When life gives you ugly bananas… you make beautiful banana bread!
The above banana bread recipe is from Cooks Illustrated. It may look familiar since they also have an ultimate banana bread recipe requiring you to concentrate the banana flavor by cooking the banana liquid. This recipe calls for melted butter and yogurt to help with the moisture. However, I still find it to be dry. Perhaps I overmix my batter. Since I had a whole bag of ripe bananas that I purposely bought just to make bananas, I went ahead and make another bread using a recipe I found on youtube. The result are shown below. I think a bundt pan works very well for banana bread since it gives a beautiful presentation. The bread was so moist that it nearly fell apart once out of the oven. I did took the liberty of addding dark chocolate chips as well as some cinnamon chips (left over from chai snickerdoodle). However, some people have commented that the bread was slightly too sweet. So, I may leave out the cinnamon chips and just add a pinch of cinnamon powder next time.
Here is a tip for a flavorful banana bread: Use ripe bananas. The darker the better flavor it will yield. We hardly have enough ripe bananas to make bread but I have learn to toss a few ripe bananas in the freezer until I have enough for a loaf. I am a firm believer that sour cream is the secret to moist banana bread. But, you can use yogurt or buttermilk. My next recipe, I will try using just milk to see if I can use ingredients that I have on hand since I do not always have sour cream.
One thing I also did was add walnuts on top of the bread before baking so that it gets nice and toasted while baking. But, if you love nuts, then add chopped nuts into the batter. I wanted my bread to be smooth and easier to slice without having the nuts get in the way. I also, add dark chocolate in my bread. Other additions can be raisins or even coconut flakes or crushed pineapple for a tropical version. Perhaps even some rum for adults. For a healthier version, try substituting whole wheat flour for some of the all purpose flour. But, whatever additions you add, it will sure to be tasty like a red cherry on top of a great dessert.
Moist banana bread (chef Jason Hill)
2 c all purpose flour
1 tsp baking powder
1/2 tsp salt
1 stick of butter (softened)
1 1/2 c sugar
4 tbs sour cream
4 large bananas or 6 small (mashed)
Walnuts or pecans (optional)
Directions: Preheat oven to 350 degrees. Sift the dry ingredients flour, powder, soda, salt in small bowl. In large bowl, cream butter and sugar. Add eggs then sour cream, mashed bananas. Add the dry into wet. Pour into a buttered bundt pan and bake for 50 minutes or until toothpick comes out with moist crumb.