Sunday, April 26, 2009

The world's best banana bread... no really!

So about a year ago I googled "Super Moist Banana Bread" and I was directed to Great Grub's website where I found the perfect banana bread recipe, literally. You can't mess it up. It's perfect!

Tonight I broke out my mini silicon baking cups that Miss Bailey sent me for my Birthday. I thought since I was having guests this weekend, mini banana bread muffins would be the perfect bite before our very busy day on Saturday! :)

Super Moist Banana Bread


  • ¼ pound (1 stick) butter, unsalted and at room temperature
  • 2 eggs
  • 1 cup brown sugar
  • 1 ½ cups organic unbleached flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup mashed banana, super ripe
  • 1 teaspoon vanilla extract
  • ½ cup sour cream (SECRET INGREDIENT)


  • Preheat oven to 350°F


  1. Sieve together the flour, salt and baking soda then set aside.
  2. Cream the butter in the mixer.
  3. Once the butter is fluffy, add the sugar and blend the mixture well.
  4. Then, add each egg, blending in between.
  5. Mix in one third of the dry ingredients and then one third of the banana.
  6. Repeat twice.
  7. Add the vanilla extract.
  8. Blend in the sour cream.
  9. Turn the batter into the loaf pan lined with parchment paper. Let batter stand for 15 minutes.
  10. Bake for 1 hour. To test if it is done, insert a knife and if it comes out clean, its ready.
  11. Turn the finished loaf on to a cooling rack.
  12. Serve when you can’t stand to wait any longer.

What you should know

Remember to never over work your batter. It makes a cakey, tougher finish.

More mini 48 mini banana bread muffins, bake for 11 minutes at 350.

1 comment:

  1. yay! you used your birthday present! hope they turned out perfect :) (i'm sure they did!)