Bananas are one of my favorite fruits and they are easily one of my girls’ favorites too! The thing about me when it comes to bananas though, is that I like to eat them when they are still a little green. I don’t do bruises, and I definitely don’t eat bananas with speckles on them. To me, that means they are too ripe!
I know that’s super picky and all, but it gave me an idea…what if I made banana bread with bananas that weren’t over-riped? What if I made them using bananas in the way that I enjoyed them? So, I did– and they turned out awesome!
Usually, banana bread has little dark spots swirled within the bread. This did not have those little spots, so it made the bread look a lot more blonde (hence why I am calling it blonde banana bread). And, with using greener bananas, the bread did not turn out as sweet, but it tasted so yummy! Definitely a more acquired taste for me.
I know people like their bananas in different ways, but I encourage you to try this recipe just once! It still tasted like banana bread, but it was different. I really enjoyed it and I hope you do too! Check out the recipe below.
- (Yields 2 Loaves)
- 1 cup sugar
- ½ cup oil
- 2 eggs
- 1 cup bananas that still have some green on them.
- ½ cup sour cream
- 1 tsp vanilla
- 1.5 cups flour
- 1 tsp baking soda
- ½ tsp salt
- Preheat oven to 350.
- In a stand mixer on medium, beat together sugar and oil. Add eggs, one at a time, allowing the first egg to beat into the sugar/oil mix completely before adding the second.
- With the mixer still running on medium, slice up your bananas right into the sugar/oil/egg mix. Your mixer should mash it up on its own. If you only have a hand mixer, I would suggest mashing the bananas before putting them into your mixing bowl.
- Once the bananas have been incorporated and with the mixer still running, add sour cream, and vanilla and allow to mix completely.
- Then, slowly add flour, baking soda and salt and mix completely.
- Grease 2 loaf pans and equally divide batter into both pans.
- Bake 45-60 minutes, or until poking a toothpick into the middle of the loaf comes out clean.
- If you use a glass loaf pan (which I prefer), expect a longer cooking time (closer to the 60 minute mark).
- The key is to keep an eye on your bread after that 45 minute mark. Bread in my metal pans cook way quicker than bread in my glass pans!