mmm banana! I love it as much as last week, but I’ll spare you the repeat story of my banana love.
Bana-na-na. It’s just one of those things that just goes…with everything. Oatmeal, french toast, on your Cheerios, in milk with sugar, dipped in peanut butter, pie, ice cream, cookies,drizzled in chocolate, in breads, plain…. how are these not one of the most amazing things on this earth?! From what I can gather, I think most everyone enjoys the banana flavor, but certain people just can’t get past the texture. Cakes is one of those. As long as it’s in something, he’s fine, but he’ll never just pick one up and go to town, so I love incorporating it into secret-healthy things 🙂
I love baking, I hate butter. It’s kind of my M.O. Have you seen those fat visualizations where they show you what a pound of fat looks like in your hands? That’s what I think of when I think of butter. I feel like I’m just putting stick of butter into my back pocket and it’s soaking into my skin. I’ll use (sunflower) oil. Thanks.
Here is yet another awesome banana, and bread recipe without butter. Tastes better, lasts longer, and guilt free! This single loaf is the perfect mixture of the perfect crisp golden brown outside, a mouth-watering moist banana filling inside, but also the perfect pairing of flakiness with every bite. Need more chocolate? Try my Chocolate Swirl version of Banana Bread!
Make this, sincerely yours, Ms. Butter Anxiety
The PERFECT Banana Bread
1 cup sugar
3 mashed bananas (about 1 cup, a little over wont hurt)
1/2 cup oil
1/2 cup sour cream (looking for an alternative? Substitute applesauce or greek yogurt!)
1 1/2 tsp vanilla
1 1/2 cup flour
1 1/4 tsp baking soda
1/2 tsp cinnamon
1. Preheat oven to 350 and grease your pan with cooking spray, then flour it as well. This is one of the few times I don’t use parchment paper, I think the crust turns out better.
2. With either a wire whisk or a stand mixer, add your sugar and oil together (I used a 1/4 cup olive oil and 1/4 cup canola oil, but use what you have)
3.Add eggs, bananas, sour cream and vanilla until blended. If you don’t spend extra time making sure your bananas are mashed well I would recommend using your mixer to work it more.
4. Slowly add your flour, followed by the rest of your dry ingredients just until everything has combined, do not over-mix.
5. Pour batter into pan, and bake for about 50 minutes. I always check mine with a toothpick 5 minutes early and wait for it to come out clean. If you’re going to take the time to make bread, you don’t want to over-bake it and dry it out.