Anna Weicht

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Moist Banana Bread

February 22, 2017

Here is a wonderful basic banana bread.  It is super moist and delicious!  I like this recipe, because there is nothing fancy about it, and the bananas are the main star in this bread.  It is truly a classic banana bread. 

 

I found this gem in a church cookbook many years ago.  While living in Kansas, my husband and I were invited to a friends house in the town of Pretty Prairie.  Our host had quite the collection of church cookbooks, and as a newlywed, I felt that I needed a good banana bread recipe.  This one caught my eye.  It was tucked in several pages of banana bread recipes, and it had 'moist' in the title.  I thought to myself, "There you go!  Look no further."  The ingredients were listed and the directions only said, "Mix well and pour into greased loaf pans.  Bake 350 degrees for 1 hour 10 minutes."  I had to figure out how to do the recipe from there.  Don't you love church cook books!?!  I have given you a little more detailed instructions, but it is still very easy to make!  I hope you enjoy this classic, as I have for these twenty-five plus years!

Bon Appetit

Tips:

  1. This banana bread freezes well.

  2. You can use three (8 by 4) loaf pans, instead of two (9 by 5) loaf pans.  You just need to lower the temperature to 325F.  You then bake the loaves for 45 to 55 minutes.

 

 Ingredients:

  • 4 and 1/2 cup flour

  • 3 teaspoons baking soda

  • 1/2 teaspoon salt

  • 3/4 cup unsalted butter, softened

  • 3 cups sugar

  • 3 eggs, lightly beaten

  • 1 and 1/2 cup sour cream (12 ounces)

  • 6 very ripe bananas, pureed

  • 2 teaspoons vanilla

 

Directions:

Preheat oven to 350F.  Grease and flour two (9 by 5) loaf pans.  In a large bowl, mix the flour, baking soda, and salt together with a whisk.  Set this mixture aside.  In another bowl, cream sugar and butter with a hand held electric mixer.  Add eggs and mix well.  Add the sour cream, pureed bananas, and vanilla to the bowl.  Mix well. 

 

Add the flour mixture to the liquid mixture.  Mix until all ingredients are incorporated.  Pour into prepared loaf pans, and bake for 1 hour and 5 minutes to 1 hour and 15 minutes depending on your oven.  After 45 to 50 minutes of bake time, check the loafs for overbrowning.  If needed, place a piece of foil over the top of the loaves to prevent overbrowning.  Loaves are finished when wooden toothpick inserted in center of loaves comes out clean.  This makes two loaves.

 

 

(edited by Anna Weicht) 

 

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