We're not going to act like this recipe is revolutionary. Everyone's got a banana bread recipe. We just really like this one. So don't worry about throwing out those over-ripened bananas, let's get baking!
Ingredients
⅓ cup vegetable oil
1 cup dark brown sugar packed
½ cup whole milk
½ cup full-fat sour cream or plain Greek yogurt
2 large eggs, room temperature
1 cup mashed overripe bananas about 2 large bananas
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup chopped walnuts (optional)
Get Your Ingredients from Forty Acres Fresh Market
Order a $20 Mix It Up Box and request bananas. Then forget about the bananas until they're darkly speckled
Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.
Directions
Preheat the oven to 425ºF. Spray a 1lb loaf pan with nonstick cooking spray. Set aside
In a large bowl, add the vegetable oil, brown sugar, milk and sour cream. Whisk until well combined, making sure to break up any clumps of brown sugar. Add the eggs and whisk again.
Add in the mashed banana and stir with a wooden spoon or spatula until well combined.
Gently fold in the flour, baking powder, salt, and cinnamon until no dry spots of flour are left. If using walnuts, add them in during this step
Fill loaf pan ¾ full
Bake for 15 minutes at 425ºF, then lower the oven temperature down to 350ºF for another 35 minutes or until a toothpick inserted into the center muffin comes out with just a few crumbs on it. Allow to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. This recipe is from Kickass Baker
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