I’ve been on a baking spree lately, from baked macaroni, cookies, tarte tatin and now banana bread. My kids love anything sweet and frankly, their sweet tooth comes from me. If I’m going to bake something yummy, I may as well load it with vitamin K. I’ve been experimenting with the mighty banana bread and trying to figure out what I can do to keep it moist. The key, load up on the bananas and sour cream… or is it that tablespoon of rum?
Oh well, whatever it was, I finally hit the jackpot. From my home to yours, enters the super moist banana bread.
In my basket:
6 over ripe bananas (mash 4 thoroughly in a separate bowl; mash the other 2 with chunky bites in a separate bowl)- set aside
1-1/2 c AP flour (I prefer baking with King Arthur Flour)
1/4 tsp salt
3/4 tsp Baking Soda
1 tsp cinnamon
1 heaping cup of Dark Brown Sugar (packed)
1 tsp vanilla
2 tsp Rum
1/2 c vegetable oil
1/4 c sour cream
Preheat the oven to 325. Cooking time 1 hr 2o min to 1 – 1/2 hrs.
Sift flour, salt and baking soda.
Fold 4 pre-mashed bananas.
Add the sugar.
Add lightly beaten eggs, vegetable oil, vanilla, rum
Add the sour cream
Finally, fold in the remaining semi-mashed bananas (with chunks).
Pour in a loaf pan (preferably a dark loaf pan).
Place in the oven and bake for 45min-1hr. General rule of thumb, insert a toothpick and the center and it comes out clean or if the center of the cake feels springy.