When I was young I loved banana bread. I can’t believe it’s taken me so long to finally make some of my own! This recipe is adapted from one on Allreceipies.com and is fabulous. I combined some of the tips in the comments with some healthier substitutes and it has been a big hit with my family. My kids devoured about a dozen mini muffins between the two of them in one afternoon! We prefer everything mini so I make the mini and regular (square) muffins.
The first time I made it I followed the recipe straight and then slowly modified it with the tips in the comments. Then I started looking into healthy substitutes which are in parenthesis below. No one noticed a difference with the substitutes and I’m planning on reducing the sugar content with more bananas in future batches (my mom’s tip!). So this is where it’s at right now. I will update as I try out different combos.
1/2 cup butter, softened (or 1/4 cup greek yogurt & 1/4 cup butter)
1 cup white sugar
2 eggs (or 1/2 cup applesauce)
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 tsp lemon juice
1 teaspoon baking soda
1 tsp baking powder
1/2 teaspoon salt
1/2 cup sour cream (or 1/2 cup greek yogurt)
1/2 cup chopped walnuts
1 cup of mashed bananas
– Preheat oven to 350 degrees F (175 degrees C). Grease pan. (Either one 9×5 bread pan or one 12 mini-muffin and one 12 regular muffin tin.)
– In a large bowl, cream together the softened butter and sugar. Add the eggs, lemon juice and vanilla, mix well. Combine the flour, baking soda, baking powder and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
– Bake at 350 degrees F (175 degrees C) for 60 minutes (bread pan), 25 minutes (mini-muffins), 30 minutes (regular muffins) or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.