I really can’t take credit for the BEST banana bread ever. This is a recipe my mother-in-law shared with me many years ago and it has become a staple at my house. I may have taken a little creative license with some of the ingredients but overall, it’s still the same as when she gave it to me.
I named this Bountiful Banana Bread because it makes so much bread, 3 traditional loaves! It’s a good thing that banana bread freezes so well! Sharing a loaf with a neighbor or a visiting kid is always a good idea too. I mean who doesn’t like a fresh loaf of banana bread?
Since Brandon when off to college, I stopped buying bananas, entirely. About 4 months ago, I bought a bunch and now I wonder why I ever quit.
I like bananas very green; when they get to their sweetest, meaning very ripe, I am not interested so I peel them and slide them into a freezer bag. When I’m ready to make a batch of Bountiful Banana Bread, I pull the bananas out of the freezer and let them thaw. Remember to drain any excess moisture from the thawed fruit, before mashing and adding to the recipe.
I know getting and keeping ingredients is presenting a challenge these days. For tips, refer to my recent Grocery Blog. You will also see a few substitutions below the recipe.
Bountiful Banana Bread
1 1/2 sticks of butter, melted
3 cups sugar
7 ripe bananas, mashed
1 ½ teaspoons salt
4 1/2 cups flour
3 teaspoon soda
1 ½ cups sour cream
2 teaspoons vanilla
Preheat oven to 325 degrees. Grease 3-5×9 inch loaf pans with non-stick spray. In a stand mixer combine melted butter, sugar, eggs, mashed bananas, sour cream, and vanilla until smooth. Add flour soda and salt and mix just until combined. Pour batter into prepared pans and bake for 1 hour. Allow to cool for 10 minutes before turning loaves out of pans.
I used 2-5×11 loaf pans instead of 3-5×9 inch pans and I increased the baking time by 12-14 minutes.
You can substitute plain Greek yogurt for sour cream for a tangy flavor.