The secret to making this whole wheat banana bread super moist is sour cream! Gone are the days of crazy dry banana bread.
Would you believe me if I told you that bananas are considered more of a winter fruit? Crazy isn’t it because we can see them in the stores year round! Don’t get me wrong, I love a delicious banana split on a warm summer evening but, bananas also make some delicious and soul-warming food which is what we need as the weather begins to cool. This whole wheat banana bread recipe is the bee’s-knees if you are ever looking for a knockout recipe.
I particularly enjoy this recipe because it is so moist! There is nothing worse than a dense and dry brick of banana bread. It makes the soul cry. The secret to moist banana bread is sour cream! It really is a game changer! I have recently begun to experiment baking with coconut oil and I must say, I am a fan. If you are wanting to make a healthier version of this recipe, swap out coconut oil for the butter and plain Greek yogurt for the sour cream! If you are watching your processed sugar intake, I would suggest swapping out the sugar for some honey. Talk about delicious!
I think what I love most about banana bread is that it is so versatile. It is absolutely delicious plain but you can add chocolate chips, nuts, serve it with a pat of butter, some Nutella, peanut butter, you can make French toast out of it etc. The possibilities are endless and I think that it’s because while bananas have a distinct flavor, it compliments others so well.
If you happen to not have whole wheat flour in your pantry, you can try the full 13 ounces of all-purpose flour and added a few tablespoons of vital wheat gluten. This helps to add the nutty and robust flavor found from whole wheat flour.
If you would like to add a bit of a roasted flavor to this bread, try roasting your bananas while in their skin at 350 degrees for 15 minutes. This will help caramelize some of the sugars of the bananas and deepen the flavor of this bread. Give it a try!
I promise, you all are going to love this bread! It is so moist, super versatile and just plain ol’ delicious! Make it your own by swapping out some of the ingredients for others or by adding chocolate or nuts. You will thank me later!
Happy eating everyone!
What fall-type recipes would you like for me showcase on the blog?
- 6 ounces Butter
- 8.25 ounces Sugar
- 3 each Eggs
- 8 ounces sour cream
- 6.75 ounces all purpose flour
- 6.25 ounces wheat flour
- 1 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 4 each bananas overripe
Preheat the oven to 350 degrees. Grease two 9x5 inch bread pans.
Cream butter and sugar together in a mixer on medium speed until light and fluffy, about 5 minutes.
Add eggs one at a time, making sure to scrap down the sides of the mixing bowl after each egg addition. Add sour cream.
Sift dry ingredients together. Add slowly to the wet ingredients until just mixed. Add mashed bananas until just mixed.
Pour mixture into greased pans, making sure to not tap any air out. Bake at 350 degrees for 40 minutes or until the middle is set.
Cool on a wire rack and enjoy anyway you like.
If you feel like getting adventurous with this bread, try adding a cup of walnuts or chocolate chips (or both, who am I to limit you?!) to the batter.