Moist and Delicious Banana Bread

Yesterday I woke up to a car that was buried in snow, in a parking lot that wasn’t shovelled, on a street that wasn’t plowed. In other words, I wasn’t going anywhere anytime soon – SNOW DAY!!! Working from home definitely has it’s perks including wearing yoga pants all day, snuggling up with two cute doggie office mates and getting the chance to bake another batch of the banana bread recipe I have been determined to get right.

It all started earlier this month when we had a surplus of bananas in our apartment and I decided to make a loaf of banana bread. Usually I make it with dark chocolate chips or coconut and lime or whole wheat flour and stevia…but this time I wanted a real true old-fashioned banana bread using the kind of ingredients my great grandmother would have used. For all the fancy recipes we can come up with, there is something to be said for the simpler way. Over the last couple of weeks I’ve made a few loaves here and there until I got the right combination to make a moist loaf that doesn’t dry out, but still has lots of flavour. I finally did it!

The dogs were quite happy to snooze (on their new window seat) while it was baking. I kept on working away, while the apartment filled with that glorious freshly baked banana bread smell (I’m sure you’re picturing it right now).

I texted Garrett that there was a loaf for him to test when he got home and he wasn’t in the door five minutes before he was asking for a big fat slice with butter on it.

When it’s still warm and the butter melts into it…that’s the best.

 

This recipe is really easy to double for two loaves. I did that this time so that we could have one this week and then freeze the other for a busy week. You could also take it to a neighbour or friend!

Preheat oven to 350°F. Cream together butter and brown sugar. Add eggs one at a time, followed by vanilla and mix well.
In a separate bowl, whisk together flour, baking soda and salt. Add dry ingredients to the wet ingredients and mix well.

I ran out of eggs (!!!), but I was able to find a quick substitute using things I already had on hand. On this site, they suggest whisking together 2 tbsp water, 2 tsp baking powder and 1 tsp oil in place of an egg. It worked great!

Add banana and sour cream, and mix well.

Meanwhile, grease your loaf pan and dust it with flour.

Pour batter into the prepared loaf pan, smooth the top with a spatula and bake for 50-55 minutes, or until a toothpick inserted in the centre comes out clean.

Let rest in pan on a rack for 10 minutes, then turn out onto rack to cool.

Slice into nice thick slices for breakfast or snacks!