I love banana bread. I have loved it since I was young, though I do have to admit that we used to make it out of a box. How dare we!
I even think my grandmother made hers out of a box? How dare she! I will have to double check.
I stumbled upon this banana bread recipe one evening when I was craving banana bread, but – oh gosh, it’s true – RAN OUT OF SUGAR. So my first thought, you know, was to run to the store IMMEDIATELY since I come from the internet generation and expect everything NOW. (My dad likes to remind me of this. Alot.) Then, on second thought, also probably due to being a part of the internet generation, I decided I was too lazy.
So I hurrily searched for a recipe using only brown sugar. Which I have boatloads of. Because I love it. And it’s brown, so it’s healthy right? Kind of like ‘brown’ flour – aka wheat?
Anyway, I found this recipe from the excellent chefs of Chez us posted on Tasty Kitchen. Have any of you ever been? Well if not, leave here immediately. Go directly to that site. I will expect you back in 8 days, since that is how long I spent perusing the entire thing.
This site was created by Ree, ThePioneerWoman, who is INCREDIBLE. I will say it again, she is INCREDIBLE. Love her. Love her site. Check it out now. Drool over her handsome recipes and yummy husband. I mean yummy recipes and handsome husband. Same thing.
Back to this banana bread. This is by far the most moist (say that 5 times fast) banana bread I have ever had. It is decadent. The batter is so fluffy and instantly appears different than most breads – I noticed this right away and took it as an excellent sign. Probably because I ate a good 3/4 cup of batter.
The decadence has to come from 2 of my most favorite ingredients in baking: sour cream and cream cheese. Love them.
I have one confession – albeit a HEALTHY one. I used whole wheat flour when making this. It was delicious.
Not as delicious as the time I used white flour.
Either way you make it, it is superb. Give it a shot!
I bring out the love of my life:
I love all things PINK.
2 ripe bananas + 1 not-so-ripe banana. The recipe only calls for 2, but we all know I don’t like follow directions.
Mash ’em up good. I prefer to use a fork. I may have also had a bite. Maybe.
These are my friends. They don’t judge me.
Mid-mix. Can you see the fluffy deliciousness? The mashed banana chunks? The consistency is incredible. If you make, you will understand.
I added in some chocolate chips. MILK chocolate chips. I love milk chocolate. Not huge fan of dark chocolate. It is kind of like veggies to me. I eat it because it is better for you.
Of course, there wasn’t enough chocolate for me. So I needed to add some more.
Ok. Moment of truth.
Do many of you butter and flour your cake pans anymore?
I don’t. My grandmother would be disgraced.
I am a disgrace.
Please note the cookie jar in the background. It is empty. Still.
I just wish you could FEEL the consistency.
I know it is blurry. I am working on that. Or trying. Or begging.
Give it a go & let me know what you think.
The Best Banana Bread. Ever.
1/2 cup butter
3oz cream cheese
1 cup brown sugar
2 ripe bananas
1/4 cup sour cream
1 1/2 cups flour (I subbed whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
Preheat over to 350. Grease a loaf pan.
Cream butter, cream cheese, and sugar until light and fluffy. Add in mashed banana, sour cream, and egg and mix ’til smoothe. Stir in dry ingredients. Fold in chocolate chips. Bake for 60-75 minutes. Devour.