Recipes

Blonde Banana Bread Recipe

Blonde Banana Bread

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.

Blonde banana bread horizontal

Blonde Banana Bread Recipe
 
Ingredients
  • (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

Instructions
  1. Preheat oven to 350.
  2. 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.
  3. 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.
  4. Once the bananas have been incorporated and with the mixer still running, add sour cream, and vanilla and allow to mix completely.
  5. Then, slowly add flour, baking soda and salt and mix completely.
  6. Grease 2 loaf pans and equally divide batter into both pans.
  7. Bake 45-60 minutes, or until poking a toothpick into the middle of the loaf comes out clean.
  8. If you use a glass loaf pan (which I prefer), expect a longer cooking time (closer to the 60 minute mark).
  9. 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!

Hey! Meet Vanessa


A foodie, crafty, homeschooling mom of 3, who loves her Happy Planner and all things Mid Century Modern!

Vanessa

A foodie, crafty, homeschooling mom of 3, who loves her Happy Planner and all things Mid Century Modern!

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4 Comments

  1. When I was a kid, I loved my mom’s banana bread. Now that I’m an adult, I hate my own. Ha!!! Yours looks beautiful! I will definitely try it out!

  2. Mmmm! That looks really gooood!

    Hi! Stopping by from Mom Bloggers Club. Great blog!
    Have a nice day!

  3. Vicki Lane says:

    This bread is the best! I make all different flavors! Thanks for the recipe!

    1. Thanks, mom! ­čÖé

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