I originally posted this on Facebook on 10/20/09.
I had a friend ask me for my banana bread recipe. Well, I have a few that I use, but find myself going to two in particular. This one is the one I use least often because it isn’t as healthy as my other “go to”. This one is made with white flour, quite a bit of fat, and only makes one loaf. My other “go to” recipe is made with whole grain flour, is fat free, and sweetened with honey or agave (which is what I prefer, because I don’t like the strong flavor of the honey up against the banana) or even maple syrup. This particular recipe (the one I’m posting here) was originally served to us with a streusal topping, but when I wrote the recipe down I forgot to copy the streusal portion of the recipe, so I just mix rolled oats with cinnamon sugar and top the loaf with that. But if you know how to make a streusal topping, please use that, it is wonderful!
Banana Brunch Bread
In a medium-sized mixing bowl cream together:
1/2 cup butter
1 cup sugar
When that is light and fluffy and a light yellow color, add:
1 cup mashed banana
1/2 tsp. vanilla extract
1/2 cup sour cream
In a large mixing bowl, sift together:
2 cups unbleached flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. baking soda
Gently stir wet ingredients into dry, mixing until just moist (do not overmix or your bread will be tough). Pour into 2 7 inch loaf pans or 1 9 inch loaf pan that has been sprayed with non-stick cooking spray. Top loaf/loaves with streusal topping. Bake in a preheated 350 degree oven for 45 minutes or until golden brown and a toothpick comes out clean when inserted into bread.