This banana bread is unbelievably moist and has an amazing crust. The crust was actually Chris' favorite part. I think the use of sour cream helped to make the bread the texture it was. I've used sour cream when baking in the past, and whatever I'm making always turns out very moist. And you otherwise wouldn't even know it was in there. I guess it's a new trick? Enjoy!
- 1/2 cup unsalted butter
- 1 1/3 cup light brown sugar
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 cups flour
- 2 eggs, lightly beaten
- 1/4 cup light sour cream
- 1 tsp. vanilla
- 2 large bananas mashed (about 1 cup)
- Optional add ins - 1 1/2 cups semi sweet chocolate chips or chopped nuts
Preheat oven to 350 degrees. Butter and flour a large loaf pan or 4 mini loaf pans.
Source: Adapted from The Ginger Snap Girl