This week I thought I’d try a new banana bread recipe. I’ve made many and posted one here.
I began an internet search and came across Flour’s Famous Banana Bread recipe. It looked different enough from banana bread recipes that I have tried before (sour cream was an interesting addition, even though there wasn’t much) and as though it would be moist. I had just made banana bread a couple weeks ago, so I thought I would change it up a bit this time. The result was tasty enough that my husband at some of his own free will. It takes extraordinary measures to get him to overcome his version to quick breads (my mother-in-law likes nuts, raisins or other things in her breads, which he decidedly does not). I changed enough about the recipe that I don’t officially in copyright terms have to credit the Flour recipe, but I think it adds an additional level of credibility to the recipe, and I did use it as a basis.
I replaced most of the Flour recipe sugar with maple sugar. I suppose this isn’t exactly a staple item in most pantries. You can re-replace it with white sugar if you don’t any.
One other note, I don’t entirely pre-mash my bananas when making banana bread, unless they are not super soft from being over ripe. I end up mixing them well with the other wet ingredients and my mixer does a good enough job of mixing/mashing during that stage. If they are crazy soft, I just dump them in. If they are just soft, I peel the bananas and with the mixer running I break off 1 inch pieces smashing them a little as I go and drop the pieces in the mixer and let it all mix up. You may have to go through and mash or remove some larger chunks if your mixer doesn’t get to them.
Maple Banana Bread
Adapted from Flour’s Famous Banana Bread recipe
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup maple sugar
- 1/4 cup sugar
- 2 eggs
- 3 tablespoons real maple syrup
- 1/2 cup oil
- 4 bananas, very ripe
- 3 tablespoons sour cream
- 2 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease and flour 3 mini loaf pans or one regular size loaf pan.
Whip maple sugar, sugar and eggs in the stand mixer for about 5 minutes. Continue mixing and add in the oil. Add in all of your bananas (mashed or letting the mixer take care of it), then the maple syrup, sour cream and vanilla. Mix for a few more minutes.
Stop the mixer, pour the flour, baking soda and salt on top of the wet ingredients. Then run the mixer until just fully combined.
Turn the batter out into the loaf pan(s). Bake until finished, 35 minutes to an hour depending on the loaf size and oven.
Remove from oven and let cool for a few minutes before turning out of the pans to a wire rack to cool completely.