Tuesday, July 5, 2011

The Best Banana Bread

I'll be the first to admit that I often buy fresh fruit and vegetables and eat more of them, but then I forget about them and before I know it they're mushy, moldy, or too gross to eat. But the beautiful thing about bananas is that when they turn to their soft brown stage, they become perfect for banana bread! This recipe is by-far the best banana bread I have ever made or eaten. The batter is so fluffy and light and immediately looks different from regular banana bread which, in my eyes, is definitely a good sign. The bread itself comes out extremely moist and sticky and tastes so delicious. The moistness is a result of two unusual ingredients: cream cheese and sour cream. And I'm not ashamed to admit that I eat both of these plain every now and then. How can you turn anything down that has the word "cream" in it? I was feeling naughty the day I made this and added in chocolate chips, but the bread itself is absolutely delicious without any additions. Aside from my ramblings and descriptions, the bottom line is this is the best banana bread ever and you need to try it. (Recipe courtesy of How Sweet It Is)


  • 1/2 cup butter

  • 3 oz. cream cheese

  • 1 cup brown sugar

  • 2 ripe bananas, mashed

  • 1 egg

  • 1/4 cup sour cream

  • 1 1/2 cups flour (can substitute whole wheat)

  • 1 tsp. baking soda

  • 1 tsp. baking powder

  • 1/2 tsp. salt

  • 1 cup chocolate chips

Preheat oven to 350 degrees and grease loaf pan. Cream butter, cream cheese and sugar together until light and fluffy. Add in mashed bananas, egg and sour cream and mix until smooth. Stir in dry ingredients. Fold in chocolate chips. Bake for 50-65 minutes, or until a toothpick inserted into the middle comes out clean.

1 comment:

  1. I tried this last night with our almost-rotting bananas. It was pretty good last night, but after sitting in a ziploc all night it got more moist and was delicious! Mm :)