You know it’s time to make banana bread when you open up the freezer and several frozen bananas come spilling out. Obviously I’m a terrible judge on how many bananas to buy at one time. It seems that at least one out of every bunch starts to turn too spotty and black before I get to it. I know, I know… That’s when they’re at their most nutritious. Which is why I freeze them for banana bread, or to put in smoothies. Makes those treats healthier, right?
This is an easy, moist, delicious recipe for banana bread that tastes better than the best. Yes, I said it. I’m claiming it. This banana bread IS Better Than Best!
I’m teasing. Better Than Best is my nod to all those adjective laden recipe titles out there, proclaiming they are ‘outstanding’, ‘awesome’, or the ‘ultimate’.
Has this bread earned it’s title? Let me know what you think.
Better Than Best Banana Bread
¾ c. granulated sugar
¾ c. packed brown sugar
2 ¼ c. flour
½ t. salt
½ t. nutmeg
¼ t. cinnamon
1 ½ t. baking soda
⅓ c. sour milk
¾ c. vegetable oil
3 eggs, slightly beaten
1 ½ t. vanilla
4 – 5 medium sized frozen bananas that have been thawed and mashed
1 c. chopped walnuts (optional)
Preheat oven to 325° F. Grease or spray 2 loaf pans. In a large mixing bowl, combine the dry ingredients. Using a spatula or spoon, stir the ingredients to blend them. Set aside. In a small bowl combine sour milk, oil, eggs and vanilla. Whisk to combine. Pour milk mixture into flour mixture and stir just enough to incorporate liquid. Add mashed bananas and stir until combined, making sure to scrape sides and bottom of the bowl. Add walnuts and stir.
Pour into greased pans. Bake for 50 – 60 minutes or until toothpick comes out clean.
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