This Softest Banana Bread or muffins recipe is for my dear Aunt, who hinted at our recent family reunion hopes of this Banana bread making an upcoming post.
It is a nut free recipe made with sour cream for extra softness.
This banana bread recipe has been my go to for many years as a quick way to make use of those ripening bananas that never seem to get eaten. (Or possibly my family purposely leaves them ripening when they get their next hankering for some sweet banana treats!) Whichever the case may be, they are quick and easy and make a grab and go snack for lunches and breakfasts. I usually double and sometimes triple the recipe, often throwing a batch in the freezer to always have some on hand.
The thing I love about this recipe is the softness of it. Sometimes to get that moistness, it becomes hard to bake thoroughly without burning the outsides. With the sour cream in this recipe, it makes for a deliciously soft Banana bread (or muffin) while baking evenly.
My family has always preferred banana bread or muffins with a smooth texture, no bits of nuts.
This is a basic recipe that you can be creative with if you choose to be. You can take it up a notch with chocolate chips, blueberries or walnuts if desired; my family just happens to be plain Jane’s and we are quite happy with that!
The important thing about banana bread is to make sure your bananas are ripe enough.
If you are like me, or my daughter, you won’t eat a banana with a brown spot. I personally like my bananas at that perfect moment in time when they change from green to yellow. They last like that for a matter of hours so it’s the only time I eat a banana; hence why they are not part of my daily diet. However, when baking with bananas, the dark brown of the ripened fruit is what gives it the flavour and sweetness. Without those little brown flecks throughout the banana bread, it just simply tastes bland. So if they are looking gross to eat, and you are debating whether to throw them out, they are probably perfect for baking. Don’t be afraid of the brown!
If you like this recipe, please share and pin it. Thank you so much!
Softest Banana Bread
Deliciously soft and moist banana bread or muffins; A go to for quick snacks perfect for breakfast and lunches. This softest banana bread is easy to freeze
Ingredients
- 1 stick butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 + 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup mashed ripe bananas (approx 3 medium)
- 1/2 cup sour cream
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees
- Cream butter, sugar and eggs with electric mixer
- Combine dry ingredients and gently add to butter mixture
- Add bananas, sour cream and vanilla
- Stir or mix on lowest speed of mixer until all combined
- Pour into buttered loaf pan or muffin pan
- Bake until center does not sink approx 45 min - 1 hour
- Enjoy!
Notes
Deliciously soft and moist banana bread or muffins; A go to for quick snacks perfect for breakfast and lunches. This softest banana bread is easy to freeze
Oh, thank you so much, Christy, this is the bestest banana bread I’ve had…it is a definite goal for this weekend. Enjoy your week in the Bend…xoxo
Thanks!:)