was one recipe I tried that was hard to bake, the top kept browning while the inside was still raw. I never made that recipe again. I suspect though if I had baked it in a bigger loaf pan of muffin cups it would have been better. Probably the only fault with that recipe was the size of the pan or the amount of pans.
What I like about this particular recipe is that there is a higher banana to flour ratio. That really works for me because usually if I am making banana bread it is because there is a large amount of bananas wanting to be used up.
This recipe is SUPER moist. I made some with walnuts and some without. My one daughter is not interested in walnuts by any means. I tasted one with and one without, definitely I prefer the ones with walnuts.
Adapted slightly from this recipe at Epicurious.
1/2 cup (1 stick) unsalted butter, at room temperature
1 2/3 cups all-purpose flour
4 medium very ripe bananas (about 13 ounces), peeled and mashed
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (packed) dark brown sugar
2 large eggs, at room temperature
1/2 cup chopped toasted walnuts
Preheat oven to 350°F. Grease a 9 x 5 loaf pan or one of these above) fancy, shmancy loaf pans.
Cream butter and brown sugar together for about four minutes. Add in eggs one at a time.
In a separate bowl combine sour cream, vanilla and mashed bananas.
In another bowl combine dry ingredients.
Add half the dry ingredients to the butter mixture. Then all the liquid ingredients. Then the rest of the dry.
Fold in walnuts.
Bake for about an hour. If using said, fancy shmancy loaf pan, about 45 minutes. But please check on whatever receptacle you are using because baking times vary.